Manhattan Clam Chowder for Helping Hands at #SundaySupper
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
A thick and hearty chowder that will warm you to your toes!!
  • 4 strips of bacon, cut into lardons
  • 1 Tbsp. butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 16 baby carrots, sliced
  • 2 celery stick, diced
  • ⅓ cup flour
  • ⅔ cup white wine
  • 1 liter fish stock
  • 28 oz. can diced tomatoes
  • 1 tsp. thyme
  • ½ tsp. crushed red pepper flakes
  • Salt and pepper to taste
  • 12 baby red potatoes, cut into medium dice
  • 1 lb. fresh clams
  • 142 gm. can of clams
  1. In a large pot saute lardons until slightly crisp, remove onto a paper towel. Drain fat from pot. Add the butter and melt. Add the onions, garlic, carrots and celery and saute until the onions are transparent and scrape up the bits of bacon from the bottom of the pan.
  2. Add the flour and stir for about 1 min. Slowly add in the wine incorporating it into a paste. Slowly add the fish stock until it loosen up to a soup like consistency, then add the tomatoes. Add the red pepper flakes, thyme and salt and pepper. Bring to a boil and let simmer for 10 min. Add the potatoes and simmer to 15-20 until just tender.
  3. Add the fresh clams and continue to cook for about 7 min. until clams open up. Add the canned clams and stir to just heat through. Serve piping hot with a big loaf of crusty bread.
Recipe by Noshing With the Nolands at