This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 45 mins

Manhattan Clam Chowder

Read Reviews (18)

"This is a very zesty and flavorful soup!" — CORWYNN DARKHOLME

Ingredients Edit and Save

Watch video tips and tricks

Firehouse Clam Chowder

Seafood Chowder

Creole Crab and Corn Chowder

Crawfish Chowder

Fish Chowder

Linguine with White Clam Sauce II

Cindy's Awesome Clam Chowder

My Best Clam Chowder

New England Clam Chowder I

How to Cut Onions

Freshly Ground vs. Pre-Ground Pepper

How to Peel, Seed, and Dice Tomatoes

Original recipe makes 8 servings Change Servings

1 pint shucked clams
1 cup tomato and clam juice cocktail
2 potatoes, cleaned and chopped
1 cup chopped green bell pepper

1/4 cup chopped green onions
1/4 teaspoon ground black pepper
1 (14.5 ounce) can Italian-style diced tomatoes

Check All Add to Shopping List

Directions

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.
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.
Stir in the undrained tomatoes and the chopped clams and heat through.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

ADVERTISE WITH US

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), and then I sauteed the onion, green pepper, and a bit of garlic in the grease. I did everything else according to the recipe, only I added a bit of Worcestershire (maybe 2 tsp.), about 1/4 cup sherry, garlic powder, onion powder, and chili powder (all to taste). My husband and I couldn't get enough. I still gave the recipe a 5 because it really is so simple, and the base is still good but easily modified to taste.

—marisella

See full review »

Jun 28, 2006

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 as the recipe states. Like another reviewer, Pop used clam juice (or started by boiling the clam shells to make the broth)too, rather than water. (I have recently found clam base, which is very effective. Adjust salt if you use this.) He also added 2 well rounded TBSP of paprika - add the crumbled bacon to the soup at the end. This chowder blew out at his restaurant - you'll see why!

—MUSIC_MINX

See full review »

23 Ratings

Nov 02, 2006

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 half the paprika. Also since the only suitable bread I had was a couple days past its best, I turned it into croutons, frying in the same bacon grease. I only had canned clams and yellow rather than green pepper and only a little green onions so I added regular onions. This was a HUGE HIT with my husband. He raved and raved about it. Thanks a million for the ideas and input!

—toppats

See full review »

Aug 24, 2008

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 overnight to him! I've tweaked to my taste over the last few years by adding more onions, using diced new potatoes, canned clams and extra hot sauce! It's one of my signature dishes now!

—AMBROSIA1968

See full review »

Jun 20, 2007

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 Bay" seasoning to spice it up a bit.This recipe was so easy to make and came out great. I will definetly make this again.

—stickmodee

See full review »

Feb 15, 2003

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.

—LOUINE

See full review »

Aug 19, 2007

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 turned out great every time. Thanks for sharing, Corwynn!

—CHELS

See full review »

Sep 10, 2009

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 advice of the chili pepper seasoning and the bacon. Serve with some oyster crackers or saltines. Really great way to use up the clams before they go bad and have lots to share with your friends.

—Cookin' Care!

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Manhattan Clam Chowder II

Manhattan Style Clam Chowder

Shirley's Maine Clam Chowder

Westcoast Style Clam Chowder

Rhode Island Red Clam Chowder

Clam Chowder Canadian Military Style

Wilma's Clam Chowder

Slow Cooker Clam Chowder

Cathie's Clam Chowder

New England Clam Chowder II

ADVERTISE WITH US

Nutrition

Calories
82 kcal
4%

Carbohydrates
15.8 g
5%

Cholesterol
5 mg
2%

Fat
0.2 g
< 1%

Fiber
2.1 g
9%

Protein
3.9 g
8%

Sodium
203 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Manhattan Clam Chowder

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 82
Calories from Fat: 2

% Daily Value *
Total Fat 0.2g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 5mg 2 %
Sodium 203mg 8 %
Potassium 404mg 11 %
Total Carbohydrates 15.8g 5 %
Dietary Fiber 2.1g 9 %
Protein 3.9g 8 %
Sugars 3.4g
Vitamin A 12 %
Vitamin C 55 %
Calcium 5 %
Iron 39 %
** Thiamin 7 %
** Niacin 13 %
** Vitamin B6 14 %
** Magnesium 6 %
** Folate 9 %

* 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.