Manhattan clam chowder

Manhattan clam chowder is a thick flavorful soup with mussels or clams. This soup is very popular in the territory of the American continent. Chowder is a traditional thick soup. There are the huge amount of variants of the recipe of chowder: in New England with cream, in Rhode Island with a clear broth and in Manhattan with tomatoes.


  • peeled fresh, frozen or canned mussels 1 12 lb.
  • bacon 1 oz.
  • white onion 2 pcs.
  • stalks of celery 2 pcs.
  • large green bell peppers 1 pcs.
  • fresh peeled tomatoes (or canned) 2 lb.
  • fish broth (can be replaced with water) 3 cups
  • potatoes 1 lb.
  • vegetable oil 1 tbsp.
  • caned corn 3 tbsp.
  • parsley 1 bunch
  • salt and freshly ground black pepper, to taste


  1. Heat the vegetable oil in a saucepan. Fry the finely chopped bacon, about 3-4 minutes.
  2. Add finely chopped onion, sweet pepper and celery.
  3. Simmer, stirring occasionally, until soft vegetables.
  4. Clean and coarsely chop potatoes. Add to the saucepan.
  5. Pour two cups of boiling water and heated broth.
  6. Put fresh tomatoes a couple of minutes in boiling water and remove the skin from them.
  7. Remove the foam and cook on low heat until the potatoes are soft.
  8. Add the tomatoes, mussels and canned corn. Simmer a few minutes.
  9. Add pepper and finely chopped parsley.
  10. Enjoy your meal!!!