Manhattan Clam Chowder

Tomato based clam chowder became popular in the mid-1800’s with the large population of Italians in NY and the Portuguese immigrants in Rhode Island. Just combine tomatoes, onions, peppers, celery and a little bacon to make this refreshingly different chowder.


Sauté salt pork or bacon, remove and reserve scraps. Add onions and sauté until translucent. Sift flour over mixture and stir until blended. Separate clams from juice. Stir in clam Juice, potatoes, tomatoes, peppers and bay leaf. Cover and simmer until the potatoes are done, but still firm. Add pork scraps, butter and clams. Simmer for 5 minutes. Garnish with chopped scallions or fresh parsley.

Yield:  19, 6oz cups or 11, 10oz bowls


  • 51 oz Sea Watch Chopped Sea Clams, drained and juice reserved
  • ½ lb. Salt Pork or Bacon, diced
  • 2 Medium Onions, diced
  • 5 Tbsp Flour
  • Reserved Clam Juice
  • 4 Cups Potatoes, diced
  • 5 Cups Diced Tomatoes, undrained
  • ¼ Cup Green Pepper, diced
  • 1 Bay Leaf
  • 4 Tbsp Butter

Product Codes

Sea Watch: 0S31 – 6/51 oz.
Sea Watch: 01S31 – 12/51 oz.
Sea Watch: 01G31 – 12/51 oz.
Capt Fred: 01S47 – 12/51 oz.