Manhattan Clam Chowder Recipe
Manhattan clam chowder is that tomato-based soup with clams, veggies, and herbs—it’s bright and savory, and honestly, it just hits the spot. Unlike the creamy New England style, this one’s all about a clear tomato broth, that bold red color, and a lighter feel you don’t get from dairy.
I like making this one because it comes together pretty fast, and the kitchen ends up smelling so good.
This Manhattan clam chowder takes about 45 minutes from start to finish and serves six people. The soup gets its flavor from bacon, fresh clams, celery, carrots, and potatoes all simmered in a tomato broth with herbs.
It’s the kind of meal that warms you up on a cold day—filling but not heavy.
Let’s get into what you’ll need, and how to pull it off at home. I’ll share what tools work best, which ingredients to grab, and the steps I follow for a pot of chowder that always turns out legit good.
Equipment
You don’t need any fancy gadgets for Manhattan clam chowder. Just regular kitchen stuff, honestly.
Here’s what I use:
- Large heavy-bottomed pot or Dutch oven (at least 6 quarts)
- Sharp knife for chopping veggies
- Cutting board
- Wooden spoon or heat-resistant spatula
- Can opener (if you’re using canned clams or tomatoes)
- Measuring cups and spoons
- Ladle
The pot matters most. A heavy-bottomed one is best because it spreads the heat and helps prevent burning.
If you’ve got a Dutch oven, even better.
Chopping up all those veggies? You’ll want a sharp knife. Dull ones just make everything harder—and frankly, more dangerous.
If you’re using canned clams, a strainer is handy for draining. Just don’t toss out the clam juice; you’ll need it for the soup.
Some folks use an immersion blender for chowder, but I skip it for Manhattan style. This one’s supposed to be chunky, with bits of veggies and clams you can actually see.
That’s pretty much it for gear. Once you’ve got these out, you’re ready to start cooking.
Ingredients
Fresh clams are always my first pick if I can get them, but honestly, canned clams work just fine. For this batch, I go for about 2–3 pounds of chowder clams or quahogs if I’m lucky.
You’ll also want some clam juice or clam broth—that’s where a lot of the flavor comes from.
The veggies make this chowder what it is. Here’s what I grab:
- 4–5 medium potatoes, diced
- 2–3 carrots, chopped
- 3 stalks celery, diced
- 1 large onion, chopped
- 1 green pepper, diced
- 3–4 cloves garlic, minced
For the tomato part, I go with one 28-ounce can of crushed or canned tomatoes. That’s what gives the chowder its classic color.
For fat and flavor, I use bacon or salt pork. Bacon’s my go-to—smoky and just the right amount of salty. About 4–6 slices does the trick.
Seasonings are where you can really make it your own:
- 2–3 bay leaves
- 1 teaspoon dried thyme
- Red pepper flakes (however much you like)
- Hot sauce or Tabasco (optional)
- Old Bay seasoning (optional, but I recommend it)
- Salt and pepper
I stick with olive oil for cooking the clams and veggies. Some recipes use butter, but olive oil keeps it lighter.
Fresh herbs? If you’ve got ‘em, use them. Fresh thyme is awesome, and a sprinkle of parsley at the end just looks and tastes right.
Instructions
First, if I’m using canned clams, I drain them and set aside the juice. If I get fresh clams, I steam them and save all that liquid gold.
Next, I heat some olive oil in a big pot over medium. Toss in the diced bacon and let it get crispy—takes about 5 minutes.
Then the onions, celery, and carrots go in. I stir them around for about 5 minutes, just until they start to soften up.
In goes the garlic, just for a minute. The smell at this point is unreal.
Now, I pour in the reserved clam juice, the canned tomatoes with their juice, a bit of chicken broth, and the cubed potatoes. Bay leaves, dried thyme, and oregano go in too.
Give it all a good stir and crank up the heat until it comes to a boil.
Once it’s boiling, I turn the heat down low and let it simmer, lid half on. About 15 minutes usually does it—the potatoes should be fork-tender.
Time to add the clams. I stir them in gently, then let the whole thing simmer for just 5 more minutes. Any longer and the clams can get chewy, which nobody wants.
Season with salt and pepper to taste. I always fish out the bay leaves before serving.
A little fresh parsley on top makes each bowl look—and taste—a bit brighter.
