Thursday, March 1, 2012

Manhattan Clam Chowder

This is a family favorite and it makes a BIG POT so we can eat it for days. Kav, if you don't want to use the bacon, you can do it without but the clams are kind of clutch to this chowder.... However, without the clams it makes a very tasty tomato vegetable soup!

Here's what you need:

One large can chopped clams with juice
6-8 slices bacon, cut into small (fingernail size) pieces
1 12 oz. can tomato paste
1 1/2 quarts water
5-6 carrots, cleaned and cut into bite size pieces
5-6 stalks of celery, cut into bite sized pieces
5-6 large potatoes, peeled and cut into bite-sized pieces
Red hot sauce to taste

Cook the bacon pieces over medium to medium high heat in large kettle. I use my 6 quart kettle because we love lots of veggies in soup!

Once bacon is cooked, stir in clams (with juice), water, and tomato paste. Stir until blended. Add salt, pepper to taste. Sprinkle 1/4 cup of parsley over the soup and stir in. (If using fresh parsley, cut amount in half)

Heat to boiling stage, then turn down and simmer for about half an hour.

 Add in the chopped potatoes, carrots and celery. Heat to boiling, then reduce heat slightly until veggies are done. Sprinkle red hot sauce over the top of soup and stir in. I usually go with about 8 quick shakes, but I've got a wimpy tummy! Taste as you add for your desired level of "heat"... I like just a background taste of heat.

And this is what it looks like when done. Just a great tomato based soup with a smooth broth, great mix of flavors and the smoke of the bacon in the background is just the thing to meld the flavors together.

I have also made it without bacon and the family still loved it!

This is a dish I don't usually burn. That in itself should make this a keeper!


  1. LOL -- Clam Chowder without the clam aka tomato soup, I can go for that! And I never thought of adding red hot sauce into a before! How daring!

  2. Well, I'll join Kav in the tomato veggie soup version. I can't abide clams unless they're fried! :)

    Boy, it sure looks yummy, though! A nice rich tomato base. I'll give it a try!

  3. That red hot sauce is the Zing in my Zang!



    You're Southern. You do catfish...

    I do clam soup.

    It's all good, right?

  4. I love clams - but I'm the only one at our house.

    Hmmm, I think I'm seeing single serving containers of clam chowder in the freezer, ready for quick Speedbo lunches...

    BTW, when I was growing up, we always called clam chowder with a tomato base "Manhattan Clam Chowder", and the creamy kind "New England Clam Chowder". Is that what they call them in other places, too?

  5. LOL, Ruthy. Yes, fried catfish! :)

    Jan, that's what we call them, too. My hubby and kids like the creamy one.

  6. Yes, Jan. We call them that too.

    I'm more a fan of fish or corn chowder than clam, but this does look good.

  7. Oh, Mary C, I love corn chowder. It's got a gazillion carbs, but isn't it just so delicious??????

    And yes, Jan... The milk-based is New England Chowder. And around here they make it too thick. It's pasty. Real New England chowder isn't so thick, it's more milky/buttery. And delicious! I love both kinds.

  8. I've only had the New England variety of clam chowder, which I LOVE but don't allow myself to indulge in very often because of the fat content. Sigh. I was about to think this was a healthier alternative, until I saw the bacon. Can I drain the bacon fat (although I know that would make it uber yummy)? If so, I may have to give this a whirl.