Manhattan Style Clam Chowder

Manhattan Style Clam Chowder

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Servings 4 people


  • ¼ lb bacon diced
  • 1 onion chopped
  • 19 oz canned diced tomatoes
  • 1 pint clamato juice
  • 1 can St. Jean’s clam nectar
  • 2 carrots chopped
  • 2-3 stalks celery chopped
  • 2 medium potatoes diced
  • ¼ tsp thyme
  • 2 cans St. Jean’s Whole Butter Clams chopped


  • Saute bacon. Add onion and cook until transparent.
  • In large pot combine tomatoes, clamato juice, nectar from clams, carrots,celery, potatoes, parsley and thyme. Bring to boil.
  • Turn heat down and add chopped butter clams, bacon and onions. Simmer gently for about 1 to 1½ hours.


  1. Rosemary Sharpe

    It says add tomatoes, but only clamato juice is listed under ingredients. How many tins of tomato?

    1. Thank you for catching that! Recipe calls for 19oz of canned diced tomatoes.

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