Manhattan Clam Chowder Recipe
Manhattan Clam Chowder is a vibrant, tomato-based soup brimming with clams, vegetables, and smoky bacon. Each spoonful is hearty, savory, and satisfying, perfect for cozy dinners.
Unlike its creamy New England cousin, this Manhattan Clam Chowder stands out for its tangy tomato broth and robust garden vegetables, bringing a lighter yet bold twist to a classic comfort food.
Key Ingredients for Manhattan Clam Chowder
- Bacon – Adds smoky depth and a crispy finish that complements the briny clams.
- Onion – Builds the aromatic base, lending sweetness and balance to the tomato broth.
- Carrots – Bring subtle sweetness and vibrant color to every spoonful.
- Celery – Infuses earthy freshness that lifts the hearty soup.
- Tomato Paste – Intensifies the rich tomato flavor, giving the broth its signature tang.
- Russet Potatoes – Add body and satisfying texture, turning the chowder into a meal.
- Clam Juice – Enhances the briny seafood flavor throughout the broth.
- Diced Tomatoes – Deliver bright acidity and a chunky, rustic texture.
- Baby Clams – Star of the show, they bring the authentic sea-kissed flavor that defines the dish.
How to Make This Hearty Manhattan Clam Chowder
Start by crisping bacon until golden, then set it aside while its flavorful drippings infuse the base vegetables. Sauté onion, carrots, and celery until soft and aromatic. Stir in garlic for a quick burst of flavor.
Add tomato paste, thyme, bay leaf, clam juice, broth, and potatoes. Simmer until the potatoes turn tender and the flavors meld beautifully. Fold in the tomatoes and baby clams, then finish with the reserved bacon. Serve warm, topped with fresh parsley and oyster crackers for an extra touch of crunch.
Tips & Tricks for the Best Manhattan Clam Chowder
For an even richer broth, let the soup simmer a bit longer so the potatoes release their starch and slightly thicken the tomato base. If you prefer extra seafood flavor, toss in a handful of chopped fresh clams near the end of cooking.
Smoked paprika or a dash of hot sauce can add a gentle heat that balances the tangy tomato base perfectly. For a veggie boost, stir in chopped bell peppers or zucchini during the sauté step. Always taste and adjust salt before serving to keep the broth well-seasoned but not too salty.
Storing and Reheating Manhattan Clam Chowder Leftovers
Store leftover Manhattan Clam Chowder in an airtight container in the fridge for up to three days. The flavors deepen overnight, making next-day servings even tastier. Reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If you’d like to freeze it, let the soup cool completely, then transfer to freezer-safe containers for up to two months. Thaw overnight in the fridge and reheat slowly to preserve the best texture and flavor.
Manhattan Clam Chowder Recipe
Ingredients
- 1 bay leaf
- 2 8- ounce bottles clam juice
- 1/2 teaspoon dried thyme
- 6 slices bacon chopped
- 2 tablespoons chopped parsley
- 10- ounce can whole baby clams drained
- 28- ounce can diced tomatoes undrained
- 2 cups chicken broth
- 1/4 cup tomato paste
- 2 carrots peeled, quartered, and sliced
- 1 pound Russet potatoes peeled and diced into 1/2-inch cubes
- 1/2 cup onion diced
- 1/2 cup celery sliced
- 2 teaspoons minced garlic
- Salt and pepper to taste
- Oyster crackers and additional cooked bacon for serving (optional)
Instructions
- Warm a large pot over medium heat and render the bacon until crisp, stirring occasionally. Lift the bacon pieces from the pot and set aside on paper towels to drain. Introduce the diced onions, sliced carrots, and celery into the pot, seasoning with salt and pepper as needed. Sauté, stirring now and then, for about 6–8 minutes until the vegetables soften. Add the minced garlic and cook for an additional 30 seconds until fragrant. Incorporate the tomato paste, dried thyme, bay leaf, clam juice, chicken broth, and diced potatoes. Blend thoroughly and bring the mixture to a gentle simmer. Let it cook for 10–15 minutes, or until the potatoes yield to a fork. Fold in the diced tomatoes and drained baby clams, adjusting the seasoning with salt and pepper if necessary. Allow the chowder to simmer for 5 minutes more, then stir in the reserved bacon. Garnish with chopped parsley, add oyster crackers and extra bacon if desired, and serve piping hot.
