Manhattan Clam Chowder

2 weeks ago 7

Democracy Dies successful Darkness

4.0 (33)

This fashionable mentation of Manhattan clam chowder eschews pick and relies connected plentiful vegetables -- celery, doorbell peppers and carrots -- and a tomato-based broth for its signature colour and flavor. Potatoes springiness the chowder heft and marque the crockery much filling.

Serve with soda oregon oyster crackers.

Adapted from "Coastal Cooking with John Shields: 125 of the Best Recipes from the Atlantic, Pacific, and Gulf Coasts, and Hawaii" by John Shields (Broadway Books, 2004).

Ingredients

measuring cup

Servings: 6-8

4 cups chopped clams, juices reserved
One (2-inch) portion brackish pork, rind removed, oregon 1/4 cupful bacon drippings
1 tiny yellowish bulb (5 ounces), diced
1 celery stalk, diced
1 tiny greenish doorbell pepper, seeded and diced
1 mean carrot, diced
2 teaspoons minced garlic
2 cups stewed tomatoes oregon canned diced tomatoes, with their liquid
1/2 spoon dried oregano
1/2 spoon dried thyme
2 mean potatoes, peeled and diced
Hot sauce, specified arsenic Tabasco sauce
Fine salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (based connected 8)

Calories
118
Fat
7 g
Saturated Fat
2 g
Carbohydrates
14 g
Sodium
357 mg
Cholesterol
6 mg
Protein
2 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Coastal Cooking with John Shields: 125 of the Best Recipes from the Atlantic, Pacific, and Gulf Coasts, and Hawaii" by John Shields (Broadway Books, 2004).

Tested by Judith Weinraub.

Published March 11, 2026