Manhattan Clam Chowder

45 mins (prep 30)
10 ingredients
makes 1 serving
Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

Categories:  quick-&-easy , soup~stew , american , traditional , spring ,
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  • 2 bacon slices, cut into 1/2-inch squares
  • 1/3 cup chopped onion
  • 3 tablespoons diced (1/3 inch) green bell pepper
  • 3 tablespoons diced (1/3 inch) celery
  • 2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
  • 1 (8-oz) bottle clam juice
  • 1 cup canned diced tomatoes (8 oz), including juice
  • 1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in diameter; 2 pounds total), scrubbed well
  • 2 tablespoons chopped fresh flat-leaf parsley


Serving Size (13.5 g)
Servings 1
Amount per Serving
Calories 0.0 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.0mg 0.0%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.0mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
bacon slices, chopped onion, diced, diced, diced, canned diced tomatoes, small, chopped fresh flat-leaf parsley