Hearty Manhattan Clam and Corn Chowder

Recipe by Better Living

A Manhattan-style clam chowder with a tomato base and traditional veggies like celery, carrots, bell pepper, potato, and onion.



Prep Time

10 min

Cook time

40 min


  • 3 slices of bacon

  • 1 medium onion, chopped

  • 1 green bell pepper, diced

  • 2 stalks celery, sliced

  • 2 carrots, chopped

  • 1 potato, peeled & cubed

  • 1 can (28 oz.) diced tomatoes

  • 2 cups clam juice

  • 2 bay leaves

  • 2 sprigs fresh thyme or 1/4 tsp dried

  • 1/2 teaspoon pepper

  • 1 can (10 oz.) whole baby clams

  • 1 can (6.5 oz.) diced or chopped clams

  • 1 can (15.25 oz.) Libby's® Whole Kernel Sweet Corn

  • salt to taste


1. Heat large pot over medium-high. Add bacon and cook until crispy. Remove with a slotted spoon, drain on a paper towel and crumble. Leave drippings in pot.

2. Add onion, bell pepper, celery, carrot, and potato to pot. Saute until they begin to soften (about 7 minutes). Add tomatoes with juice, clam juice, bay leaves, thyme, and black pepper.  Simmer for 20 minutes.

3. Add both clams with their juices, corn and cooked bacon. Simmer another 5 minutes. Season with salt if needed. REMOVE BAY LEAVES BEFORE SERVING.

4. Enjoy with oyster or saltine crackers.