Notes
Leftovers? No problem. Just stash them in an airtight container in the fridge for up to 3 days. The flavors get even better as they hang out together.
Freezing works too. Let the soup cool all the way, then ladle it into freezer containers—leave a little space at the top because it’ll expand.
Fresh or canned clams both work, honestly. If you go fresh, plan on about 2 dozen littleneck clams.
For the potatoes, I always cut them small so they cook evenly. Big chunks just end up hard in the middle and slow everything down.
Bacon really brings the flavor here. I use the bacon fat to cook the veggies—don’t skip that step unless you’re avoiding pork.
If you want a thicker chowder, just simmer it uncovered a bit longer. I like mine on the brothy side, but it’s up to you.
Don’t forget the herbs. Fresh thyme and bay leaves really pull everything together. Just remember to take the bay leaves out before you serve—nobody wants to bite into one of those.
Equipment
- Large heavy-bottomed pot or Dutch oven (6-quart)
- cutting board
- sharp knife
- Wooden spoon or heat-resistant spatula
- Can opener
- Measuring cups and spoons
- Ladle
- Fine mesh strainer (optional)
Ingredients
- 1 tbsp olive oil plus more if needed
- 5 slices bacon diced
- 1 large onion chopped
- 3 stalks celery diced
- 3 medium carrots chopped
- 1 green bell pepper diced
- 4 cloves garlic minced
- 2 cups clam juice or reserved clam broth from canned clams or steaming fresh clams
- 2 cups chicken broth or seafood stock
- 1 can (28 oz) crushed tomatoes with juices
- 5 medium potatoes diced small (about 2 pounds / 900 g)
- 3 bay leaves
- 1 tsp dried thyme
- 1/2 tsp dried oregano optional but recommended
- 1/4 tsp red pepper flakes optional, to taste
- 1 tsp Old Bay seasoning optional
- 1 tsp hot sauce optional, to taste
- 2 1/2 lb fresh chowder clams (quahogs) scrubbed; or substitute 3–4 (6.5 oz) cans chopped clams, drained (reserve juice)
- kosher salt to taste
- black pepper to taste
- 2 tbsp fresh parsley chopped, for serving
Instructions
- Prep the clams: If using canned clams, drain and reserve the clam juice. If using fresh clams, steam until they open; pick out the meat, and strain/reserve the cooking liquid.
- In a large pot over medium heat, warm the olive oil. Add the diced bacon and cook until crisp, about 5 minutes.
- Add the onion, celery, carrots, and green pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.
- Stir in the garlic and cook just until fragrant, about 1 minute.
- Pour in the reserved clam juice/broth and chicken broth, then add the crushed tomatoes, potatoes, bay leaves, thyme, and oregano. Bring to a boil.
- Reduce heat to a gentle simmer (lid slightly ajar) and cook until the potatoes are fork-tender, about 15 minutes.
- Add the clams and simmer gently for 5 minutes (avoid overcooking to keep clams tender).
- Season with salt, black pepper, and (if using) red pepper flakes, Old Bay, and hot sauce. Remove and discard the bay leaves.
- Ladle into bowls and top with chopped parsley. Serve hot.
Notes
Nutrition
Tasting Notes
Right off the bat, the bright tomato base jumps out at me. It’s got a tangy, slightly acidic kick that makes me want another spoonful.
The broth’s on the lighter side—not thick or creamy—but still manages to be really satisfying.
The clams are tender and briny, giving that classic seafood taste I’m after. They seem fresh, with a little sweetness, and thankfully, not rubbery.
Every bite has those veggies front and center. The celery gives a gentle crunch and the carrots sneak in a bit of sweetness.
Potatoes are soft and kind of make the whole thing more filling.
Herbs come through in a big way. I notice oregano and thyme especially, and they almost make the chowder feel a bit Italian to me.
There’s a little heat from the black pepper that hangs around after each bite.
Tomatoes add a savory, slightly sweet flavor that really pulls everything together. Sometimes I get a richer taste from the tomato paste.
A sprinkle of fresh parsley on top? It adds this bright, green pop that wakes up the bowl.
The texture’s chunky—definitely not pureed—with bits of veggies and clam in every spoonful.
The flavor is bold and filling without being too much. Honestly, it’s best hot, and if you let it sit in the fridge overnight, the flavors get even better.
