I’ll Take Manhattan Chowder

Preparation info
  • 6

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

There are two different philosophies on clam chowder, and the twain shall never agree on which is best. But for the times you’d like your clams in a sweet tomato soup, here’s our best.


  • 6 slices bacon, cut into 1 inch pieces
  • 2 tablespoons unsalted butter
  • 1


  1. In a large soup pot, sauté the bacon until it is soft and has rendered fat, about 5 minutes. Do not let it brown.
  2. Add the butter. When it has melted, add the onions, celery, green pepper, carrots, and leeks. Cook over low heat until tender, about 10 minutes.
  3. Drain the clams, reserving the liquid. Coarsely chop the clams, and set aside.
  4. Add t