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Mother's Clam Chowder (Manhattan Style)

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“This was the recipe my mother used... she and Daddy loved it! So do we. I think the addition of the clam juice is what made it so special.”
1hr 10mins
1 pot of chowder

Ingredients Nutrition

  • 3 slices bacon (cut into small strips)
  • 1 cup celery (finely diced)
  • 1 cup onion ((chopped)
  • 1 cup carrot (finely diced)
  • 1 (16 ounce) can tomatoes (chopped)
  • 2 cups potatoes (diced)
  • 1 cup clam juice (1 - 8 ounce bottle)
  • 2 cups water (filtered)
  • 2 cups clams (minced, 2 - 7 oz cans)
  • 12 teaspoon thyme
  • 14 teaspoon pepper (freshly ground, to taste)


  1. Partially cook bacon.
  2. Remove bacon, and reserve.
  3. Add celery, onions, and carrots to bacon fat and sauté until tender (do not brown).
  4. Return bacon to pan.
  5. Add tomatoes, potatoes, clam juice, and water.
  6. Drain clams, adding liquid to pan and reserving clams.
  7. Add seasoning.
  8. Gently simmer, covered about 40 minutes.
  9. Bring up to boil.
  10. Add clams, heat through, and serve.

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