Jayne’s Manhattan Clam Chowder - Kraft Recipes Top

Jayne’s Manhattan Clam Chowder

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Make It

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  • Fry Kraft Bacon/Turkey Bacon, and drain. Meanwhile, chop onion and saute in bacon drippings (a little canola or olive oil may be used along with the bacon fat.) After onion is slightly transparent, crumble bacon over top along with your spices (by adding the spices at this time, releases their flavor.)
  • Add both cans of tomato products. Peel carrots and potatoes and add to kettle. Add water, and cook until tender. Add (only) the water from the two cans of clams, and simmer for about 1/2 hour or so.
  • Then add your parsley and clams. Simmer slightly but not too long or the clams will toughen.

Special Equipment Needed


I'm from Rhode Island. My Mother and Father always brought me out to eat at different seafood spots near the beach cabins on our summer vacations. I've always enjoyed chowder and clam cakes while growing up. This is my very own creation. I make it for my family about twice a year, but should really have it more often! It's delicious! I always get compliments on how good it tastes. I hope you all have a chance to try it for your families. Enjoy! :) Note: Clam cake recipe in the making!

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