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Home » Soup » Manhattan Clam Chowder

January 29, 2020 By Sara 18 Comments

Manhattan Clam Chowder

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This Manhattan clam chowder is clams simmered with bacon, vegetables and potatoes in a savory tomato broth. A hearty soup that’s easy to make and perfect when served as an appetizer or main course option.

When I’m looking to serve a pot of piping hot soup on a cold night, I whip up a batch of hamburger soup, cabbage soup or this Manhattan style red clam chowder.

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Manhattan clam chowder with tomatoes, potatoes, vegetables and bacon.

If you’re a seafood lover, you’ll adore this Manhattan clam chowder. It’s loaded with clams, veggies and potatoes, and is a lighter way to get your clam chowder fix as opposed to the creamy New England version.

How do you make Manhattan clam chowder?

This recipe starts with bacon, which cooks in the pot until it’s crispy and browned. The bacon is removed from the pan, and the vegetables cook in the leftover bacon fat. The next step is to add tomato paste, clam juice, broth, potatoes and seasonings. The soup simmers until the potatoes are tender, then tomatoes and clams are stirred into the pot. Add the bacon back to the pot, along with some chopped parsley, then serve and enjoy!

Bacon cooked in a pot.

Tips for the perfect Manhattan clam chowder

  • I use canned clams because they’re super convenient and give this soup great flavor. If you prefer to use fresh clams, you can use 36 cherry stone or little neck clams. Place the scrubbed clams in the pot after the potatoes are tender, and simmer for 5-7 minutes or until the clams have opened up.
  • This soup stays fresh in the refrigerator for up to 3 days. You can also freeze your chowder for up to 2 months. Store the frozen chowder in an airtight container in the freezer, then thaw overnight and reheat on the stove top.
  • Serve this soup as an appetizer with oyster crackers on top, or offer it as a main course option with garlic bread and a green salad on the side.

Potatoes, vegetables, herbs and tomato paste in a soup pot.

What is the difference between Manhattan and New England clam chowder?

Manhattan clam chowder has many of the same flavor components of the New England version, such as clams, clam juice, onion, celery, bacon and seasonings. The major difference between the two is that Manhattan chowder has a tomato based broth and more vegetables. New England chowder has a creamy soup base without any tomato products involved.

Clam chowder variations

This is a fairly traditional red clam chowder recipe, but you can add other ingredients to customize this dish to your tastes.

  • Meat: Instead of bacon, try salt pork, pancetta or even diced cubed ham.
  • Vegetables: Try adding green bell peppers or corn to add more nutrition to the dish.
  • Seafood: You can turn this into a seafood chowder by adding shrimp, mussels, crab or fish.

A pot of broth topped with tomatoes and baby clams.

Slow cooker clam chowder

This dish can easily be adapted to the slow cooker. Follow the first 4 steps of the recipe, then transfer the cooked vegetables to a crock pot, along with the tomato paste, seasonings, clam juice, broth and potatoes. Cook on low for 4 hours or high for 2 hours, until the potatoes are tender. Stir in the clams and tomatoes and cook for an additional 20 minutes. Stir in the bacon and parsley, then serve.

A bowl of Manhattan clam chowder topped with crackers, bacon and parsley.

Once you try this chowder, you’ll find it on your regular dinner rotation. It’s an unexpected meal that’s a total crowd pleaser!

MORE SOUP RECIPES YOU’LL ENJOY

  • Tortellini Soup with Sausage
  • Ham Bone Soup
  • Chicken Tortellini Soup
  • Chicken Taco Soup
  • Alphabet Soup

Manhattan Clam Chowder

Manhattan clam chowder with tomatoes, potatoes, vegetables and bacon.
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4.93 from 13 votes

Manhattan Clam Chowder

This Manhattan clam chowder is clams simmered with bacon, vegetables and potatoes in a savory tomato broth. A hearty soup that's easy to make and perfect when served as an appetizer or main course option.
Course Soup
Cuisine American
Keyword manhattan clam chowder, red clam chowder
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 244kcal
Author Sara Welch

Ingredients

  • 6 slices bacon chopped
  • 1/2 cup onion diced
  • 2 carrots peeled, quartered and sliced
  • 1/2 cup celery sliced
  • 2 teaspoons minced garlic
  • 1/4 cup tomato paste
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound Russet potatoes peeled and diced into 1/2 inch cubes
  • 2 8 ounce bottles clam juice
  • 2 cups chicken broth
  • 28 ounce can diced tomatoes do not drain
  • 10 ounce can whole baby clams drained
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
  • oyster crackers and cooked bacon for serving optional

