This Manhattan clam chowder recipe is a hearty tomato-based soup made with tender clams, bacon, potatoes, and vegetables. Using canned clams makes it incredibly easy, while bacon and a simple roux create a rich, flavorful broth that isn’t watery.
When I say I’m obsessed with this recipe for Manhattan Clam Chowder, I really mean it. This tomato-based beauty is better than any I’ve ever had at a restaurant, and even my husband, who is a devoted lover of New England Clam Chowder, totally loves it. I can’t wait for you to try this amazing hearty soup recipe.
I looked at many Manhattan clam chowder recipes. After reading this one, I decided this was the one. SO HAPPY I did. It is not only easy, it is positively delicious! Thank you for the recipe.
Why This Recipe Works
- Easy canned clams: They eliminate the work of cleaning and cooking fresh clams while still giving the soup plenty of clam flavor.
- A rich, flavorful broth: Bacon grease and flour create a light roux that gives the tomato broth more body without adding cream.
- Clams stay tender: Because canned clams are already cooked, they are added at the very end so they don’t become tough and rubbery.
- One-pot recipe: The bacon, vegetables, broth, potatoes, and clams all come together in the same pot.
Manhattan Clam Chowder Ingredients
- Bacon: Adds a savory base to the chowder. The vegetables cook in the bacon grease and it is used to make a roux to thicken the soup.
- Clams: Canned clams are great for soup because they are convenient to keep on hand and don’t need to be cooked, just drained and added right to the recipe. They are also less expensive than fresh clams.
- Clam juice: While you will use the juice that the clams are packed in, you will need additional clam juice to make up the body of this soup. If you can’t find clam juice, you can swap chicken broth or vegetable broth.
- Celery, carrots, and onions: Add flavor, texture, and color to the hearty soup. Try to dice them into small, even-sized pieces.
- Potatoes: Diced Yukon potatoes make the soup hearty and filling.
- Flour: Combines with the bacon grease to create a roux, which thickens the soup and gives it a smooth consistency.
- Tomato paste and diced tomatoes: Give the chowder its signature tangy tomato flavor that distinguishes it from its creamy New England Chowder cousin.
- Seasonings: Bay leaves, thyme, parsley, salt, and pepper round out the flavor of the soup.
How to Make Manhattan Clam Chowder
- In a large stew pot, cook the bacon over medium heat until crisp. One of the best parts of this recipe is that it all comes together in the same pot!
- Add the diced celery, carrots, onions, and garlic to the pan with the cooked bacon and bacon grease. Sauté until they are soft, about five minutes.
- Stir in the tomato paste and then the flour so it coats everything.
- Slowly pour in the clam juice, scraping up the browned bits on the bottom as you add it. Add the potatoes, tomatoes, bay leaves, salt, thyme, and parsley. Bring the soup to a boil, then reduce to a simmer until the potatoes are soft.
- Stir in the drained clams and allow to heat through. Enjoy!
Using Canned Clams
One of the things that keeps this recipe so easy is using canned clams. They are already cooked, and you don’t spend any time scrubbing shells, soaking them, or shucking them. Reserving the juice from the canned clams gives a great base to the broth. Adding them just at the end of the cooking allows them to heat through without over-cooking and turning rubbery.
Adding Flour to Manhattan Clam Chowder
Traditional Manhattan clam chowder tends to have a thinner tomato broth. I prefer a broth with a little more body, so I use the rendered bacon grease and flour to make a light roux. It doesn’t make the soup creamy like New England clam chowder; it simply keeps the broth from feeling thin or watery.
Manhattan vs. New England Clam Chowder
Manhattan clam chowder has a tomato and clam-juice base, while New England clam chowder uses cream or milk, making them easy to distinguish by their red vs. white broth. Both typically contain clams and potatoes, but Manhattan chowder usually includes more vegetables such as carrots. My Manhattan version uses a small amount of flour to give the tomato broth a little more body while still keeping its classic tomato flavor.
Storing, Freezing, & Reheating Leftovers
Store any leftover clam chowder in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or on the stovetop until heated through, over low heat, stirring often.
This soup can also be frozen for up to three months. Allow it to thaw in the refrigerator overnight, then reheat it over low heat on the stovetop. Keep in mind that the potatoes may have a slightly different texture after freezing.
What to Serve With Manhattan Clam Chowder
I love to top my bowl of Manhattan clam chowder with some oyster crackers and a sprinkle of parsley.
If you make this Manhattan Clam Chowder recipe or any of my other recipes, I’d love to hear what you think! Leave a comment and let me know how you enjoyed it.
Manhattan Clam Chowder
Ingredients
- 4 slices thick cut bacon diced into small pieces
- 3 cups clam juice 24 ounces (709.8 ml)
- 1 1/2 cups chopped clams about four 6.5 ounce cans, liquid reserved (736 grams)
- 3 stalks celery diced
- 2 carrots diced
- 1 small yellow onion diced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1/3 cup all purpose flour
- 1 1/2 pounds Yukon potatoes diced into 1/2 inch pieces (680.4 grams)
- 15 ounces diced tomatoes drained
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
Instructions
- In a large stew pot, cook the bacon over medium heat until crisp, stirring often.4 slices thick cut bacon
- While the bacon is cooking, drain the clam juice from the canned clams into a measuring cup. You will need approximately 3 cups more of clam juice to get a total of 4 1/2 cups of clam juice.3 cups clam juice, 1 1/2 cups chopped clams
- Add the diced celery, carrots, onions, and garlic. Sauté until they are soft, about 5 to 7 minutes. Add in the tomato paste. Stir in the flour so it coats everything.3 stalks celery, 2 carrots, 1 small yellow onion, 2 garlic cloves, 2 tablespoons tomato paste, 1/3 cup all purpose flour
- Slowly pour in the clam juice, scraping up the browned bits on the bottom as you add it. Add the potatoes, tomatoes, bay leaves, salt, thyme, and parsley. Increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). Then reduce to a simmer (the lowest you can go heat-wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft.1 1/2 pounds Yukon potatoes, 15 ounces diced tomatoes, 2 bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, 1/4 teaspoon black pepper
- Stir in the drained clams. Taste the soup and add more salt and pepper to taste.
ROBERT says
I will be trying this recipe and would like to know how it keeps in the refrigerator and when frozen. Keep up the tasty work. Thanks
There is a note within the body of the post. This soup lasts in the refrigerator for 3 days. It can be frozen, but you will want to thaw it in the refrigerator overnight. Reheat over low heat.
Sharon says
Easy to make. May take a little longer the first time. Easy to follow directions with no ingredients you may not have. Will make it again!
Many thanks for this recipe! It’s delicious. 😋
I’m so glad you loved this one as much as I do!
Sheryl says
I looked at many manhattan clam chowder recipes. After reading this one, I decided this was the one. SO HAPPY I did. It is not only easy, it is positively delicious! Thank you for the recipe.
I’m so happy you enjoyed this one as much as I do, Sheryl.
Jennifer says
I just made this for the second time! Big hit with the family and so easy to make although I don’t see when to add clams so I sautéed them with the bacon. Thank you for sharing!!
Hi Jennifer! I’m so sorry about that, and thank you so much for bringing this to my attention. They actually go in at the very end of the recipe so they have time to just heat through.
Annette Wing says
Can you make Manhattan Clam Chowder of New England Clam Chowder without bacon? My husband cannot eat pork for religious reason.
Yes! Skip the bacon and go right to cooking the vegetables. You will want to use about 3 tablespoons of butter to soften the vegetables and then make the roux.