Manhattan Clam Chowder

Manhattan Clam ChowderWhen I make clam chowder, I have always made the traditional New England clam chowder. But on a recent evening Terry suggested that she would like Manhattan clam chowder. The only Manhattan clam chowder I have ever made was out of a can, but I was up for the challenge. I pulled out my laptop and opened my recipe database. The only recipe for Manhattan I had was from the illustrious Sam Sifton of the New York Times Magazine. (Yes, I know there’s a gazillion recipes online.) Sam’s recipe called for fresh clams, which I don’t have access to and wouldn’t use if I did. So, as usual, I did my own thing, but for the most part I followed Sam’s list of ingredients.

Manhattan Clam Chowder

makes about 4 servings


  • 2 Yukon Gold potatoes
  • 1 bell pepper
  • 1 large carrot
  • 2 celery stalks
  • 3 strips of bacon
  • 1 15 oz can of diced tomatoes
  • 1 8 oz can of tomato sauce
  • 2 cans of diced clams
  • thyme
  • oregano
  • basil
  • red pepper flakes
  • freshly ground black pepper


  1. Chop the vegetables and put them in a sauce pan.
  2. Add water. Bring to a boil and then reduce heat. Cook for about 45 minutes or until potatoes are tender.
  3. Use a ladle to remove enough water to add the remaining ingredients.
  4. Cook the bacon separately. I microwave it.
  5. Add the tomatoes and tomato sauce. Break the bacon into bits and add.
  6. Add the spices to taste.
  7. Simmer for a few more minutes and serve with toasted garlic bread.

It exceeded my expectations.  Terry loved it.

A success, I believe.

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