Manhattan Clam Chowder Recipe (Ready In Under An Hour!)

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Growing up in a coastal town, I always thought clam chowder could only be creamy and white. That all changed during a winter visit to New York City when I stumbled into a small diner near the harbor and ordered what I thought would be the same old soup.

When the server placed a bowl of bright red, tomato-based Manhattan Clam Chowder in front of me, I was confused. But one spoonful changed everything. The tangy tomato broth, tender clams, and perfectly chunked vegetables created a symphony of flavors I’d never experienced before.

I became obsessed with recreating that exact taste at home. After countless attempts and a few kitchen disasters (including one time I added way too much thyme and nearly ruined dinner), I’ve perfected this Manhattan Clam Chowder recipe that rivals any restaurant version. The secret is using fresh clam juice and not rushing the vegetable sauté, letting each ingredient develop its full flavor before adding the next.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	6 servings
Difficulty Level	Easy

This hearty soup pairs wonderfully with my New England Clam Chowder Recipe if you want to do a fun comparison tasting.

Table of Contents

Why You’ll Love This Manhattan Clam Chowder Recipe

This soup has become my go-to for chilly evenings and weekend gatherings. It’s lighter than its creamy cousin but just as satisfying, with a bright acidity that cuts through the richness of the clams.

The recipe is surprisingly forgiving for beginners. Unlike cream-based soups that can curdle if you’re not careful, this tomato base is incredibly stable.

Here’s what makes this recipe special:

Bold, vibrant flavor: The tomato base creates a tangy, savory broth that highlights the sweet clams rather than masking them
Lighter yet satisfying: You can enjoy a generous bowl without feeling weighed down, perfect for a comforting lunch or dinner
Budget-friendly: Uses affordable canned clams and pantry staples while still tasting restaurant-quality
Quick weeknight meal: Ready in under an hour from start to finish, with minimal hands-on time
Freezer-friendly: Makes excellent leftovers and freezes beautifully for up to 3 months
Customizable heat level: Easy to adjust the spice by adding red pepper flakes or hot sauce to your preference

You might also enjoy: Oyster Stew Recipe

Ingredients

This recipe uses simple ingredients you can find at any grocery store, though I always recommend fresh clam juice if you can get your hands on it. The difference in flavor is remarkable.

For the Soup Base:

4 slices thick-cut bacon, chopped into 1/2-inch pieces
2 tablespoons unsalted butter
1 large yellow onion, diced (about 1 1/2 cups or 225g)
2 medium celery stalks, diced (about 1 cup or 150g)
1 large green bell pepper, seeded and diced (about 1 cup or 150g)
4 cloves garlic, minced
3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 3 cups or 450g)
1 (28-ounce or 794g) can crushed tomatoes
2 cups (480ml) clam juice
1 cup (240ml) water
2 (6.5-ounce or 184g) cans chopped clams, drained (reserve the liquid)
2 teaspoons fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
1 bay leaf
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for heat)
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Oyster crackers, for serving

Read Also: Seafood Stew Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe come together smoothly. I learned this the hard way when I tried making chowder in a shallow skillet and ended up with a kitchen full of tomato splatter.

Essential equipment:

Large Dutch oven or heavy-bottomed soup pot (at least 5-quart capacity)
Sharp chef’s knife
Cutting board
Wooden spoon or heat-resistant spatula
Ladle
Measuring cups and spoons
Can opener
Vegetable peeler (for potatoes)
Fine mesh strainer (optional, for straining clam liquid)

For serving, my ceramic soup bowls with handles keep the chowder hot longer and make a beautiful presentation.

Recommended Products for This Recipe

After years of making this Manhattan Clam Chowder, I’ve found a few products that truly make a difference in the final result.

1. Bar Harbor Clam Juice

This is hands down the best bottled clam juice you can buy. It has a clean, briny flavor that doesn’t taste tinny or artificial like some brands. I always keep several bottles in my pantry because it transforms not just chowder, but also risottos and seafood pasta dishes.

Get it on Amazon

2. Le Creuset Enameled Dutch Oven

This 6.75-quart Dutch oven distributes heat so evenly that your vegetables caramelize perfectly without burning. The heavy lid traps moisture and flavors beautifully. Yes, it’s an investment, but I’ve been using mine for over a decade and it still looks brand new.

Get it on Amazon

3. San Marzano Crushed Tomatoes

Using quality San Marzano tomatoes elevates this soup from good to incredible. They’re naturally sweeter and less acidic than regular canned tomatoes, creating a more balanced broth. The DOP certification ensures you’re getting authentic Italian tomatoes.

