Manhattan Clam Chowder
Manhattan Clam Chowder is rich with a bold tomato broth, bacon, potatoes, and so much more. It’s easier to make than you may think in one pot with simple steps! This might just become your new favorite way to prepare clams.
Manhattan Clam Chowder
Guys… 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. When I want something creamy and thicker, I make New England clam chowder. 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.
One of the very best things about Manhattan clam chowder is just how easy it is to toss together in a single pot. While it’s easy to make, it’s also pretty impressive to serve! Whether it’s the heat of summer (that’s when I love making seafood recipes the most) or a chilly winter day, clam chowder is always a hit. There’s never a bad time to make this recipe!
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. Cook until crispy. Remove with a slotted spoon and set aside. You’ll want that rendered bacon fat still in the pot!
- Sauté the veggies. Add the onions and cook until they begin to soften. Stir in the celery and carrots and cook until they also begin to soften. Then, add the garlic and cook for just 1 more minute.
- Make it flavorful. Stir in the Italian seasoning, crushed red pepper flakes and tomato paste. Cook until the tomato paste darkens into a burgundy color.
- 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, clams, pepper and salt. Bring the soup to a boil. Once boiling, reduce the heat to low.
- Thicken the soup and add bacon. Once the soup has simmered for about 15 minutes, remove a few potatoes and smash with a fork. Stir back into the soup to thicken it. Then, stir in the cooked bacon and simmer for another 10 minutes before serving.
Storage
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.
I do not recommend freezing this clam chowder recipe.
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!
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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Get the Recipe: Manhattan Clam Chowder Recipe
Ingredients
- 4 slices bacon, cut into 1/2 inch pieces.
- 1 large onion, diced
- 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
- 3 cans chopped clams
- Freshly ground pepper
- 1/2 teaspoon kosher salt
- 1/4 cup chopped parsley
Equipment
- 1 dutch oven
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, clams, 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 and then serve hot.