Emma's Clam Chowder

Emma's Clam Chowder

Fern Anderson 0

"This is a Manhattan type clam chowder. Using your garden fresh or frozen tomatoes gives it a special flavor."

Ingredients 2 h 10 m {{adjustedServings}} servings 392 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Dice bacon, cook in large saucepan with onion and celery until crisp and onion golden. Pour off most of fat.
  2. Add 2 cups water, potatoes, carrots, salt, pepper, thawed tomatoes, and clam juice from cans. Simmer 1 hour.
  3. Add tomato sauce and clams. Simmer 15-20 minutes or until just boiling.
Tips & Tricks
Fish Chowder

The fishermen of Bodega Bay shared this 5-star chowder recipe.

Chef John's Bay Scallop Chowder

See how to make creamy chowder with scallops, potatoes, and bacon.

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Reviews 6

  1. 8 Ratings


This recipe was really good, but I have one suggestion. If you substitute 1 cup of the water with 1 cup of red wine, the soup will turn out all the better. With this substitution, I give this soup a 5 star rating!


A delicious recipe for certainly all occasions, the tomoato gives the soup tangy favour and the ingrediants was so easy to obtain, no mess and no fuss at all. A great treat for everyone in the family and easy to prepare as well. A must try for chowder lovers.


I cut the recipe to 3 servings. I didn't use bacon or salt, too much sodium. I did add a vegetable buillon cube to the water. Used black pepper instead of white. I had to add a lot of water to serve three people. Also added some cornstarch to thicken it up so it would be more of a chowder instead of a soup. Yes, I'd make it again with the necessary changes.