Spicy Manhattan Clam Chowder

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Makes 4 main-dish or 6 to 8 side-dish servings.

Thick with clams and potatoes, this tomato-based chowder gets its spicy, smoky flavors from ground red pepper and crumbled bacon.

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Make It

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  • 1. Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to reserved juice to equal 1-1/2 cups. Set aside.
  • 2. In a large saucepan cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings. Drain bacon on paper towels; crumble. Set bacon aside.
  • 3. Cook onion, celery, green pepper, red sweet pepper, carrots, and shallots in reserved bacon drippings until tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, ground red pepper, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender.
  • 4. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with cooked bacon and parsley. Makes 4 main-dish or 6 to 8 side-dish servings.


  • Makes 4 main-dish or 6 to 8 side-dish servings.

Nutritional Information

Serving Size Makes 4 main-dish or 6 to 8 side-dish servings.
Calories 360
% Daily Value
Total fat 6g
Saturated fat 2g
Cholesterol 81mg
Sodium 647mg
Carbohydrate 40g
Protein 36g

* 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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