Manhattan Fish Chowder

I love that this recipe has bacon in it. If you have a Camp Chef Smoker, then putting smoked bacon in this soup will take it to the next level. Check out Camp Chef Smokers here:

Manhattan Fish Chowder


  • 6 slices thick bacon diced
  • 1 1/2 cups onion diced
  • 1 cup carrot peeled and diced
  • 1 cup celery thinly sliced
  • 2 garlic cloves minced
  • 1 28- ounce can diced tomato
  • 2 cups tomato juice
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 1/2 cups potato peeled and diced
  • 2 cans minced clams with juice
  • 2 cups fish cut into 2-inch pieces
  • salt and pepper
  • hot sauce to taste


  • In a large heavy pot over medium heat, brown bacon until crispy. Pour off all but 2 tablespoons grease, leaving the 2 tablespoons in the pot. Add onion, carrot and celery and cook until onions are translucent. Add garlic, diced tomato, tomato juice, thyme and bay leaves. Cover and simmer for 10 minutes. Add potato and cook 15 minutes more or until potatoes are just cooked, but still a little firm. Add clams and fish and cook until fish is just cooked, about 5 minutes. Remove bay leaves. Season to taste with salt, pepper and hot sauce.


Add additional tomato juice if needed to increase liquid. If you desire a thicker chowder, heat 1 tablespoon of the discarded bacon grease with 1 tablespoon flour in a small saucepan over medium heat, stirring constantly. After 5 minutes, allow mixture to cool. Stir cooled mixture into chowder after potatoes are cooked.

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