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If you love a chowder that’s lighter than cream-based versions, this Manhattan Clam Chowder (often called red clam chowder) is for you. It’s a cozy, tomato-broth soup packed with bacon, vegetables, potatoes, and clams – and it’s ready in about 45 minutes in one pot.
I tested this recipe a few different ways to keep the broth tomato-forward and savory without tasting acidic, and to make sure the clams stay tender (not rubbery). The biggest keys are cooking the tomato paste for deeper flavor, adding the clams at the end, and using the potatoes to lightly thicken the chowder so it’s brothy but not watery.
Table of Contents
- Why You’ll Love My Manhattan Clam Chowder
- How to Make Manhattan Clam Chowder
- Clam Chowder Variations
- Red Clam Chowder vs New England Clam Chowder: What’s the Difference?
- How to Store Leftovers
- Serving Suggestions
- Slow Cooker Manhattan Clam Chowder
- Check out more of the very best clam recipes!
- Manhattan Clam Chowder Recipe
Why You’ll Love My Manhattan Clam Chowder
This Manhattan Clam Chowder (aka red clam chowder) is the kind of cozy, no-fuss dinner that tastes like you simmered it all day, without actually doing that.
- Big, bold flavor: Tomato-forward broth, smoky bacon, briny clams create the perfect balance.
- One pot wonder: Simple steps, easy cleanup, and dinner is on the table fast.
- Hearty but not heavy: All the comfort of chowder, with a lighter, brothy base (no cream).
- Loaded with the good stuff: Potatoes and vegetables make it filling enough to be a meal.
- Tender clams every time: Adding the clams at the end keeps them juicy and tender, not rubbery or tough.
- Naturally thickened: Smashing a few potatoes gives you that “chowder-y” feel without extra cream or flour.
- Perfect for leftovers: The flavors get even better after a night in the fridge.
If you want a chowder that’s cozy, satisfying, and bursting with flavor, this is the one.
This might be even better than New England clam chowder. It’s so hard to say because I love them both so much! I think it really comes down to what mood I’m in. But when I’m craving something with bold tomato broth, bacon, and crushed red pepper flakes on top, I make this Manhattan clam chowder.
This is one of those recipes that will likely fill you up after one serving because it’s so hearty. But it’s so good that you’ll still want to go back for seconds anyways! The clams themselves may be the stars of the show, but they’re complimented perfectly by sturdy potatoes, carrots, celery and tomatoes that help keep you nice and full.
Ingredients for Manhattan Clam Chowder and Substitutions
A few easy swaps to make this recipe work with what you have:
- Clams: Canned clams work great, just add them at the end so they stay tender. If using fresh clams, steam them separately and add the meat at the end (use the strained steaming liquid as part of your broth).
- Clam juice: No clam juice? Use seafood stock or chicken stock (seafood stock gives the closest flavor).
- Bacon: Swap with pancetta or salt pork. For a bacon-free version, use olive oil and add a pinch of smoked paprika for a similar flavor.
- Wine: If you don’t cook with wine, replace it with a splash of broth plus a squeeze of lemon at the end to brighten or add a bit of apple juice with lemon in place of the broth for a sweeter note.
- Heat: Keep it mild by skipping red pepper flakes/cayenne; make it hotter with a pinch more at the finish.
How to Make Manhattan Clam Chowder
Check out how easy it is to make one pot clam chowder! For more details about the process, scroll on down to the recipe card towards the bottom of the page.
- Cook the bacon. Heat a large pot (or dutch oven) over medium-high heat and add bacon. Crisp the bacon well. You want rendered fat for flavor, and crispy bacon for topping (soft bacon disappears into the soup).
- Sweat the veggies, don’t brown them. Cook the vegetables just until softened so the broth stays clean and bright.
- Make it flavorful. Stir in the Italian seasoning, crushed red pepper flakes and tomato paste. Cook the tomato paste for 1-2 minutes. When it darkens slightly and smells a little toasty, you’re building deeper flavor and preventing a raw tomato taste.
- Deglaze. This is where you’re really going to create the most flavor. Pour in the white wine and scrape the bottom of your pot to remove any brown bits that have formed there. A wooden spoon works best so you don’t scratch up your pot.
- Add final ingredients. Add the potatoes, tomatoes, clam juice, seafood stock, pepper and salt. Bring the soup to a boil. Once boiling, reduce the heat to low. Simmer until potatoes are fork-tender. If you can pierce a potato chunk easily, you’re ready for the next step.
- Thicken naturally (optional but great). Smash a few potato pieces against the side of the pot and stir them in for a chowder-y body without cream. Then, stir in the cooked bacon and simmer for another 10 minutes before serving.
- Add clams at the very end. Warm them through for just a couple minutes, overcooking can make them chewy.
- Taste at the finish. Clams and clam juice vary in saltiness, so adjust with salt/pepper only once everything is in the pot.
Clam Chowder Variations
Smokier: Add a pinch of smoked paprika (especially good if you skip bacon).
Veggie-forward: Add corn, green beans, or extra celery and carrots.
