Manhattan Clam Chowder

Manhattan Clam Chowder

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"This is a very zesty and flavorful soup!"
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45 m servings 82 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
  2. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
  3. Stir in the undrained tomatoes and the chopped clams and heat through.


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I loved this recipe, but I modified it slightly because I thought it was too bland at first (I tasted it after it came to a boil). I cooked 4 slices of bacon (as per another reviewer suggestion...

This is similar to my old Pa's recipe, but he always started with frying 4 slices of bacon until crisp, crumble & reserve the bacon, use the bacon grease to fry the onion & peppers, then proceed...

I generally prefer Boston clam chowder but since I didn't have many of the ingredients I opted for this one and BOY, am I glad I did! I followed previous reviewer with the bacon idea but about ...

I made this recipe to feed a few friends when I was married. Several months after we were divorced, my ex-husb called me to ask me to make this, freeze it, pack it in dry ice and ship it overni...

I used a bag of mixed seafood in addition to the clams. Put in 2 stalks sliced celery and 2 sliced carrots in place of the bell pepper. Also used fresh chopped parsley and 2 tablespoons of " Old...

This chowder has real character. Using bottled clam juice instead of water will enhance the clam flavor slightly. I prefer "sopping" with warm French bread instead of chowder crackers.

This is a great base for a very good manhattan chowder. With the addition of other reviewers revisions it is great! I used three reviewers suggestions combined. Added celery, garlic, yellow onio...

The delicious and easy way of making Manhattan clam chowder. This is very tasty! I usually end up using freshly shucked clams, and adding in a half bottle of clam juice. The end result has turne...

My first attempt at making Clam Chowder. I think it could be a bit thicker. I basically doubled the entire recipe..used two cans of fire roasted diced tomatos, more potatos, and i took the advic...

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