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+ servings

New Manhattan Clam Chowder

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6


  • 1 dozen fresh live clams Several cans of whole or chopped clams can be substituted if fresh are not available
  • 1 - 1 ½ cups clam juice this will be collected from the fresh clams, if using canned clams you’ll need to add canned or bottled clam juice
  • 6 – 8 slices of chopped bacon
  • 3 cloves finely chopped garlic
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 4 – 5 red potatoes diced
  • 1 15 oz can of diced or crushed tomatoes
  • 1 8 oz can of tomato paste
  • 1 pint heavy cream
  • 8 Tbs butter 1 stick
  • 2 Tbs parsley
  • 1 Tbs basil
  • 1 tsp salt
  • 4 – 6 whole Bay leaves
  • ½ tsp thyme
  • ½ tsp black pepper
  • ¼ tsp white pepper
  • 3 - 4 drops Liquid Smoke
  • ¼ cup white wine or sherry
  • 1 can of beer
  • ¼ cup cooked chopped bacon along with oyster crackers and parsley for garnish


  1. Place clams into large pot add beer two bay leaves, cover with lid and steam clams until they slightly open, (approximately 5 – 7 min). Remove clams from heat and let cool.
  2. In large pot cook bacon, garlic and onions until lightly caramelized then add butter, celery, potatoes, herbs, spices and wine or sherry continue cooking over low to med-low heat.
  3. While vegetables are cooking use a butter knife to open up clams over a large bowl while collecting the clam juice. Use the knife to remove the clams, discard the shells, chop up clams into dice sized pieces and add to clam juice.
  4. In the pot with the bacon and vegetables add canned tomatoes, tomato paste and cream, mix well then add the clams - clam juice mixture and Liquid Smoke. Continue cooking; lightly simmer, over low to med-low heat until potatoes are soft, approximately 1 hour or longer depending on heat (a crock pot can also be used).
  5. Serve garnished with cooked chopped bacon, parsley and oyster crackers