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This easy Manhattan Clam Chowder recipe is delicious proof that not all chowders are creamy. A light tomato base allows the clam flavor to shine.
When you think “clam chowder,” your brain might jump to New England Clam Chowder; a thick, cream-colored chowder. Also known as Boston clam chowder, it starts with milk and/or heavy cream, and often features onions, celery, and potatoes.
But there’s another noteworthy clam chowder: Manhattan. Brothy, herb-infused Manhattan Clam Chowder is lighter and often cream-free.
My Manhattan Clam Chowder veers more toward to New York style, but still calls for a splash of heavy cream for just enough richness. And it’s really tasty.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Bacon: For a vegetarian substitute, replace the bacon with 1 tablespoon of vegetable oil and start at step 2.
- Clam juice: This infuses additional clam flavor and keeps the chowder from being too bland.
- Potatoes: A semi-waxy, buttery variety like Yukon golds hold their shape well in this chowder, as do baby red potatoes.
- Canned clams: My instructions call for draining these before adding to the chowder base. If you prefer your chowder to have stronger clam flavor, reserve the juice from drained clams and add a splash, or your desired amount to taste, in step 4. Or if you like it extra clammy, simply use 2 cans (plus juice, if you like).
Step-by-step instructions
- Line a plate with paper towels and set aside. In a large Dutch oven over medium-high heat, cook the bacon for about 7 to 8 minutes until crispy, flipping over halfway. Remove bacon from pan and set aside.
- To the bacon fat, add the onions, celery, and carrots, cook until vegetables are softened, about 5 mins. Add garlic and cook until fragrant, about 1 minute, stirring often.
- To the vegetable mixture, add clam juice, diced tomatoes, tomato paste, and potatoes. Season with red pepper flakes, salt and pepper (like 1 teaspoon salt and ½ teaspoon pepper). Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are tender, about 15 to 20 minutes.
- Chop bacon, if using, and add to pot along with clams, and heavy cream and continue to simmer uncovered, about 10 minutes.
- Serve individual bowls and garnish with parsley and oyster crackers.
Recipe tips and variations
- Yield: This recipe makes eight 1-cup servings, ideal for a round of family dinners plus some leftovers (for those who are lucky enough to savor a second round!).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cool the chowder in the refrigerator, then pour into freezer-safe storage containers or heavy-duty zip-top freezer bags and freeze for up to 4 months. Thaw overnight in the refrigerator, then reheat on the stove or in the microwave.
- Get creative with your chowder: Add diced sweet potatoes with the potatoes. For even more herby flavor, stir in a bay leaf or some fresh thyme. And if the red pepper flakes don’t add quite enough kick, shake in a few drops of hot sauce.
- Take your bowl over the top: Fresh parsley and oyster crackers are traditional toppings. You could also toss on some extra crumbled crispy bacon, sliced scallions, or fresh herbs such as basil or tarragon. If you don’t feel like oyster crackers, a handful of croutons or a few pieces of toasted crostini are always welcome, too!
Homemade Clam Chowder
You don’t have to live on a coast to have best New England Clam Chowder in the world. This authentic, stick-to-your-ribs recipe has all the right stuff: bacon, potatoes, cream, and (of course) lots of chopped clams.
View Recipe
Make this chowder a meal
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Manhattan Clam Chowder
Think all chowder recipes are creamy? This easy Manhattan Clam Chowder recipe is delicious proof otherwise. A light tomato base allows the clam flavor to shine.
Ingredients
- 6 strips bacon diced, optional (see note 1)
- 1 large onion peeled and diced
- 1 large carrot peeled and diced
- 1 celery rib diced
- 2 garlic cloves minced
- 1 (8-ounce) jar clam juice (see note 2)
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 1 cup potatoes such as Yukon Gold, peeled and cubed (see note 3)
- 1/4 teaspoon red chili flakes optional
- Salt and freshly ground black pepper to taste
- 1 (10-ounce) can clams drained (see note 4)
- 1/3 cup heavy cream
- fresh parsley minced, for garnish
- oyster crackers for garnish
Instructions
- Line a plate with paper towels and set aside. In a large Dutch oven over medium-high heat, cook the bacon for about 7-8 minutes until crispy, flipping over halfway. Remove bacon from pan and set aside.
- To the bacon fat, add the onions, carrots, and celery. Cook until vegetables are softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute, stirring often.
- To the vegetable mixture, add clam juice, diced tomatoes, tomato paste, and potatoes. Season with red pepper flakes, salt and pepper (like 1 teaspoon salt and ½ teaspoon pepper). Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are tender, about 15-20 minutes.
- Add bacon, if using, and add to pot along with clams, and heavy cream, and continue to simmer uncovered, about 10 minutes. Serve individual bowls and garnish with parsley and oyster crackers.
