Manhattan Clam Chowder Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.8 (89)

Manhattan Clam Chowder Recipe

NUTRITION · PER SERVING80M COOK
CAL 21%·PRO 100%
CARBS 58G54% OF CAL
7G FIBER0G ADDED0G INTRINSIC38G OTHER12G TOTAL SUGAR
FAT 27G56% OF CAL
8G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light tomato-based clam chowder loaded with clams, bacon, and vegetables. It's brothy and flavorful, different from creamy New England style.

mainamericansoupshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 5 pounds clams (Littleneck, Quahog, or Cherrystone clams (see notes))
  • 6-8 cups water
  • 1 tablespoon olive oil
  • ½ pound bacon
  • 3 tablespoon reserved bacon grease (see notes)
  • 2 small onions (diced)
  • 5 carrots (peeled and chopped)
  • 4 stalks celery (chopped)
  • 1 green bell pepper (seeds removed and diced)
  • 5 small Yukon gold potatoes (or other waxy potato) (cut into 2-inch chunks (peeling is optional))
  • 4 cloves garlic (minced)
  • 1 bay leaf
  • 1 (28-ounce) can crushed tomatoes, diced tomatoes, or whole peeled tomatoes, chopped
  • 6 cups reserved clam broth
  • 1 teaspoon fresh thyme
  • salt + pepper (to taste)
PREP
20M
SODIUM
3976MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.