Manhattan Clam Chowder

Updated February 23, 2016
This image courtesy of Joseph DeLeo

10 to 12 servings



Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free


Taste and Textureherby, salty, savory, umami

Type of Dishchowder, soup


  • 2 dozen fresh cherrystone clams or chowder clams
  • 4 cups water
  • ¼ pound salt pork, diced
  • 2 onions, finely chopped
  • 1½ cups chopped celery
  • 4 potatoes, peeled and diced
  • 3 cups tomato juice
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon thyme


Wash the clams well and place in a kettle with the water. Simmer until the shells open. Discard any clams that do not open. Drain and reserve 3 cups of the broth.

Sauté the salt pork until it is crisp and light brown. Add the onions and celery and sauté until they are translucent but not brown.

Add the potatoes, reserved clam broth, tomato juice, salt and pepper. Bring to a boil, cover, and simmer for about 15 minutes, until potatoes are barely tender.

Meanwhile, remove the clams from their shells and chop fine or put through a food grinder using a medium knife.

Add the thyme and chopped clams to the potatoes. Cover and cook for 5 minutes longer.



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