Classic Manhattan Clam Chowder- Bennyseafood

Today, I will share my classic Manhattan Clam chowder recipe with you. This is an England version with stock and tomato bases.


  • 6 cans (3.88 oz) ROBINSON CRUSOE Whole Clams, drained, (reserve juice), chopped
  • 2 cans(14oz) Chicken Broth
  • 2 Potatoes; medium, 1/2” diced
  • 4 oz Bacon; chopped
  • 1 cup Onion; chopped
  • 1 each Red or Green Bell Pepper; chopped
  • 2 each Celery Stalk; chopped
  • 2 Tbsp Flour; all-purpose
  • 1 Tbsp Corn Starch
  • 1 can (28 oz) Italian-style Tomatoes; chopped
  • 2 each Tomato; fresh, peeled, seeded, chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 each Bay Leaf
  • ½ tsp Thyme; dried
  • ¾ tsp Sea Salt
  • ½ tsp Ground pepper
  • 1 dash Cayenne pepper
  • Parsley; freshly chopped, as needed


  1. Drain juice from clams, reserve.  Place chicken broth and clams in a large saucepan; bring to boil and add potatoes; cook potatoes for 10 minutes until al dente.  Strain potatoes and clams, reserve with broth.
  2. Place chopped bacon in large saucepan over medium heat and render fat until crispy.  Add onions, peppers, and celery and sauté until translucent.
  3. Add flour and cornstarch; continue sautéing until mixture is combined and slightly blond.
  4. Add reserved clam broth to stock pot slowly whisking frequently.  Slowly add tomatoes, Worcestershire sauce, bay leaf, thyme, salt, pepper and cayenne whisking frequently.  Add potatoes and clams; simmer, covered, 25 minutes.  Add chicken broth if necessary to adjust thickness.
  5. Garnish with freshly chopped parsley.

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