Spicy red clam chowder: Stir in extra red pepper flakes or a dash of hot sauce at the end.
Extra-herby: Add thyme while simmering and finish with parsley.
Red Clam Chowder vs New England Clam Chowder: What’s the Difference?
Manhattan clam chowder is the classic red clam chowder, it’s made with a tomato-based broth, vegetables, potatoes, and clams (often with bacon). New England clam chowder is creamy and dairy-based, usually thicker and richer. If you want a chowder that’s hearty but not heavy, Manhattan-style is the perfect pick.
How to Store Leftovers
Once the Manhattan clam chowder has totally cooled to room temperature, transfer it to an airtight container and store for 2-3 days in the fridge. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.
Freezing Notes
I don’t usually recommend freezing finished chowder because potatoes can turn grainy and clams can get chewy after thawing. If you want the best freezer-friendly option, freeze the chowder before adding the clams, then reheat gently and stir the clams in at the end.
Serving Suggestions
I recommend serving Manhattan clam chowder with oyster crackers (or my favorite ranch oyster crackers) on top with parmesan cheese and an extra sprinkle of crushed red pepper flakes. Extra bacon on top also never hurt!
Slow Cooker Manhattan Clam Chowder
- You can adapt this to the slow cooker with one key rule: add the clams at the end.
- Cook the bacon in a skillet until crisp; sauté the onions/celery/carrots in the bacon fat until softened.
- Transfer to a slow cooker with potatoes, tomatoes, tomato paste, broth/clam juice, and seasonings.
- Cook on LOW 6–7 hours or HIGH 3–4 hours, until potatoes are tender.
- Smash a few potato pieces to thicken if you like.
- Stir in clams and cook 10–15 minutes more, just until heated through.
Check out more of the very best clam recipes!
- The Best Baked Clams Casino
- Grilled Clams with Garlic Parmesan Basil Butter
- Steamed Clams with Garlic Butter Sauce
- Easy Red Clam Sauce
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Manhattan Clam Chowder Recipe
Equipment
Ingredients
- 4 slices bacon, cut into 1/2 inch pieces.
- 1 cup diced onion
- 2 celery ribs, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 tablespoon red pepper flakes
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 2 1/2 cups baby Yukon gold potatoes, cut into quarters
- 1 bay leaf
- 28 ounce can diced tomatoes
- 2 8 ounce bottles clam juice
- 3 cups seafood stock
- 19.5 ounces canned chopped clams, 6.5 ounce cans
- Freshly ground pepper
- 1/2 teaspoon kosher salt
- 1/4 cup chopped parsley
Instructions
- Heat a large pot over medium high heat.
- Add the bacon and cook until crips. Remove the bacon with a slotted spoon and set aside.
- Add the onion and cook until beginning to soften.
- Stir in the celery and carrots, continue to cook until beginning to soften.
- Add the garlic and cook for 1 minute.
- Stir in the Italian Seasoning, red pepper flakes and tomato paste. Cook until the tomato paste darkens.
- Add the white wine and scrape the bottom of the pot to remove any brown bits.
- Add the potatoes, tomatoes, clam juice, seafood stock, pepper and salt.
- Bring the soup to a boil and then turn the heat to low.
- Simmer the soup for 15 minutes and then remove a few potatoes. Smash the potatoes with a fork and then stir them back into the soup to help thicken it. (The starch helps make the broth a little thicker.)
- Stir in the bacon and simmer for an additional 10 minutes. Add the clams continuing to simmer until warmed through and then serve hot.
Notes
- Don’t skip cooking the tomato paste: Let it cook for 1–2 minutes until it darkens slightly—this deepens flavor and removes the “raw tomato” taste.
- Add clams last: Stir them in at the end and heat just until warmed through to avoid rubbery clams.
- Thicken naturally: For a more chowder-y texture, smash a few potato chunks against the side of the pot and stir back in.
- Salt last: Clams/clam juice vary in saltiness, so taste and season after the clams are added.
- No wine? Swap with extra broth + a small squeeze of lemon at the end for brightness.
- Storage: Refrigerate leftovers in an airtight container for 2–3 days; reheat gently on the stove.
- Freezing (best practice): For best texture, freeze the soup before adding clams, then add clams fresh when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes. Canned clams are convenient and tasty, just add them at the end and heat briefly so they stay tender.
It usually needs one of three things: salt, a little more pepper/heat, or a few extra minutes of simmering to concentrate flavor. A small splash of Worcestershire or a squeeze of lemon at the end can also brighten it up.
Add them at the end and only warm through for a couple of minutes. Boiling = chewy clams.
Oyster crackers, crusty bread, garlic bread, a simple green salad, or a grilled cheese are all great.
You can, but texture can change. For best results, freeze the soup without clams, then add clams fresh when reheating.
Manhattan (red) chowder is typically lighter because it’s tomato-based instead of cream-based, but “healthier” depends on ingredients and portions.
I am using canned clams. Should I drain the juice since I am also using 2 bottles of 8 oz clam juice as per the recipe?
Hi. If I use canned clams instead of fresh , how many clams?
I would use two (I think they’re 6.5 ounces) cans of clams.