Manhattan Clam Chowder - Kraft Recipes Top
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Manhattan Clam Chowder

Prep Time
Total Time

8 servings

Prepare some Manhattan Clam Chowder for a classic seafood taste. Our scrumptious Manhattan Clam Chowder can be made with either fresh or canned clams.

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What You Need

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Make It

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  • Bring water and clams to boil in large saucepan on medium-high heat; cover. Cook 10 to 15 min. or until clams open. Strain clam liquid through a sieve lined with double layer of paper towels or cheesecloth; reserve 1-1/2 cups clam liquid. Remove clams from shells; set aside. Rinse pan. Add bacon; cook until crisp. Remove bacon from pan, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels; crumble.
  • Add onions, celery, bell peppers and carrots to reserved bacon drippings in pan; cook 3 to 5 min. or until tender. Stir in reserved clam juice, tomatoes, potatoes, vegetable broth, thyme and ground red pepper. Bring to boil; cover. Simmer on low heat 20 to 25 min. or until vegetables are tender, stirring occasionally.
  • Stir in clams. Return to boil; cook 1 to 2 min. or until heated through. Serve topped with crumbled bacon and parsley.

Special Equipment Needed

Food Facts

If clams fail to open after cooking 15 to 20 min., they are not fresh and should be discarded.


Manhattan Clam Chowder is usually made with top neck or cherrystone clams.


Prepare using 2 cans (6 oz. each) clams. Drain clams, reserving juice from can and adding water to make 1-1/2 cups clam liquid.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 90
Total fat 3.5g
Saturated fat 1g
Cholesterol 10mg
Sodium 230mg
Carbohydrate 13g
Dietary fiber 3g
Sugars 4g
Protein 4g
% Daily Value
Vitamin A 50 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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