Manhattan Clam Chowder - pf

Manhattan Clam Chowder

  • 4 oz pancetta
  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 2 - 28 oz cans of whole tomatoes in juice
  • 1/2 peeled, diced potatoes
  • 2 medium carrots, diced
  • 6 stalks of celery, diced.
  • 3 cloves of garlic, minced
  • 25 oz chopped clams with juice
  • 2 tbsp parsley
  • 1 tbsp thyme
  • salt/pepper
Total time: 1 hour
Start by rendering the pancetta in a soup pot.

While this is cooking put your potatoes in a separate pot of cold water and cook until fork tender, but still a little firm.

When the pancetta is cooked, add the celery, carrots, onions and cook together for 5 minutes on medium heat.  Add the garlic, and cook for another 5 minutes.

Before I add the tomatoes I prefer to hand crush them in a separate bowl.  Then I add tomatoes and the juice to the soup.

Combine well and add all the spices.

Let cook for about 15 minutes on a medium to high heat.

When the veggies are cooked, add your potatoes and clams, and lower the heat to a simmer.

Serve with Parmesan cheese if desired.


  1. May I replace olive oil? I'm allergic to it.

  2. This comment has been removed by a blog administrator.


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