Get it on Amazon

4. Maine Lobster Now Chopped Sea Clams

When I want to make this chowder extra special, I splurge on premium chopped clams. They’re meatier and more flavorful than standard canned clams. The difference is especially noticeable if you’re serving this to guests.

Get it on Amazon

Another favorite: Tomato Sauce Recipe

Step-by-Step Instructions: How to Make Manhattan Clam Chowder

Follow these detailed steps for perfect Manhattan Clam Chowder every time. I’ve learned that patience during the sautéing stage really pays off in the final flavor.

1. Prepare Your Ingredients

Dice the bacon into 1/2-inch pieces using a sharp knife on a clean cutting board
Peel and dice the onion into small, uniform 1/4-inch pieces to ensure even cooking
Dice the celery and green bell pepper into similar-sized pieces as the onion
Mince the garlic finely (I prefer a knife over a garlic press for better texture)
Peel the potatoes using a vegetable peeler and cut them into 1/2-inch cubes, keeping them in cold water to prevent browning
Drain the canned clams in a fine mesh strainer over a bowl, reserving all the liquid
Chop the fresh parsley and thyme if using fresh herbs
Measure out all remaining ingredients so they’re ready when needed

2. Cook the Bacon

Place your Dutch oven or large soup pot over medium heat and let it warm for about 1 minute
Add the chopped bacon pieces in a single layer across the bottom of the pot
Cook the bacon for 6 to 8 minutes, stirring occasionally with a wooden spoon, until it’s crispy and has rendered most of its fat
The bacon should be golden brown and crispy but not burnt
Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain
Leave about 2 tablespoons of bacon fat in the pot (if there’s more than this, pour off the excess; if there’s less, add a tablespoon of butter to make up the difference)

3. Sauté the Aromatic Vegetables

Add the 2 tablespoons of butter to the bacon fat in the pot and let it melt completely over medium heat
Add the diced onions to the pot and stir to coat them in the fat
Cook the onions for 4 to 5 minutes, stirring frequently, until they become translucent and start to soften
Add the diced celery and green bell pepper to the pot
Continue cooking for another 5 to 6 minutes, stirring every minute or so, until the vegetables are softened but still have a slight crunch
The onions should be completely tender and the celery should have lost its raw bite
Add the minced garlic and stir constantly for 30 to 45 seconds until fragrant (be careful not to let it burn)

4. Add the Potatoes and Seasonings

Drain the potato cubes from their water bath and pat them dry with a clean kitchen towel
Add the potato cubes to the pot and stir them into the vegetable mixture
Sprinkle in the smoked paprika, dried oregano, thyme, and cayenne pepper (if using)
Add the bay leaf to the pot
Stir everything together thoroughly for about 1 minute to toast the spices and coat the potatoes
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper (you’ll adjust this later)

5. Build the Tomato Broth

Pour the crushed tomatoes directly into the pot, using a spatula to scrape out every bit from the can
Add the clam juice, the reserved liquid from the canned clams, and the water
Stir in the Worcestershire sauce
Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally to prevent anything from sticking to the bottom
Once boiling, reduce the heat to low to maintain a gentle simmer
Cover the pot with the lid slightly ajar (this allows some steam to escape while keeping most of the heat in)
Simmer for 15 to 20 minutes, stirring every 5 minutes, until the potatoes are fork-tender but not falling apart

6. Add the Clams and Finish

Add the drained chopped clams to the pot
Stir in the reserved crispy bacon pieces (save a small handful for garnish if desired)
Continue simmering uncovered for 5 more minutes to allow the clams to heat through and the flavors to meld
Do not overcook at this stage or the clams will become rubbery
Taste the chowder and adjust the seasoning with additional salt and black pepper as needed
Remove and discard the bay leaf
Turn off the heat and let the chowder rest for 5 minutes before serving (this allows the flavors to settle)

7. Serve and Garnish

Ladle the hot chowder into warmed soup bowls, making sure each serving gets a good mix of clams, vegetables, and broth
Garnish each bowl with a sprinkle of fresh chopped parsley
Add a few pieces of the reserved crispy bacon on top if desired
Serve immediately with oyster crackers on the side
For extra richness, you can drizzle a small amount of good quality olive oil over each bowl

I learned from making my Taco Soup Recipe that proper layering of flavors makes all the difference in soups.

Tips for The Best Manhattan Clam Chowder

After making this soup dozens of times, I’ve picked up some tricks that guarantee perfect results every time.

