Manhattan Island Clam Chowder

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“An authentic manhattan clam chowder, per request. I have not tried this, and it is quite different from a soup my grandmother made, which used tinned clams, had added bacon, etc. This sounds good though!”

Ingredients Nutrition


  1. Saute the fatback in a nonreactive stockpot over medium heat for 5 minutes; add the onion and saute until tender, about 10 minutes.
  2. Add the clams, cover the pot, and steam until the clams open, about 7 minutes; remove clams, discard shells, and set the clam-meat aside.
  3. Discard any clams that do not open.
  4. Add the potatoes, tomatoes, wine and 3 cups of water to the stockpot.
  5. Bring to a boil, then reduce the heat and simmer for 5 minutes.
  6. Stir in the thyme, parsley, pepper and cracker crumbs and simmer for 5 minutes.
  7. Add the clams and simmer for 3 minutes.
  8. Whisk in the butter; taste and adjust seasonings if necessary.
  9. Serve hot.

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