I’m obsessed with this Manhattan Clam Chowder. It has the perfect rich flavor, but it is so easy to make.
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.
Manhattan Clam Chowder Ingredients
Part of what makes this the best clam chowder recipe is how simple yet flavorful the ingredients are. For the full list of ingredients needed for this red clam chowder recipe, along with their measurements, scroll to the recipe card at the bottom of the post.
- 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 heart 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
Step 1: Cook the Bacon
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!
Step 2: Sauté the Vegetables
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.
Step 3: Add the Tomato Paste
Stir in the tomato paste and then the flour so it coats everything.
Step 4: Add the Broth
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, parsley, and bay leaves. Bring the soup to a boil, then reduce to a simmer until the potatoes are soft.
Step 5: Add the Clams
Stir in the drained clams and allow to heat through. Enjoy!
Storing and 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.
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, parsley, and bay leaves. 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
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!