Don’t skip the bacon: The rendered bacon fat adds incredible depth of flavor to the soup base. Vegetarians can substitute with 3 tablespoons of olive oil, but you’ll miss some of that smoky richness.
Use quality clam juice: Cheap clam juice can taste metallic and ruin your chowder. Bar Harbor and Snow’s are my preferred brands.
Cut vegetables uniformly: Same-sized pieces ensure everything cooks evenly. I learned this lesson when I had crunchy celery mixed with mushy potatoes.
Don’t overcook the clams: Add them at the very end and simmer just until heated through. Overcooked clams become tough and rubbery.
Let it rest before serving: Allowing the chowder to sit for 5 minutes off the heat helps the flavors meld together beautifully.
Taste and adjust seasoning: The saltiness of clam juice and bacon varies by brand, so always taste before serving and adjust the salt accordingly.
Use starchy potatoes: Yukon Gold or russet potatoes work best because they release some starch into the broth, naturally thickening it.
Scrape the pot bottom: When building the broth, use a wooden spoon to scrape up any browned bits from the bottom. This adds tons of flavor.
Fresh herbs make a difference: While dried thyme works fine, fresh thyme and parsley at the end brighten up the entire soup.
Control the consistency: If your chowder is too thick, add more clam juice or water. If it’s too thin, mash a few potato pieces against the pot side to release more starch.

Read Also: Zuppa Toscana Recipe

What to Serve with Manhattan Clam Chowder

This soup is hearty enough to be a meal on its own, but pairing it with the right sides makes it even more satisfying.

The tomato-based broth pairs beautifully with crusty bread or simple salads. Here are my favorite accompaniments:

Crusty sourdough bread: Perfect for soaking up every last drop of the flavorful broth
Homemade Biscuit: Warm, buttery biscuits add a comforting Southern touch
Coleslaw: The crisp, cool slaw provides a refreshing contrast to the hot soup
Onion Rings: Crispy onion rings make this feel like a seaside restaurant meal
Simple green salad: Dress mixed greens with lemon vinaigrette to cut through the richness
Dinner Rolls: Soft, pillowy rolls are always a crowd-pleaser
Garlic bread: Toast thick slices rubbed with garlic butter until golden
Avocado Toast: For a more modern, lighter pairing
Oyster crackers: The traditional accompaniment that adds a satisfying crunch
Cornbread: Slightly sweet cornbread complements the savory, acidic soup beautifully

Variations of Manhattan Clam Chowder

One of the best things about this recipe is how adaptable it is. I’ve played around with dozens of variations over the years.

Spicy Manhattan Chowder: Double the cayenne pepper and add 1 diced jalapeño with the vegetables. Finish with a dash of hot sauce for extra kick.
Manhattan Seafood Chowder: Add 8 ounces of diced white fish, 6 ounces of shrimp, and 4 ounces of scallops in the last 5 minutes of cooking for a luxurious mixed seafood version.
Smoky Manhattan Chowder: Replace regular paprika with 2 teaspoons of smoked paprika and add 1/2 teaspoon of liquid smoke for a campfire-like flavor.
Italian-Style Manhattan Chowder: Add 1 teaspoon of Italian seasoning, 2 tablespoons of tomato paste, and finish with fresh basil instead of parsley.
Manhattan Corn Chowder: Stir in 1 1/2 cups of fresh or frozen corn kernels when you add the clams for added sweetness and texture.
Creamy Manhattan Hybrid: Add 1/2 cup of heavy cream in the last 5 minutes for a pink chowder that bridges Manhattan and New England styles.
Vegetarian Manhattan Style: Replace clams with 1 pound of diced portobello mushrooms and use vegetable broth instead of clam juice. Add nori flakes for an oceanic flavor.
Manhattan Clam and Chorizo: Substitute the bacon with 8 ounces of diced Spanish chorizo for a spicy, Spanish-inspired twist.
Garden Fresh Manhattan: Add 1 cup of diced zucchini and 1/2 cup of fresh green beans in the last 10 minutes for extra vegetables.
White Wine Manhattan Chowder: Add 1/2 cup of dry white wine after sautéing the garlic and let it reduce before adding the tomatoes.

Another favorite: Pasta Fagioli Recipe

Storage and Reheating

This chowder is one of those magical soups that tastes even better the next day as the flavors continue to develop.

Proper storage is key to maintaining the best texture and flavor.

