Manhattan Clam Chowder

Total Time
48 min
10 min
38 min
If this soup is a favorite of yours, keep these few everyday ingredients in your pantry or freezer. You’ll be ready to whip it up at a moment’s notice.


Uncooked onion(s)

1 small, chopped

Uncooked bacon

1 slice(s), Irish-style, cut into 1⁄4-inch pieces

Uncooked carrot(s)

1 medium, diced

Canned stewed tomatoes

14½ oz, sliced

Canned clam juice

1 cup(s), or fish broth

Uncooked potato(es)

1 medium, scrubbed and diced

Bay leaf

1 leaf/leaves

Frozen cut green beans

4½ oz

Black pepper

tsp, freshly ground

Canned clams

10 oz, whole baby, in juice

Fresh thyme

1 tsp, fresh, finely chopped or 1⁄4 teaspoon dried


  1. Spray a medium nonstick saucepan with nonstick spray and set over medium heat. Add the onion, bacon, and carrot and cook, stirring occasionally, until golden, about 8 minutes.
  2. Add the tomatoes, clam juice, potato, and bay leaf; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes.
  3. Add the green beans and pepper; return to a boil. Reduce the heat and simmer, covered, until the beans are tender, about 3 minutes. Add the clams and their juice and cook until just heated through, about 2 minutes. Discard the bay leaf and stir in the thyme. Yields a generous 2 cups per serving.


Irish-style bacon, made from pork loin, is very lean and full of flavor. If you can’t find it, use Canadian bacon. For a no-meat chowder, try adding a 1-inch square piece of Parmesan cheese to the simmering soup to give it depth of flavor.You can easily double this recipe and refrigerate or freeze half in two (2-cup) containers ready to tote for lunch another day.