Recipe Video
Notes
- Bacon: For a vegetarian substitute, replace the bacon with 1 tablespoon of vegetable oil and start at step 2.
- Clam juice: This infuses additional clam flavor and keeps the chowder from being too bland.
- Potatoes: A semi-waxy, buttery variety like Yukon golds hold their shape well in this chowder, as do baby red potatoes.
- Canned clams: My instructions call for draining these before adding to the chowder base. If you prefer your chowder to have stronger clam flavor, reserve the juice from drained clams and add a splash, or your desired amount to taste, in step 4. Or if you like it extra clammy, simply use 2 cans (plus juice, if you like).
- Yield: This recipe makes eight 1-cup servings, ideal for a round of family dinners plus some leftovers (for those who are lucky enough to savor a second round!).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cool the chowder in the refrigerator, then pour into freezer-safe storage containers or heavy-duty zip-top freezer bags and freeze for up to 4 months. Thaw overnight in the refrigerator, then reheat on the stove or in the microwave.
- Get creative with your chowder: Add diced sweet potatoes with the potatoes. For even more herby flavor, stir in a bay leaf or some fresh thyme. And if the red pepper flakes don’t add quite enough kick, shake in a few drops of hot sauce.
- Take your bowl over the top: Fresh parsley and oyster crackers are traditional toppings. You could also toss on some extra crumbled crispy bacon, sliced scallions, or fresh herbs such as basil or tarragon. If you don’t feel like oyster crackers, a handful of croutons or a few pieces of toasted crostini are always welcome, too!
Nutrition
Serving: 1 cupCalories: 97kcalCarbohydrates: 8gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 134mgPotassium: 231mgFiber: 1gSugar: 2gVitamin A: 1704IUVitamin C: 8mgCalcium: 20mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
20 minutes prep time is only to cook bacon.
This was an “all day in the kitchen event.”
Not sure if it’s tomato pasteor tomato sauce?
Both are listed.
I’ve been tasting it all day.
My husband is a huge fan of Manhattan Clam Chowder….
We are having it for dinner…STAY TUNED
I need a nap!
Hi Myra, thanks for taking the time to write, I hope you both loved the chowder! The bacon’s cooking time is included in the total 40 minutes cook time. Sorry for the confusion! Also, the recipe calls for 1 (28-ounce) can diced tomatoes and 1 tablespoon tomato paste. I double checked the post to make sure it called for paste and not sauce. I’m sorry again for the confusion. Take care and thanks for writing. – Meggan
It is a great recipe. I followed it to the tee.
I’m glad you enjoyed it, Linda! Take care! – Meggan
Not sure how it got 5 stars. No liquid .the potatoes never cooked and you could not taste the clams
Hi Carla, sorry the chowder didn’t come out right. Seems like maybe an ingredient was missed. Sorry again. – Meggan
I have mussels, so going to try this with mussels instead of class tomorrow. I’ll let you know how it turns out.
Please do! I hope it turns out well! – Meggan
For an old guy it turned out pretty awesome
followed recipe to a tee, worked fantastic
thank you
You’re welcome, Dave! So glad you loved it! – Meggan
You give the ingredients but you didn’t give the measurements for the ingredients.
Hi Lisa, thank you for your comment and sorry for the confusion. The ingredient amounts are listed in the recipe card in the post. It can be accessed by clicking the large โJump to Recipeโ button on the right of the post towards the top of the page, or by scrolling down to right above where you were able to write a comment. Here is a quick link to the recipe card that is in the post, so you can access it directly without scrolling or clicking to jump in the post: https://www.culinaryhill.com/manhattan-clam-chowder/#wprm-recipe-container-91884. Please write back and let me know how you liked this soup! Take care! – Meggan
Hi Meggan,
Super recipe! We went with 3 – 6.5 oz. cans of Snow’s wild caught chopped clams. Used all the juice from the canned clams and added it in step 3 along with an extra 1/2 tablespoon of tomato paste. Added a bay leaf and some thyme.
YUM!
Thanks for the inspiration!
Hi Sherman, I’m so glad you loved it! You’re welcome! Thank you for taking the time to write. Take care! – Meggan
I followed this recipe exactly, but, I did omit the heavy cream. Also, after the bacon was done frying, I added onions to sautรฉ until translucent and then did a roux because I added 3 tablespoons of flour at this step. I’m sorry for the changes, but I found that from another site.
That sounds great Tammy, thanks for sharing! – Meggan
You basically did a totally different recipe,,,,,smh
Hi! Can I use fresh clams?
Hi Rosana, I haven’t but I don’t see why not! Hope you enjoy. – Meggan