Soups & Stews > Chowders > Clam Chowder > Manhattan Clam Chowder Recipe

Classic Manhattan Clam Chowder

This Manhattan Clam Chowder recipe delivers a hearty, tomato-based soup filled with clams, vegetables, and a touch of spice. Unlike its creamy New England counterpart, this chowder is light, flavorful, and perfect for any occasion. Enjoy a taste of the sea with every spoonful!

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 lbs Fresh Clams
  • 4 slices Bacon
  • 1 medium Onion
  • 2 stalks Celery
  • 1 medium Green Bell Pepper
  • 2 cloves Garlic
  • 28 oz Canned Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 4 cups Chicken Broth
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • to taste Hot Sauce
  • to taste Salt
  • to taste Black Pepper
  • for garnish Fresh Parsley

Prepare the Clams

Scrub the clams thoroughly under cold running water. Discard any clams that are open and don't close when tapped.

Cook the Bacon and Vegetables

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, reserving the bacon fat in the pot. Add the onion, celery, and green bell pepper to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Build the Chowder Base

Stir in the diced tomatoes, tomato paste, chicken broth, thyme, bay leaf, hot sauce, salt, and pepper. Bring to a simmer.

Add the Clams

Add the clams to the pot, cover, and cook until the clams open, about 5-10 minutes. Discard any clams that don't open.

Finish and Serve

Remove the bay leaf. Chop the cooked bacon and add it back to the pot. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.
Calories: 80kcal, Carbohydrates: 8g, Protein: 6g, Fat: 3g

Other Considerations for Nutrition

For a lower sodium version, use low-sodium chicken broth and be mindful of the amount of salt added. You can also add other vegetables like carrots or potatoes for added nutrients.

← Classic New England Clam Chowder →

FAQ

  • Can I use canned clams instead of fresh clams?

    Yes, you can use canned clams. Drain the clams and add them to the pot during the last 5 minutes of cooking time.
  • How long does Manhattan Clam Chowder last in the refrigerator?

    Manhattan Clam Chowder can be stored in the refrigerator for up to 3 days.
  • Can I freeze Manhattan Clam Chowder?

    Freezing is not recommended as the texture of the clams and vegetables may change.