Duo of New England and Manhattan Clam Chowders

Alexandra Grablewski


  • 34  fresh Cherrystone or Little Neck clams
  • strips bacon, finely diced
  • cloves garlic, peeled and minced
  • large potatoes, peeled and diced
  • medium onion, peeled and diced
  • red bell pepper, cored, seeded, and diced
  • 1 Tablespoon  minced thyme
  • bay leaf
  • 2 Cups  canned crushed tomatoes
  • 2 Cups  tomato juice
  •   Coarse salt and freshly ground black pepper, to taste
  • 4 Cups  New England clam chowder
  •  Dash of  Tabasco
  • 1 Tablespoon  salted butter, at room temperature

I can never choose between these two soups, so I enjoy them together. I'll make one in advance — like the New England clam chowder in this recipe — and one fresh, then will serve them side by side in a bowl, with the clam meat as a meeting place. 


Under cold running water, scrub the clams thoroughly to remove all sand and grit. Set aside.

Place the bacon in a large saucepan over medium heat. Cook, stirring frequently, for about five minutes or until the bacon bits are crisp and all of the fat has rendered out.

Add the garlic, potatoes, celery, onion, bell pepper, thyme and bay leaf. Cook, stirring constantly, for 1 minute. Add the clams. Cover and allow to steam for about 15 minutes or until all of the clams have opened. Using a slotted spoon, transfer the clams from the saucepan to a large platter, discarding any that have not opened.

Add the tomatoes and tomato juice to the saucepan and bring to a simmer. Lower the heat and simmer for 10 minutes. Remove and discard the bay leaf.

While the soup is cooking, remove and chop the meat from 16 of the clams. Discard the shells and reserve the chopped meat. Reserve the remaining whole clams.

Place the New England Clam Chowder in a saucepan over medium heat and bring to a simmer. Lower the heat to just keep warm.

Stir the butter into the Manhattan Clam Chowder. Add the chopped clams and season to taste with salt, pepper and Tabasco. Cook for about 2 minutes or until the soup is very hot. Working with one bowl at a time, carefully place 1 ladleful (about 1 cup) of New England Clam Chowder into one side of a shallow soup bowl. Carefully place another ladleful of Manhattan Clam Chowder into the opposite side allowing the two soups to meet in the middle. Place 3 clams in their shells in the center where the soups meet.


To read more about David and his restaurants, visit his website and his Facebook page. 


Calories per serving:

538 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 59g 90%
  • Carbs 237g 79%
  • Saturated 21g 106%
  • Fiber 32g 129%
  • Trans 1g
  • Sugars 50g
  • Monounsaturated 20g
  • Polyunsaturated 9g
  • Protein 174g 349%
  • Cholesterol 360mg 120%
  • Sodium 7,081mg 295%
  • Calcium 728mg 73%
  • Magnesium 532mg 133%
  • Potassium 6,590mg 188%
  • Iron 30mg 168%
  • Zinc 10mg 69%
  • Phosphorus 2,674mg 382%
  • Vitamin A 1,281µg 142%
  • Vitamin C 697mg 1,162%
  • Thiamin (B1) 2mg 129%
  • Riboflavin (B2) 1mg 85%
  • Niacin (B3) 25mg 124%
  • Vitamin B6 4mg 209%
  • Folic Acid (B9) 401µg 100%
  • Vitamin B12 103µg 1,715%
  • Vitamin D 1µg 0%
  • Vitamin E 16mg 80%
  • Vitamin K 59µg 74%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...