Grandma’s Manhattan Clam Chowder

Are you a fan of seafood? If you are, you must try this Manhattan clam chowder recipe from Amy Casey. It’s packed with clams, vegetables, and bacon. There’s honestly nothing better than having this soup on a cold night. It has this tangy tomato flavor that perfectly balances with the flavors of the clam. Unlike other soup recipes, this one does not contain cream.

RELATED: New England Creamy Clam Chowder Soup

This recipe only requires one pot and is super easy to make. If you have ever ordered Manhattan clam chowder in restaurants, you probably know how disappointing it can be. This homemade version is so much better than anything you can buy from the stores. Give it a try!

Here’s another recipe for you to try: Easy-to-Make Broccoli Cheddar Soup

Grandma’s Manhattan Clam Chowder

• 4 slices of bacon (diced)
• 1 large onion (about 2 cups, diced)
• 2 stalks of celery (about 2 cups, diced)
• 3 carrots (about 2 cups, diced)
• 2 medium zucchini (2 cups, diced)
• 2 medium potatoes (2 cups, diced)
• 28-ounce can of crushed tomatoes
• 2 tablespoons of Worcestershire sauce
• three 8-ounce bottles of clam juice
• 2 tablespoons of fresh thyme leaves
• 1 pound of clam meat (drained)
• kosher salt to taste
• pepper to taste

How to Make Manhattan Clam Chowder

Step 1:

Place a stock pot over medium heat. Once hot, add the bacon and cook until crispy. Transfer to a plate and set aside, leaving the bacon fat in the pot.

Step 2:

Add diced onion, celery, and carrots to the pot. Saute for about 6 to 8 minutes or until softened and onions are translucent.

Step 3:

Add diced zucchini, potatoes, crushed tomatoes, Worcestershire sauce, clam juice, and thyme leaves into the pot. Mix, then let it come to a boil. Once boiling, reduce the heat and let it simmer for about 15 to 20 minutes. It will thicken and the potatoes will be tender. Remove thyme stems.

Step 4:

Stir in the clams just until heated.

Step 5:

Season with kosher salt and pepper. Serve and enjoy!

Grandma’s Manhattan Clam Chowder