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Manhattan Clam Chowder
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
This Manhattan Clam Chowder is loaded with clams, red potatoes, bacon, and diced tomatoes in a delicious clam broth.
Course: Soup
Cuisine: American
Keyword: homemade manhattan clam chowder, how to make manhattan clam chowder
Servings: 6
Calories: 155 kcal
Author: Bernadette
  • 4 6.5 ounce cans chopped clams
  • 4 cups scrubbed and chopped red potatoes leave the skins on
  • 1 14.5 ounce can diced tomatoes
  • 1 cup chopped green pepper or celery
  • 3/4 cup chopped carrots
  • 3/4 cup chopped yellow onion
  • 4 slices bacon cut into 1 inch pieces, uncooked
  • 2 teaspoons dried parsley or thyme
  • 1/4 teaspoon oregano
  • 1 8- ounce bottle clam juice
  • 1 1/2 cups chicken broth
  • pinch cayenne pepper
  1. In a large pot, combine chopped potatoes, carrots, green pepper, onion, and cut up bacon. Cook over medium-high heat, stirring often, until the vegetables begin to soften, about 10 minutes.
  2. Drain the clam juice from the canned clams into a large cup or bowl, put the chopped clams aside.
  3. After the vegetables have begun to soften, pour in the canned tomatoes (including the tomato juice), all of the clam juice, and chicken broth. Stir in the dried parsley or thyme, cayenne pepper, and oregano. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until vegetables are tender, stirring occasionally.
  4. Stir in reserved clams, and cook for a few minutes more. Serve hot.
Nutrition Facts
Manhattan Clam Chowder
Amount Per Serving
Calories 155 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 649mg28%
Potassium 603mg17%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 5g6%
Protein 5g10%
Vitamin A 2920IU58%
Vitamin C 20.3mg25%
Calcium 54mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.