Traditional Manhattan Clam Chowder Recipe

• 2 pounds little neck clams, thoroughly cleaned, removed from shell (shucked) and minced
• 1 cup water
• 1 to 1/2 pounds potatoes (peeled and diced
• 6 strips of bacon, diced
• 2 medium onions, chopped
• 1 carrot, peeled and diced
• 2 stalks celery, diced
• 1 bay leaf
• 1 tablespoon thyme, minced
• 1 large can (28 ounces) tomatoes
• 4 cups clam juice
• 2 cups whipping cream

In a stock pot, heat 1 cup of water to boiling and add clams. Cover pot, reduce heat and simmer about five minutes until clams open. Discard any unopened clams. Set aside clams, let cool. When cool, remove from shells and chop. Strain clam broth into bowl.

In the same pot, cook bacon over medium to high heat until crispy. Stir in onions until translucent, add carrots and celery, cook another five minutes or until carrots and celery are translucent. Add clam broth and/or water, potatoes, bay leaf and thyme. Heat to a boil, reduce heat and simmer for about 10 minutes. Once the mixture begins to boil, reduce heat and simmer for 10 to 12 minutes. Remove bay leaf. Serve warm.



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