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Easy & Best Manhattan Clam Chowder Recipe

Manhattan Clam Chowder is a flavorful and hearty soup that is a perfect alternative to the traditional creamy New England-style clam chowder. Unlike its creamy counterpart, Manhattan Clam Chowder features a tomato-based broth, packed with tender clams, vegetables, and a savory blend of seasonings. This comforting dish is light yet satisfying, with the richness of the broth balanced by the bright acidity of tomatoes.

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Knife and cutting board
  • Can opener
  • Measuring spoons and cups

Ingredients

  • 1 tablespoon olive oil
  • 4 slices bacon chopped
  • 1 medium onion diced
  • 2 celery stalks diced
  • 2 medium carrots diced
  • 2 garlic cloves minced
  • 1 14.5 oz can diced tomatoes
  • 2 cups clam juice or vegetable broth
  • 2 cups water
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups fresh or canned clams drained and chopped
  • 1/2 cup fresh parsley chopped
  • 1 tablespoon lemon juice optional, for brightness

Instructions

  • Cook the Bacon
  • Heat olive oil in a large pot over medium heat. Add the chopped bacon and cook for about 4-5 minutes, until crispy and browned. Remove the bacon and set aside, leaving a little bit of the rendered bacon fat in the pot.
  • Sauté the Vegetables
  • In the same pot, add the diced onion, celery, and carrots. Cook for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute, until fragrant.
  • Add the Broth and Tomatoes
  • Stir in the diced tomatoes, clam juice, and water. Add the bay leaves, dried thyme, and season with salt and pepper. Bring the soup to a simmer, then reduce the heat and let it cook for 20-25 minutes, until the vegetables are tender and the flavors have melded together.
  • Add the Clams and Bacon
  • Stir in the chopped clams and cooked bacon. Let the soup simmer for an additional 5 minutes to heat the clams through and allow the flavors to combine.
  • Finish and Serve
  • Remove the bay leaves from the soup. Taste and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice for added brightness. Stir in fresh parsley just before serving.
  • Ladle the chowder into bowls and serve with crusty bread or crackers on the side.