Manhattan Clam Chowder

Course Main, Soup

Cuisine American

Keyword manhattan-clam-chowder, manhattan-clam-chowder-recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 249kcal

In a large pot or Dutch oven, cook the bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add the onion, celery, bell pepper, and minced garlic to the pot. Sauté the vegetables over medium high until they soften, about 5-7 minutes.
To the pot add the diced tomatoes with their juice, all the clam juice (from the reserved canned clams and the clam juice) and the chicken stock. Next, add the seafood seasoning, seasoned salt, dried thyme, pepper and bay leaf.
Bring the chowder to a simmer and cook partially covered over medium low for 10 minutes then add the potatoes. Cook partially covered over medium heat until potatoes are fork tender, about 15 minutes.
Once the potatoes are cooked, uncover and remove the bay leaf. Add the chopped clams and the cooked bacon to the pot. Cook another 2-3 minutes or just until heated through.
Serve immediately with oyster crackers, saltine crackers or bread.

The clams are fully cooked so it's important to wait until the end of cooking to add them or they will overcook.
Different brands of seafood seasonings have varying amounts of sodium. Depending on the brand used you may need to adjust the amount of seasoned salt in the recipe.