Print Recipe

Manhattan Clam Chowder

The author promotes this version of clam chowder as healthier but still full of flavour compared to its creamy cousin. It's the version you would get if you were actually in Manhattan. She says people are sceptical at first but their reaction is usually- "Mmmm....good!"
Course: Soup
Keyword: chowder, clam
Servings: 9
Author: Lynne Greenblatt


  • 3-4 strips bacon finely diced
  • 2 Tbsp olive oil
  • .5 tsp red pepper flakes
  • 1 large yellow onion chopped
  • 1 large carrot diced
  • 2 stalks celery diced
  • 1 leek white part,thinly sliced
  • 1 medium green pepper diced
  • 4 cloves garlic minced
  • 2-3 sprigs thyme chopped
  • 1 tsp dried oregano
  • 3 bay leaves
  • 1 lb potato diced,.5 inch
  • 1 can (156 ml) tomato paste
  • 1 can (796ml) can diced tomatoes with juice
  • 1 quart fish stock or clam juice
  • 2 10 oz cans baby clams in juice
  • Salt,pepper,Tabasco and Worcestershire


  • In a heavy 6-8 qt soup pot, saute bacon until almost crisp.
  • Add oil,garlic and pepper flakes. Saute 1-2 minutes until the garlic is soft but not brown. Add the onions, leeks, celery, carrots , green pepper and herbs. Saute until veggies soft, 10-15 mins.
  • Move the vegetables to the edge of the pot; in the center, add tomato paste. Stir paste 1-2 minutes until it caramelizes. Add potatoes, tomatoes and stock. MIx well. Bring to a gentle boil over high heat then reduce heat to simmer and cook until potatoes are fork tender, ~20-30 mins
  • Add the clams with their juice.Season to taste.  Bring back to a simmer for another few minutes. Serve and enjoy!