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Manhattan Clam Chowder

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  • 6 slices turkey bacon
  • 1 large onion finely chopped
  • 24 ounces canned clams and juice
  • 1 1/2 cups finely chopped turnips
  • 1/2 cup chopped celery
  • 1 1/2 cups low sodium chicken broth or vegetable broth or use homemade bone broth
  • 3 teaspoons chopped fresh parsley chopped
  • 1/3 teaspoon dried thyme leaves
  • Salt and pepper to taste
  • 1 24-oz. can diced tomatoes


  • In a large saucepan, cook turkey bacon and onion, stirring occasionally, until bacon is crisp and onion is tender
  • Stir clams and their juice, turnips, celery and broth into bacon and onion. Heat to boiling; reduce heat; cover and simmer about 10 minutes, or until turnips are tender.
  • Add diced tomatoes to saucepan along with remaining ingredients. Heat to boiling, stirring occasionally, then serve.
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