Smoky Seafood Chowder (Manhattan Style)

"The secret of this chowder is the Hickory flavoured BBQ sauce which makes this Manhattan style chowder a hearty favourite."

Original recipe yields 6 servings


  • Serving Size: 1 (551.5 g)
  • Calories 936.3
  • Total Fat - 52.9 g
  • Saturated Fat - 23 g
  • Cholesterol - 449.8 mg
  • Sodium - 1152 mg
  • Total Carbohydrate - 92 g
  • Dietary Fiber - 14.8 g
  • Sugars - 39.3 g
  • Protein - 50.6 g
  • Calcium - 319.1 mg
  • Iron - 7.2 mg
  • Vitamin C - 61 mg
  • Thiamin - 0.5 mg

Step 1

Cook the bacan in a large Dutch oven on medium high for about 5 minutes, stirring often, until almost crisp; drain on paper towel. Remove all but 1 tablespoon bacan fat from Dutch oven. Add the onion, carrot, celery and garlic; cook for about 5 minutes until the carrots and celery start to soften; stir often.

Step 2

Add the clamato juice, tomatoes, potatoes, green pepper, hickory bbq sauce, thyme, salt and pepper. Stir well, bring to a boil, reduce heat to medium, boil gently for about 20 minutes until the potatoes are tender.

Step 3

Add the clams with their liquid; add the mixed seafood; stir and heat just until seafood is cooked through; add parsley, stir and serve.

Tips & Variations

No special items needed.



This soup was so good and just divine the next day!!!! Wow, this is a keeper recipe, thanks for sharing this here. Made for the Alphabet Soup Recipe Tag game.

review by:
(13 Jan 2013)