Manhattan Clam Chowder With Bacon
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
Manhattan Clam Chowder: Tender clams and hearty vegetables in a flavorful tomato broth. This easy soup is comforting and healthier than its New England counterpart.
  • 4 Slices Thick Cut Bacon, Chopped into ~1/4 Inch Pieces
  • 1 Sweet Onion, Diced
  • 1 Red Bell Pepper, Diced
  • 1 Carrot, Diced
  • 1 Stalk Celery, Diced
  • 4 Cloves of Garlic, Minced
  • 1 Teaspoon Oregano, Dried
  • ½ Cup Dry White Wine
  • 3 (8-ounce) Bottles Clam Juice
  • 5 (6½-ounce) Cans Chopped Clams, Drained Juice Reserved
  • 1½ Pounds Yukon Gold Potatoes,Peeled and Diced in ~1/4 Inch Pieces
  • 1 Bay Leaf
  • 1 (28 Ounce) Can Diced Tomatoes
  • 2 Tablespoons Fresh Parsley, Roughly Chopped
  1. In a large Dutch Oven, fry bacon until crispy (~7 minutes).
  2. Add onion, pepper, carrot, and celery to bacon grease. Cook for 10-12 minutes or until softened. Add in garlic and oregano and cook for 1 more minute.
  3. Pour in wine. Increase heat to high, bring to a boil. Continue until it reduces by about half (~2-3 minutes). Pour in clam juice, reserved clam juices, potatoes, and bay leaf.
  4. Bring to boil, reduce to simmer. Simmer for ~8-10 minutes or until the potatoes are tender.
  5. Pour in diced tomatoes, cook for ~5 more minutes.
  6. Discard bayleaf. Remove from heat and stir in clams. Season with salt and pepper to taste.
  7. Garnish with parsley if desired.
Recipe by Baking Beauty at