• 3 dozen clams
  • 1/4 pound thick-cut bacon, diced
  • 1 onion, diced
  • 2 potatoes, peeled and diced
  • 28 ounce can peeled plum tomatoes,
  • chopped, with their juice
  • 1/2 teaspoon thyme leaves
  • Salt and freshly ground pepper
  • Chopped fresh parsley and thyme sprigs for garnish


1. Shuck the clams. Measure the juice, and add enough water to make 2-1/2 cups. Roughly chop the clams.
2. Cook the bacon in a large heavy pan until crispy. Drain on paper towels. Add the the onion and potatoes to the fat in the pan and cook for 5 minutes.
3. Add the clam juice, tomatoes, and thyme, and salt and pepper to taste. Simmer for 20 minutes. Add the clams and simmer gently for 5 minutes. Serve hot, sprinkled with the bacon and garnished with parsley and thyme.

Serves 4

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Manhattan Clam Chowder