Stew’s Manhattan Clam Chowder


This tomato-based chowder is zesty and chock full of vegetables. Even New England Clam Chowdah fans will agree that this recipe is a keeper!

Preparation Time: 25 Min.
Cooking Time: 30 Min.
Yield: 8 servings


  • 6 slices Premium Bacon, chopped
  • 2 cups Onion, diced (about 2 large onions)
  • 1 cup Celery, diced (about 2 stalks)
  • 1 cup Baby Carrots, diced (about 2 large carrots)
  • 1 cup Clam Juice
  • 1 cup Tomatoes, diced
  • 2 cups Tomato Juice
  • 1 tsp. Thyme, dried
  • 1 Bay Leaves
  • 1 cup Yukon Gold Potatoes, diced (about 2 medium potatoes)
  • 1 28 oz. can Clams
  • To taste Salt & Pepper


  1. In a pan over medium-high heat, cook the bacon until it is crisp. Remove the bacon.
  2. Add the onions to the fat and cook until golden. Add all of the other ingredients except the clams and the potatoes and cook for 15 minutes.
  3. Add the potatoes and clams and simmer for 10 minutes, or until the potatoes are tender. Add salt and freshly ground black pepper and taste.