Manhattan Clam Chowder

5 from 2 votes

I'm obsessed with this Manhattan Clam Chowder. It has the perfect rich flavor, but it is so easy to make.

Prep Time15

Cook Time40

Total Time55

Servings: servings

Calories: 311kcal

In a large stew pot, cook the bacon over medium heat until crisp, stirring often.
4 slices thick cut bacon
While the bacon is cooking, drain the clam juice from the canned clams into a measuring cup. You will need approximately 3 cups more of clam juice to get a total of 4 1/2 cups of clam juice.
3 cups clam juice, 1 1/2 cups chopped clams
Add the diced celery, carrots, onions, and garlic. Sauté until they are soft, about 5 to 7 minutes. Add in the tomato paste. Stir in the flour so it coats everything.
3 stalks celery, 2 carrots, 1 small yellow onion, 2 garlic cloves, 2 tablespoons tomato paste, 1/3 cup all purpose flour
Slowly pour in the clam juice, scraping up the browned bits on the bottom as you add it. Add the potatoes, tomatoes, bay leaves, salt, thyme, parsley, and bay leaves. Increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). Then reduce to a simmer (the lowest you can go heat-wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft.
1 1/2 pounds Yukon potatoes, 15 ounces diced tomatoes, 2 bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, 1/4 teaspoon black pepper