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Marty's Manhattan Clam Chowder

Marty's Manhattan Clam Chowder
This is my fiancé’s recipe (Marty) which has been in his family for years and was recently kicked up with your Old Chesapeake Bay Seasoning. That is all the seasoning you will need and you can add more if you like a more robust flavor. It's absolutely delicious and perfect on these cold Midwest winter days. The vegetables are cut 'chunky style' so that you end up with a hearty bowl of homemade goodness. When we make it we have so much that we share it with our family and they can hardly wait to eat it! It's particularly good with a fresh slice of dark rye bread and perhaps a dinner salad. And it freezes beautifully for a quick meal. Enjoy!

Submitted by: Marty from Cary, Illinois
Yield: 8 people (or more), makes about 1 1/2 gallons of soup


  • 2 strips or bacon, 1/4 inch each, cut from the short end of the bacon in the package
  • about 3 quarts of water
  • 1 medium onion (red or yellow), cut into 1/2 inch slivers
  • 4-5 stalks of celery, cut into 1/2 inch slices
  • 5-6 carrots, peeled and cut into 1/2 inch slices
  • 2 leeks, trimmed and cut into 1/2 inch slices
  • 2 turnips, peeled and cut in half, then into 1/2 inch slices
  • 3-4 potatoes, peeled, cut in half and then cut into 1/2 inch slices
  • 2 3.5 ounce cans of Snows brand chopped clams in clam juice OR 1 10 ounce can Crown Prince Natural Boiled Baby Clams in water (use entire contents of either option)
  • 2 14.5 ounce cans of stewed tomatoes (Jewel brand stewed with sliced onion, celery and bell peppers)
  • Optional Additions:
  • 4-5 green onions, cut into 1/4 inch slices
  • 1/3 red bell pepper, cut into 1/4 inch chunks

Preparation Instructions:

Use your largest stockpot, at least a 6 quart pan - makes a lot of soup! As you add each vegetable to the pan you will be adding water and cooking for about 5-8 minutes after each addition. So you add the next vegetable and add more water. The end result is that your pan is about 1 inch from the top after all the ingredients are added. This is a very easy recipe so don't worry if you've added more or less than 3 quarts of water. It will taste delicious!

1. Sauté bacon in the stockpot (preferred Teflon coated) over low heat until it browns and is almost crisp.

2. Add about 3 oz of water over bacon to stop browning.

3. Increase the heat slightly, add onion, and sauté until onions are browned then add 3 oz.of water to stop browning.

4. Add celery and carrots then add more water to cover and stir. Simmer (low boil) 5 – 8 minutes.

5. Add leeks, turnips and flat parsley then add more water to cover and stir. Simmer (low boil) 5 – 8 minutes.

6. Add potatoes and then add more water (2 qt.) to cover and stir. Simmer (low boil) for 20 minutes.

7. Add clams and clam juice. Stir and simmer a few minutes.

8. Add stewed tomatoes. Stir and simmer a few minutes.

9. Add Old Chesapeake Bay Seasoning and pepper and stir.

10. Cover the pan partially leaving room for steam to escape and simmer (low boil) for about 30 minutes.

11. Stir occasionally and you'll see that this chunky soup has become very thick.

Bon Appetit!

More About This Recipe

Attention: Mike I stopped in the store about 2 weeks ago to purchase Old Chesapeake Bay Seasoning and told you about a homemade Manhattan Clam Chowder Soup recipe. Thanks for your patience - it's still cold outside so I hope you get to try it - it's sooooo good! Toni



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