Tomato Bacon Clam Chowder

Difficulty: Simple
Time: 35 minutes
Serves: 4

  • 4 slices bacon, chopped
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp Kosher salt
  • 1 can of clams (14 oz.)
  • 2 – 8 oz bottles clamato or tomato juice
  • 2 tsp tomato paste
  • 1 lb Campari Tomatoes, chopped
  • 2 medium Yukon Gold potatoes, peeled and chopped
  • ¼ cup fresh parsley, chopped

Warm up your guests with this Campari Tomato Manhattan-style clam chowder.


  1. In a medium saucepan over medium heat, add olive oil and cook bacon until crisp.
  2. With a slotted spoon, transfer bacon to paper towels to drain.
  3. In the remaining fat, cook onion and celery for 5 minutes. Add garlic and salt and sauté for two minutes.
  4. In a bowl, whisk together clam juice, tomato paste and add to saucepan. Add potatoes and tomatoes and simmer for about 15 minutes.
  5. Add clams and parsley and bring back to simmer.
  6. Serve chowder sprinkled with the reserved bacon.