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–+ servings

Manhattan Clam Chowder

A classic tomato-based clam chowder loaded with bacon, tender clams, potatoes, and vegetables in a bright, savory broth.
Amanda
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6 servings

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

Refrigerate leftovers in an airtight container for up to 3 days. To freeze, cool completely and store in freezer-safe containers (leave headspace) for up to 2 months. If you prefer a thicker chowder, simmer uncovered a few extra minutes.

Nutrition

Calories: 250kcal | Protein: 18g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 900mg