Manhattan Chowder

6 Slices of thick cut bacon
1 lrg. Brown Onion, coarsely chopped.
2 large carrots, peeled & cut into 1/4" dice
4 stalks celery, diced fine.
4 cloves garlic, minced
1 tblsp. each, chopped fresh oregano, thyme, parsley, and basil
1 tsp. each black pepper & crushed red pepper
1 lb. firm white fish (cod, sea bass, haddock, etc.) cut into 1/2" cubes.
2 cups chopped firm tomatos (Romas are O.K., but heritage variety paste or canning tomatos are *much* more flavorful)
3 6 oz. cans of baby clams
2 cups peeled, 1/4" diced potato (I like Yukon Gold)
1 cup white wine


Fry bacon in a large skillet until crisp, and remove from pan leaving drippings, setting bacon aside for later. Sauté onion and carrot in drippings until onions are just starting to become translucent, add garlic, herbs, & fish continue and stir until the onions are fully translucent and the herbs wilted and well incorporated. Maintaining pan heat, add tomatos mixing well, and then remove from heat & transfer skillet contents to a stock pot. Add clams with the clamjuice in the cans, potatos, and white wine, crumble the bacon back into the pot, stir well, and then simmer for at least an hour, stiring occasionally.

Some cooks will subsitute tomato juice for white wine, but I find that the wine gives a richer flavor.

I've been a lifelong fan of the Boston kind, ever since Campbell's came out with it as a condensed soup (then Soup for One, then Chunky, then Select, etc.). It was a step up from cream of potato.

I'd give the best restaurant chowder award to SHELLS (multiple locations in Florida). Not cheap at $6+ a bowl, but very rich and loaded.

They also do a good one at the Paris steakhouse in Anchorage, and I like the one at Legal's (would be embarrassing for them not to have a good one).

Also tried the one at that place in Provincetown on Cape Cod that keeps winning all the awards and found it to be very good.

In the "cheap but still pretty good" category, I would have to say Skipper's product in the Northwest (a fast-food place) isn't half bad, and you can get on an all-you-can-eat basis with some meals.

The best clam chowder bar none can only be enjoyed at Gilbert's Chowder House on Commercial Street in Portland. Not a fancy restaurant; it's not supposed to be. Their chowder brings everybody in and wins all of the awards. ^

Capt. Parker's Pub is on Cape Cod in Yarmouth. They have GREAT Chowdah! And frequently win the best chowdah on the cape award.

I personally don't really like the clam aspect of clam chowdah but I do love the spiciness of it when made right. Trying to spice up a normal potato soup just doesn't seem to work out the same.

My absolute favorite chowder (and to me, the only chowder is new england clam chowder) is made by my dad tho, and since its a secret family recipe I won't be divulging here - but I will state that Snow's makes a clam chowder base that's pretty good to build on. I'd never eat soup right out of can and consider it chowder tho!

Hey - I resemble that remark!

But I agree - "Rhode Island" Chowder (with a clear broth) - I can't stand it! I prefer New England Chowder. (Luckily, you don't find RI Chowder outside of RI - as far as I know.)

There's a great fish chowder (not a clam chowder) at Ballyhoo's in Gainesville, FL. It's a creamy-style, chunky with wonderful seasonings and big chunks of fish and shellfish

I prefer new england style clam chowder. I will be visiting Maine and Nova Scotia in August, so I'll get to try some authentic types However, I can settle for Manhattan style if it is spicy. But if I want spicy, I prefer conch chowder in Key West if I can get it!

My father-in-law makes a great oyster stew that could be called a chowder (he's from Maine, so it qualifies). It's cream-based with oysters, potatoes, celery, and some spices and herbs, and lots of butter. He calls it Stoop Soup because he used to make it and eat it on his stoop

Thank you for these great variations and recommendations!

Following the 'Fishing with Vladimir' news stories at Kennebunkport, have there been any interesting stories on New England dishes, including varieties of chowder (chow-'dah')?

I'd have expected some chowder tasting as part of the welcoming celebrations (or following work sessions).

FYI, it's possible to combine delicious wiine with chowder, here.

Just expect to wait some time for it. Like a half hour.

Jalapeno crawfish chowder, yum

Ivar's is probably the most famous here in Seattle, but for white chowder I prefer Anthony's.

I do like Ivars manhattan style... I love me some cioppino, so red chowder = good

When in Boston, Union Oyster House
When in Newport, Rhode Island, The Black Pearl
When in Southern Cal, Los Alamitos, & Long Beach, The Fish Company and Jimmy's Fish House
All are Boston Clam Chowder.

If red is your chowder of choice, The Chowder House in Rockport, Ma.

That sounds REALLY good!!!!!

+1 for the Black Pearl. I used to be at The Bell In Hand Tavern, directly adjacent to the Union Oyster House every Thursday for years. Never tried wither of their chowders. I suppose I should give it a try after almost two decades.

Someplace you'd never, ever think to go unless you had a reason to go there, Lenny's in Branford, CT is consistently rated one of the best seafood restaurants in the area, and was on a Travel & Leisure world top 100 list when I was younger. Their chowders are great, especially their fish chowder.

Was in TPA recently and the original Shell's on Dale Mabry is still going, even though the chain by the same name is no more. Still my favorite clam chowder (Boston style). Not cheap at $5.49 a bowl, but very "clammy."

Mo's on the Oregon coast was also pretty good.

Airport wise, I have never had better than the now defunct "Cafe Expresso" served near the 80s gates at SFO. They didn't make it onsite, but brought it in fresh daily, made locally in 5 gallon pails. Good burgers too. I really miss that place.

Title says it all. I love clam or fish chowder.