Manhattan Clam Chowder

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Preparation info

  • 10 to 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ pound salt pork, diced
  • 2 onions, finely chopped
  • 4 potatoes, peeled and diced
  • 3 cups Clam Broth
  • 3 cups tomato juice
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 dozen fresh cherrystone clams or 3 cups drained canned chopped clams
  • ½ teaspoon dried thyme


  1. Sauté the salt pork until it is crisp and lightly browned. Add the onions and sauté until they are translucent but not browned.

  2. Add the potatoes, clam broth, tomato juice, salt and pepper. Bring to a boil, cover, and simmer for about fifteen minutes, until potatoes are barely tender.

  3. Meanwhile, open the fresh clams, drain them, remove the meats, and chop finely or put through a food grinder using a medium knife.

  4. Add the thyme and chopped clams to the potatoes. Cover and cook for five minutes longer.

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