Easy Manhattan Clam Chowder

Manhattan Clam Chowder is the iconic soup that combines chopped clams, and chunks of potatoes in a flavorful tomato-based broth. It’s excellent on its own for a light meal, but perfect alongside a sandwich or salad.

The red clam chowder

It’s said that New Englanders despise Manhattan Clam Chowder because tomatoes should never be part of a clam chowder. I firmly believe that when it comes to cooking, rules are meant to be broken, and whoever first made the red chowder now known as Manhattan Clam Chowder was a true rebel.

As much as I love a creamy New England clam chowder, I must say that the Manhattan version is just as good; just in a different way. It’s light and brothy – perfect for a light meal. It’s also incredibly easy to make. It proves that there’s plenty of space in this world for more than one type of clam chowder.

Like my creamy tomato soup, a cup of Manhattan clam chowder pairs perfectly with a good grilled cheese sandwich.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Clams. I am using chopped canned clams, including the juice from the can, as well as jarred clam juice. Canned clams are a wonderful alternative to fresh clams, especially for those who don’t live in an area where they have access to fresh clams. I use them often, and they make an especially delicious linguine with canned clams. If using fresh clams, I suggest using 2 dozen littlenecks. You can find instructions on substituting fresh clams in the recipe notes.
• Bacon. Pork is an important flavor component. Salt pork is traditionally used but I’m using bacon which is smoky and less fatty than salt pork. You can use olive oil or butter in its place if you can’t have it.
• Tomatoes. I’m using canned crushed tomatoes. If using canned whole tomatoes, they should be hand-crushed or blender-pulsed.
• Potatoes. Yukon golds are my go-to for chowders like my creamy corn chowder. Russets are great too.
• Herbs. I’m using dried thyme and bay leaves to add even more flavor to this red clam chowder.

See the recipe card for full information on ingredients and quantities.

How to make easy Manhattan clam chowder

Each number corresponds to the numbered written steps below.

1. Using a strainer mounted over a bowl, drain the canned clams to separate the clams and their juice. Set aside.
2. Heat a large heavy pot or Dutch oven to medium-low and add the bacon. Cook until crisp, then transfer the bacon to a plate while reserving the fat in the pot.

3. Add the butter, onions, celery, and a pinch of salt, and cook until the vegetables soften and turn translucent.
4. Add the garlic and cook for another 1-2 minutes or until fragrant.
5. Add the reserved clam juice, the clam juice from the bottles, and the tomatoes, Worcestershire sauce, thyme, bay leaves, and potatoes. Bring to a boil.
6. Once boiling, reduce heat to low and simmer for 20-25 minutes or until the potatoes are fork-tender.

7. Add the chopped clams and half of the reserved bacon to the pot and bring to a low simmer, then remove from the heat.
8. Add the parsley and taste test the soup. Adjust salt and pepper as needed. If you like heat, add some hot red pepper flakes. Serve in bowls and top each with some of the remaining bacon. Serve with oyster crackers if desired.

More recipes you’ll love

If you love Manhattan clam chowder, give these other recipes a try.

• Cioppino
• Zuppa di pesce
• Clams with garlicky red sauce