Manhattan Clam Chowder Recipe
This iconic soup features a tomato-based broth in contrast to the cream base of New England clam chowder. The tangy broth is packed with clams, vegetables like potatoes, celery, onions, and often bacon for a smoky richness.
Servings: 4
Cost: $15
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
Calories: 346kcal | Carbohydrates: 44g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 1647mg | Potassium: 1407mg | Fiber: 8g | Sugar: 12g | Vitamin A: 6340IU | Vitamin C: 53mg | Calcium: 208mg | Iron: 5mg