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New York, New York Clam Chowder

1 Hr 10 Min

Some people call this Manhattan clam chowder, but I like to call it New York, New York, 'cause it's twice as good as the others!

What You'll Need

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 medium-sized carrots, chopped
  • 5 medium-sized potatoes, peeled and diced
  • 2 cans (14½ ounces each) diced tomatoes, undrained
  • 2 cans (10 ounces each) baby clams, undrained
  • 1 bottle (8 ounces) clam juice
  • 2 tablespoons real bacon bits
  • 1 teaspoon dried thyme

What to Do

  1. In a 6-quart soup pot, heat the oil over medium-high heat until hot but not smoking. Add the onion, celery, and carrots and sauté for 5 to 7 minutes, or until the onions are tender, stirring frequently. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 50 to 55 minutes, or until the potatoes are fork-tender.


Nutritional InformationShow More

Servings Per Recipe: 3

  • Amount Per Serving % Daily Value *
  • Calories 456
  • Calories from Fat 96
  • Total Fat 11g 16 %
  • Saturated Fat 1.7g 8 %
  • Trans Fat 0.0g 0 %
  • Protein 17g 35 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 9.0mg 3 %
  • Sodium 1,620mg 68 %
  • Total Carbohydrates 79g 26 %
  • Dietary Fiber 16g 63 %
  • Sugars 15g 0 %

Ratings & Comments

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