Refrigerator storage: Let the chowder cool to room temperature first (within 2 hours of cooking). Transfer to an airtight container and refrigerate for up to 4 days. The potatoes may absorb some liquid, so you might need to add a splash of clam juice or water when reheating.
Freezer storage: Cool completely and transfer to freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. The potatoes may become slightly grainy after freezing, but the flavor remains excellent.
Reheating on stovetop: Transfer chilled chowder to a pot and heat over medium-low heat, stirring occasionally, for 8 to 10 minutes until heated through. Add a bit of water or broth if it’s too thick.
Reheating in microwave: Place individual portions in microwave-safe bowls and heat on 50% power in 2-minute intervals, stirring between intervals, until hot throughout.
Avoid rapid reheating: Never boil the chowder when reheating as this can make the clams rubbery. Gentle, slow reheating preserves the best texture.
Refresh the flavors: When reheating, add a squeeze of lemon juice and fresh parsley to brighten up the flavors.

You might also enjoy: Chicken Gnocchi Soup Recipe

Nutritional Facts

Per serving (based on 6 servings):

Calories: 285
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 45mg
Sodium: 890mg
Total Carbohydrates: 28g
Dietary Fiber: 4g
Sugars: 7g
Protein: 17g
Vitamin A: 18% DV
Vitamin C: 65% DV
Calcium: 10% DV
Iron: 85% DV

Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.

Health Benefits of Key Ingredients

Beyond being delicious, Manhattan Clam Chowder packs some impressive nutritional benefits that make me feel good about serving it regularly.

Clams are nutritional powerhouses that often get overlooked.

Clams: Extremely high in vitamin B12 (one serving provides over 1,000% of your daily needs), iron, selenium, and protein. They support healthy red blood cell formation and boost energy levels.
Tomatoes: Rich in lycopene, a powerful antioxidant linked to heart health and cancer prevention. The lycopene becomes more bioavailable when tomatoes are cooked, making this soup an excellent source.
Potatoes: Provide resistant starch, vitamin C, potassium, and vitamin B6. They support digestive health and help regulate blood pressure.
Celery: Contains antioxidants and anti-inflammatory compounds. It’s also a good source of vitamin K, which supports bone health.
Bell peppers: Loaded with vitamin C (more than oranges), vitamin A, and antioxidants that support immune function and eye health.
Garlic: Contains allicin, a compound with antibacterial and antiviral properties. Regular garlic consumption may help lower blood pressure and cholesterol levels.
Onions: Rich in quercetin, an anti-inflammatory antioxidant. They also contain prebiotics that support gut health.

Read Also: Italian Wedding Soup Recipe

FAQs About Manhattan Clam Chowder

1. What’s the difference between Manhattan and New England clam chowder?

The main difference is the base. Manhattan clam chowder has a tomato-based broth that’s clear and bright red, while New England clam chowder uses a cream base that’s thick and white.

Manhattan style also typically includes more vegetables like bell peppers and often has a tangier, lighter taste compared to the rich, creamy New England version.

2. Can I use fresh clams instead of canned?

Absolutely! Use about 3 pounds of fresh littleneck or cherrystone clams. Scrub them well and steam in 2 cups of water until they open (about 8 to 10 minutes).

Remove the meat from the shells, chop it, and use the strained steaming liquid as your clam juice. Fresh clams will make your chowder taste even more special.

3. Why did my clams turn rubbery?

Overcooking is the culprit. Clams should only be heated through, which takes about 5 minutes in the hot broth.

Adding them at the very end and avoiding a rolling boil will keep them tender. If using fresh clams, cook them just until the shells open and no longer.

4. Can I make this chowder in a slow cooker?

Yes! Cook the bacon in a skillet first, then sauté the vegetables in the bacon fat. Transfer everything to your slow cooker with the broth ingredients and potatoes.

Cook on low for 6 to 7 hours or high for 3 to 4 hours. Add the clams only in the last 15 minutes to prevent them from getting tough.

5. How can I thicken my Manhattan clam chowder?

Manhattan chowder is traditionally on the thinner side, but if you prefer it thicker, mash some of the cooked potatoes against the side of the pot to release their starch. You can also puree 1 cup of the soup and stir it back in.

Alternatively, make a slurry with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water and stir it in during the last 5 minutes of cooking.

Another favorite: Potato Leek Soup Recipe

Final Thoughts

There’s something deeply satisfying about a bowl of Manhattan Clam Chowder that transports you straight to the coast, even if you’re nowhere near the ocean. The bright tomato broth, tender clams, and hearty vegetables create a soup that’s both comforting and refreshing.

This recipe has become one of my family’s most requested meals, especially during the colder months. I love that it comes together quickly on busy weeknights but tastes sophisticated enough to serve to guests.

Give this Manhattan Clam Chowder a try and experience why so many people are passionate about this tomato-based version. I’d love to hear how yours turns out, so drop a comment below and let me know what you think!

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