Saturday Night Manhattan Clam Chowder

READY IN: 2hrs
SERVES: 8-10




  • Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
  • Chop the clams.
  • In a large pot, cook the bacon over medium/high heat until slightly crisp.
  • Add the onions and cook, stirring until transparent.
  • Add the garlic, pepper, carrot and celery and cook for about a minute or two.
  • Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning, and ground pepper.
  • Bring to a boil and add potatoes.
  • Simmer 30 minutes or until potatoes are tender.
  • Season with salt, pepper and hot sauce for a little heat, if desired.
  • Add chopped parsley.
  • Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
  • You should only warm the shrimp over for best results.