Logo Print This Recipe

Manhattan Clam Chowder

Posted by Peggy on December 14, 2012

Manhattan Clam Chowder
Recipe: Manhattan Clam Chowder


  • 2 slices of bacon, cut into 1-inch pieces*
  • 1 leek (1 1/2 cups) chopped (onion may be substituted)
  • 1 small bulb fennel, core and fronds removed then chopped (2 cups)
  • 1 large large carrot, chopped (1 cup) (cook all above until limp - 7 minutes)
  • 1 tablespoon seafood seasoning, such as Old Bay
  • 1 tablespoon minced garlic, minced
  • 1/3 cup dry white wine
  • 1 1/2 pounds (unpeeled) Yukon Gold potatoes, cut into 1/2-inch dice
  • 1 (28-ounce) can diced tomatoes with juices
  • 3 cups seafood stock or clam juice (bring to a boil then simmer)
  • 3 (6.5-ounce) cans or 1 pound frozen chopped clams, rinsed if canned frozen have a stronger flavor (kosher salt freshly ground pepper)
  • Finely chopped fresh parsley, optional
  • Fruity extra virgin olive oil for drizzling


  1. In a heavy-bottomed soup pot or Dutch oven, cook bacon over medium-low heat until more of the fat has rendered from the meat.
  2. Stir leeks, fennel, carrot and seafood seasoning into the pot. Cook until limp, about 10 minutes. Stir in garlic and cook an additional minute.
  3. Add tomatoes, stock and potatoes to pot, bring to a boil then reduce to simmer. Cook about 20 minutes or until potatoes are tender. Mash several potatoes against side of pot to thicken broth. Stir in clams and heat.
  4. Ladle into bowls, stir in parsley, if using, and pass the olive oil.

* To lighten up, substitute bacon with 2 tablespoons of olive oil

Number of servings (yield): 4-6

Active Time: 30 minutes

Cook Time: about 35 minutes

Copyright © Peggy Lampman's dinnerFeed.