Manhattan Clam Chowder

Manhattan Clam Chowder

From the kitchen of Kathleen Wilson’s mother, with a few variations for ease of preparation. Lighter than the Boston clam chowder many of us are used to, but bursting with veggies and flavor. Try using fire roasted diced tomatoes with chilis for a little heat!


  • 3 slices bacon, diced
  • 1 tsp dried thyme
  • 1 cup onion, peeled and sliced fairly thin
  • 3 cups baby white or gold potatoes, quartered
  • 1/2 cup diced celery
  • 5 cups hot water
  • 2 tsp salt
  • Black pepper to taste
  • 2 cans diced tomatoes
  • 1 1/2 cups sliced carrots
  • 3 cups clam juice
  • 2 cans whole baby clams
  • 1 tbsp minced fresh parsley
  • 1/2 tsp dried thyme


  • Large Dutch oven or soup pot
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Can opener

How to:

Heat the Dutch oven or pot over medium high heat, then throw in the diced bacon. Cook until crisp, stirring occasionally. Add the 1 tsp thyme and the onions, stirring occasionally, until tender. Add the potatoes, celery, hot water, salt and pepper. Cover and let cook for 5 minutes. Add tomatoes, carrots and clam juice. Leave off the cover and simmer on low heat for 1 hour. Open the cans of clams and pick through them for pieces of shell, especially near the bottom of the can. After 1 hour, add the clams, parsley and 1/2 tsp thyme. Do not cover the pot. Bring to a boil and simmer another 10 minutes. Taste, and add salt if needed.