Recipe: Thomas Bogia’s Manna Clam Chowder

Thomas Bogia's Manna Clam Chowder
Thomas Bogia’s Manna Clam Chowder
Courtesy Manna at Lobster Inn

Chef Thomas Bogia of Southampton’s Manna Restaurant at the Lobster Inn offers Dan’s Papers readers simple instructions for making his delicious New England-style clam chowder.


1/2 lb bacon
1/2 lb butter
3 cloves garlic
1 cup white wine
3 white onion
1 bunch celery
1 cup chopped parsley
8 potatoes
96 oz clam juice
2 quarts half and half
3 dozen clams chopped
1 sachet of thyme


Chop onions, celery and cooked bacon into ¼-inch pieces. Add minced garlic. In a 2-quart pot, combine all ingredients and cook on medium-high heat. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender. Add chopped clams and cook for 15–20 minutes.


Garnish with roasted corn, extra bacon, fresh thyme leaves, and extra chopped parsley.

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