Chowder! (Manhattan-style Recipe)

If you’ve been looking for a just-right Manhattan-style Chowder recipe, without having to scroll down forever just look at it, you’ve arrived!

This chowder recipe features fresh clams and tender potatoes in a brothy, tomato base.  It is commonly seen on seaside menus in NY, NJ, CT, and RI.

Without further ado, here’s the Chowder recipe (a more compact, printable version appears below):

Manhattan-style Chowder Recipe: Ingredients

• 1 small onion, chopped 
• 1 stalk celery, chopped
• 2T. bacon fat or butter
• 1 can tomatoes, 28 oz. size
• 1 can of water (28 oz.)
• 12 oz. bottled clam juice
• 1t. chicken bouillon powder 
• 1/4t. black pepper
• 1/2t. dried rosemary
• 1/2t. dried thyme
• 1 bay leaf
• 1 pt. fresh chopped clams
• 2 large carrots, sliced
• 2 large potatoes, diced

How to Make Chowder

1. Melt bacon fat or butter in stockpot over low heat.
2. Stir in onion and celery, and cook until soft.
3. Stir in rest of ingredients.
4. Bring to a boil, turn to low, cover, and simmer 1-2 hours.
5. Shut off heat, remove bay leaf, and serve. 

Chowder Printable Recipe

Chowder Tips for Success

• A quality soup pot will cook this chowder with even results. I like this heirloom quality pot (view here). 
• Want the best way to store potatoes? View helpful article here. 
• When making any soup, brown onions first for full flavor. 
• Butter may be used in place of the bacon fat. 
• Skim off any foam that forms on the chowder’s surface, for a more digestible food.  These are impurities which can cause unpleasant digestive issues. 

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