This Manhattan Style (red) clam chowder is easy to prepare.


12 large shucked clams and clam juice (see note)
2 cups canned tomatoes or about 6 medium fresh tomatoes
3 or diced white potatoes
1 carrot
2 sticks celery
1/2 small onion (optional)
2 slices bacon (optional)
black pepper to taste


You may use freshly shucked clams or canned chopped clams.

Hold back 1/2 of the clam juice. After 15 minutes, taste for saltiness and add remaining juice if necessary.


  1. Using kitchen shears, remove stomach sections and discard (whole clams only).
  2. Dice clam meat into small pieces.
  3. Dice the vegetables.
  4. Fry and dice bacon (optional).
  5. Combine clams, clam juice (see note), bacon (optional), and vegetables in a sauce pan.
  6. Add water as needed to cover the ingredients and simmer for 30 minutes on medium heat.
  7. Season with pepper, taste, add additional clam juice of required.
  8. Simmer additional 15 minutes.

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Related Information

Quahog Clams

Fish, Shellfish, and other Seafood

Preparation and Cooking

Seafood Recipes