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Tyler's Manhattan Clam Chowder


  • 4 Slices Double smoked Bacon, chopped

  • 6 garlic cloves, minced

  • 0.5 Lemon juiced

  • 1 dozen quahogs or chowder clams, scrubbed and soaked to remove dirt

  • 0.5 cup white wine

  • 3 tablespoons Butter

  • 1 large Onion roughly chopped

  • 2 Stalks Celery roughly chopped

  • 1 Chorizo Sausage sliced into 1/2-inch rounds

  • 1 tablespoon Plain Flour

  • 8 medium Tomatoes, seeded and pureed

  • 1 tablespoon Sugar

  • 1 tablespoon chilli flakes

  • 2 sprigs Fresh Thyme

  • Salt & Pepper

  • 0.5 cup fresh Parsley, Leaves chopped

  • 2 dozen littleneck Clams or vongole, scrubbed and soaked to remove dirt


  • 1.

    In a large pot, cook the bacon over medium heat until the fat is rendered and the meat beginning to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and reserve.

  • 2.

    Add one-third of the garlic and the lemon juice to the bacon drippings and cook until the garlic is fragrant, 2 to 3 minutes.

  • 3.

    Add the quahogs, 2 1/2 cups water and the wine and bring to a simmer. Cover the pot and steam the clams until they open, about 10 minutes.

  • 4.

    Remove the clams from the pot. Strain the broth and reserve. Take the clams from their shells, chop them and set aside.

  • 5.

    Meanwhile, melt the butter in a large saucepot over a medium flame. Add the onion, celery, remaining garlic, and chorizo and cook until the onion is translucent, 4 to 5 minutes.

  • 6.

    Stir the flour into the pot. Cook the onion and flour mixture for several minutes then add the clam broth and bring to a simmer, stirring until smooth.

  • 7.

    Add the tomatoes and sugar, stir well to incorporate, then toss in the pepper flakes, thyme, and parsley.

  • 8.

    Season with sea salt and freshly ground black pepper. Cover and cook at a low simmer until the broth is flavorful, 20 to 30 minutes.

  • 9.

    Ten minutes before serving, add the littleneck clams and bacon to the soup. Cover and steam until the clams open, about 8 minutes.

  • 10.

    Add the reserved chopped clams. Stir well, season again, if needed, with sea salt and freshly ground black pepper, and serve immediately.

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