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I usually associate clam chowder with New England, and I love the creamy goodness, but the Manhattan version is a delicious alternative. The tomato base is a refreshing change of pace, plus it tends to be more colorful and a bit lighter than the dairy-based version. Manhattan clam chowder typically contains bacon or salt pork, tomatoes, clam liquids, a variety of diced vegetables, and chopped clams.
The chowder probably originated in New York or Rhode Island, but the reason it is named “Manhattan” is unknown.
What You’ll Like About This Dish
Hearty and satisfying. Loaded with clams, vegetables, and bacon for a full-flavored, chunky chowder.
Dairy-free and lighter. The tomato base keeps it flavorful but not too rich.
Simple ingredients. Most of what you need is probably in your pantry or fridge already.
Easy to adapt. You can spice it up, add extra seafood, or toss in more vegetables.
Ingredient Notes
- Canned clams with liquid: Adds tender clam flavor and the right brininess.
- Bacon or salt pork: Adds smoky depth and richness.
- Onion, carrot, celery: Classic aromatic vegetable trio for chowder.
- Green bell pepper: Optional, adds color and a slightly bitter contrast.
- Canned tomatoes: Use tomatoes with their juice for the base.
- Potatoes: Optional, but adds body and hearty texture.
- Clam juice: Essential for boosting seafood flavor.
- Thyme and bay leaf: Subtle herbal notes to round it out.
Steps to Make Manhattan Clam Chowder
- Cook the bacon in a Dutch oven until crisp, then remove and set aside.
- Sauté the onion, carrot, celery, and optional bell pepper in the drippings.
- Stir in tomatoes, potatoes (if using), clam juice, and seasonings. Simmer until tender.
- Add clams and heat through briefly.
- Taste, adjust seasoning, and serve hot with garnishes if desired.
Tips for Manhattan Clam Chowder
- If using salt pork instead of bacon, dice it finely and render the fat slowly.
- Be careful not to overcook the clams—they can become rubbery.
- You can prep the vegetables ahead to make this an even quicker meal.
- For a chunkier chowder, add more vegetables or use whole baby clams.
Recipe Variations
- Corn addition. Stir in ½ to 1 cup of corn for subtle sweetness and extra texture.
- Seafood version. Add shrimp, scallops, or fish toward the end of cooking time.
- Spicy Manhattan. Add crushed red pepper flakes or hot sauce.
- Garnish ideas. Top bowls with parsley, green onions, bacon, or Parmesan just before serving.
Serving Suggestions
- Serve with oyster crackers or crusty bread.
- Add a green salad for a balanced meal.
- Pair with a simple grilled cheese or tuna melt.
- Ladle into mugs for casual lunches or tailgate gatherings.
How to Store
Refrigerate: Transfer cooled chowder to an airtight container and refrigerate for up to 3 days.
Freeze? Freezing is not ideal due to the clams and potatoes, which may become mealy. Best enjoyed fresh or refrigerated.
To Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling to preserve clam texture.
Manhattan Clam Chowder
Ingredients
- 6 strips bacon or 3 ounces salt pork, diced
- 1 ½ cups chopped onions
- 1 medium carrot, diced
- 1 cup diced celery
- 1 green bell pepper, diced, optional
- 1 (14.5-ounce) can diced tomatoes
- 1 cup diced potatoes
- 3 cups clam juice
- ¼ tsp dried leaf thyme
- 1 small bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 (6.5-ounce) cans minced clams, undrained
Instructions
- Cook the bacon or salt pork in a Dutch oven or large saucepan over medium heat until crisp. Using a slotted spoon, remove the bacon pieces to paper towels to drain.6 strips bacon or 3 ounces salt pork
- Add the onions, carrot, celery, and green bell pepper (if using) to the drippings and cook until the onions are translucent, 3 to 4 minutes.1 1/2 cups chopped onions | 1 medium carrot | 1 cup diced celery | 1 green bell pepper
- Add the tomatoes, potatoes, clam juice, thyme, and bay leaf to the pot. Bring the mixture to a simmer; reduce the heat to low, cover the pan, and cook for 15 minutes, or until the potatoes are tender.1 (14.5-ounce) can diced tomatoes | 1 cup diced potatoes | 3 cups clam juice | 1/4 tsp dried leaf thyme | 1 small bay leaf
- Add the minced clams with their liquid and return the bacon to the pot. Cook for about 2 minutes, or until heated through. Taste and season with salt and pepper.2 (6.5-ounce) cans minced clams, undrained | Kosher salt and freshly ground black pepper
- Remove the bay leaf and serve hot.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
