Manhattan Clam Chowder

Prep Time15 min
cook Time 40 min
Time to Table55 min

Unlike its creamy Boston cousin, Manhattan clam chowder is traditionally a tomato-based stew. A steaming bowl of this hearty chowder will warm guests after a day of winter activities.


4 slices bacon, finely chopped
2 stalks celery, thinly sliced
1 each onion, red pepper and green pepper, chopped
1 each bay leaf and clove garlic, minced
1 tsp (5 mL) dried thyme leaves
1/2 lb (250 g) Yukon gold potatoes, peeled and cubed
2 cans (142 g each) Clover Leaf Whole Baby Clams
1 can (28 oz) (796 mL) diced tomatoes with juices
3 cups (750 mL) tomato juice
1 bottle (240 mL) Clover Leaf Clam Juice
1/2 cup (125 mL) dry white wine or additional tomato juice
1/2 tsp (2 mL) each salt and pepper
Hot sauce (optional)
parsley, garnish



  1. Heat a Dutch oven over medium heat. Add bacon, celery, onion, red pepper, green pepper, bay leaf, garlic, thyme and potatoes. Cook, stirring often, for 15 minutes or until vegetable are softened.
  2. Meanwhile, strain the broth from the clams. Rinse the clams to remove any grit. Reserve clams and juices separately. Add the diced tomatoes, tomato juice, bottled and canned clam juices and wine to the vegetables; bring to a boil. Simmer for 20 minutes or until tender. Stir in reserved clams, salt and pepper. Simmer for 5 minutes. Add hot sauce (if using) to taste just before serving. Garnish with parsley. Makes 8 servings.


  • To reduce sodium, use sodium-reduced tomato juice instead of regular and eliminate added salt.


per serving
% Daily
Fat1.5 g2%
Saturated Fat0.4 g
Trans Fat0 g
Saturated + Trans2%
Cholesterol15 mg
Sodium810 mg34%
Carbohydrate20 g7%
Fibre3 g12%
Sugar8 g
Protein6 g
Vitamin A10%
Vitamin C130%

Claims per serving

Low in Fat Low in Saturated Fat
Trans Fat Free Low in Cholesterol
Source of Fibre Source of Vitamin A
Excellent Source of Vitamin C Source of Calcium
Excellent Source of Iron 

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