Instructions

  • Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp.
  • Remove the bacon from the pot and drain on paper towels.
  • Add the onions, carrots and celery to the pan. Season with salt and pepper to taste. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.
  • Add the garlic and cook for 30 seconds.
  • Place the tomato paste, thyme, bay leaf, clam juice, broth and potatoes in the pot. Stir to combine. Bring to a simmer.
  • Cook for 10-15 minutes or until potatoes are tender.
  • Stir in the tomatoes and baby clams. Season the soup with salt and pepper to taste.
  • Simmer for 5 more minutes. Stir in the reserved bacon. Top with chopped parsley. Add oyster crackers and more bacon if desired, then serve.

Nutrition

Calories: 244kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 761mg | Potassium: 699mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3807IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2mg

Filed Under: Soup Tagged With: Potatoes, Seafood

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Comments

  1. sue says

    February 8, 2021 at 3:04 pm

    5 stars
    This makes awesome soup! Had a bag of mussels and a couple cans of chopped clams.
    Temperature outside was 2 degrees and this soup hit the spot!

    Reply
  2. Shelley Winters says

    January 17, 2021 at 3:38 pm

    Can I make this in a Crockpot? If so how do I change the recipe?

    Reply
    • Sara says

      January 17, 2021 at 4:24 pm

      You could cook for 4 hours on low, but don’t add the clams until the last 20 minutes!

      Reply
  3. Donna says

    January 9, 2021 at 2:28 pm

    5 stars
    I only had one bottle of clam juice but I had the juice from the 10oz. baby clams plus the juice from a can of minced clams so that equaled another 10oz. Chowder was easy to make. The soup needed to sit overnight for the flavors to meld. I did add a couples of shakes of hot sauce just to give it a little zip. Thank you for the recipe. Very good.

    Reply
  4. Sue says

    March 16, 2020 at 11:14 am

    5 stars
    This chowder recipe is wonderful! I can’t eat the white chowder so was so happy to find this yummy recipe!

    Reply
  5. JERRY SPOONER says

    March 11, 2020 at 9:55 am

    TRY USING CLAMATO JUICE INSTEAD OF CHICKEN BROTH MUCH BETTER

    Reply
    • Gloria says

      January 22, 2021 at 1:47 pm

      I used Clamato as suggested. I think it made it too tomato tasting. It was almost like a tomato soup. I added chicken soup hoping to dilute it a bit. This will be our supper. It is easy to make. I might use fresh clams next time.

      Reply
  6. Jacque Hastert says

    February 10, 2020 at 6:00 pm

    5 stars
    Clam Chowder is my favorite soup of all time, however, I have never had or heard of this way. I can’t wait to give this one a whirl.

    Reply
  7. Jayne says

    February 10, 2020 at 2:57 pm

    5 stars
    I love the Manhattan style clam chowder. This recipe is perfect for these cold winter evenings.

    Reply
  8. Mirlene says

    February 10, 2020 at 2:50 pm

    5 stars
    It’s been a while since I last had a good quality chowder, so super excited to have stumbled upon this recipe – it certainly looks delicious!

    Reply
  9. cookilicious says

    February 10, 2020 at 2:02 pm

    Looks so comforting and delicious!

    Reply
  10. Anita says

    February 10, 2020 at 1:53 pm

    5 stars
    I used to only order clam chowder from a restaurant, thinking that is must be something difficult to make at home. But not anymore, it’s super easy, and so much cheaper to prepare this myself. 🙂

    Reply
  11. Tisha says

    February 10, 2020 at 9:07 am

    5 stars
    I’ve never tried clam chowder before, but have heard great reviews. Definitely anxious to try ti!

    Reply
    • Ed Santelli says

      September 16, 2020 at 2:11 pm

      4 stars
      Next time I’m only using one bottle of clam juice. Other than that it’s fantastic

      Reply
  12. Amanda says

    February 9, 2020 at 3:33 pm

    5 stars
    Clam chowder has always intimidated me but this was simple and so delicious!

    Reply
  13. Katerina says

    February 9, 2020 at 6:59 am

    5 stars
    mmm..this looks so warm, hearty and delicious! A must try!

    Reply
  14. Erin says

    February 9, 2020 at 5:19 am

    5 stars
    This Manhattan clam chowder is looks absolutely delicious! Yummy!

    Reply
  15. Lisalia says

    February 7, 2020 at 5:03 pm

    5 stars
    I’m such a fan of your recipes. And this one did not disappoint!! Thank you.

    Reply

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