Manhattan Clam Chowder
A red, herby clam chowder with tomatoes and potatoes, lighter than the creamy New England kind and just as comforting.
- Time45 min
- LevelEasy
- Costabout £1.43 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Fry the bacon in a large pot over a medium heat for 5 minutes until the fat runs.
5 min - 2
Add the onion, celery, carrot and green pepper. Cook for 8 minutes until soft, then add the garlic and tomato purée for 1 minute.
8 min - 3
Add the potatoes, tomatoes, bay leaves, thyme, paprika, cayenne, water and the juice from the tins of clams.
- 4
Bring to the boil, then simmer for 15 minutes, until the potatoes are tender.
15 min - 5
Stir in the clams and heat for 3 minutes. Do not boil hard or they turn tough.
3 min - 6
Season with black pepper, remove the bay leaves, and scatter with parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.