Manhattan Clam Chowder Recipe

Manhattan Clam Chowder, that “other” soup with clams, highlights the chewy, salty bits from the sea with a tangy tomato base and the subtle smokiness from crispy bacon. Avert your eyes, New England-based readers.

I know some of you believe anything with tomatoes in it is no clam chowder at all, but I’m going to offer a little shout-out for my Manhattan Clam Chowder.

If you’re willing to give it a try, I know you’ll appreciate this tasty variation! After you’ve made this, I hope you’ll try more of my soups and stew recipes!

What Is The Difference Between Manhattan And New England Clam Chowder?

New England clam chowder is a cream-based chowder. It was invented first, and many New England purists still believe adding tomatoes is sacrilege.

Manhattan clam chowder doesn’t contain cream. It is instead flavor with tomatoes in the form of paste, sauce, and chopped, so it’s known as a “red chowder.”

Manhattan Clam Chowder Ingredients

• Bacon: I love the bit of smokiness the bacon adds to the soup.
• Onion: I used yellow onions. If you’d like a sharper onion flavor, use white onions.
• Bell Pepper: Use any color bell pepper. I like red pepper in this soup.
• Celery: I like to chop the celery very small.
• Garlic: If you’re a regular reader then you’ll know I’m all about using fresh garlic, not the stuff you buy minced in a jar!
• Red Pepper Flakes: If you want a spicier soup, add more than a pinch to the soup.
• Tomato Paste: This is the foundation of the tomato-y flavor of the broth.
• White Wine: This really enhances the flavor of the broth, don’t skip it unless you’re adamant. If you do skip it, you can add a bit more clam juice.
• Clam Juice: This really enhances the clam flavor in the broth.
• Italian Seasoning: I like to use McCormick perfect pinch Italian seasoning, and no, I don’t get paid (unfortunately) to say so!
• Bay Leaf: These add more depth of flavor to the soup.
• Russet Potatoes: My favorite type of potato. I love the way these help to slightly thicken the soup as they cook and their edges break down a little. Feel free to use your favorite type of potato.
• Diced Tomatoes: I crush these in my hands as I add them to the soup.
• Clams: I use canned clams. See note below.

Tips

• Choice clams – In an ideal world, we’d all have access to fresh clams, but most of us, between availability, time, and expense, don’t have that option. Your seafood market may have frozen clams, which are probably the next best thing to fresh, but they can be pricy.
  • Canned is the way to go for me, and they work beautifully in this chowder. Just try to look for a brand that has limited ingredients (Cento is a popular one), and definitely steer clear of any smoked clams.
• Slow cooker – Sure you can make this Manhattan clam chowder recipe slow cooker style! You’ll need to cook your bacon and saute your aromatics first, then place all the ingredients in the crockpot to cook on low for 6 – 8 hours.
  • Some recipes suggest waiting until the end to add the clams, then finishing the chowder on high for a few minutes until they’re heated through. You can experiment, of course, depending on how hot your crockpot gets, but I find the clams don’t toughen up when they’re cooked on low.

Storing + Freezing + Make Ahead

• How Long Can You Keep This In The Fridge? This Manhattan clam chowder with canned clams can be kept in the fridge for 3-4 days.
• Can You Freeze This? Yes, leftovers can be kept in the freezer for 4-6 months.
• Make-Ahead Tips: Precook the bacon and prep the veggies.
• Food Safety: If you’d like more info on food safety check out this link.

How To Make Manhattan Clam Chowder

1. Fry the bacon, then add onions, red pepper, celery, garlic, and red pepper flakes. Cook until the vegetables are soft.
2. Stir in the tomato paste. Add the white wine, and stir.
3. Add the clam juice, Italian seasoning, bay leaf, and potatoes, and bring to a boil. Simmer until the potatoes are tender.
4. Add the canned tomatoes and drained clams. Cover and simmer until the clams are heated through.
5. Ladle into a serving bowl.

***See the full instructions below.

More Yummy Soup Recipes: 

• Pasta Fagioli Soup
• Sausage And Bean Soup
• Beef Barley Soup
• Cream Chicken Potato Soup
• Black Eyed Pea Soup
• Chicken Gnocchi Soup
• Beer Cheese Soup

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Manhattan Clam Chowder Recipe

Manhattan Clam Chowder, that “other” soup with clams, highlights the chewy, salty bits from the sea with tangy tomato base and smokiness from crispy bacon.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 4 People

Author: Kathleen

Ingredients

• 2 slices thick cut bacon cut into 1/4-inch pieces
• 1 1/2 cups yellow onion chopped
• 1/2 cup red bell pepper chopped
• 2 stalks celery chopped
• 6 cloves garlic minced
• pinch crushed red pepper flakes
• 1/4 cup tomato paste
• 1/2 cup white wine
• 5 (8-ounce) bottles clam juice
• 1 1/2 teaspoons dried Italian seasoning
• 1 bay leaf
• 2 large Russet potatoes peeled and cubed
• 1 (28-ounce) can diced tomatoes, including juices roughly chopped
• 6 (6.5-ounce) cans minced clams drained

Instructions

• Fry the bacon (2 slices) in a large pot over low heat until the fat renders and the bacon crisps, 5-7 minutes. Add the onion (1 1/2 cups), red pepper (1/2 cup), celery (2 stalks), garlic (6 cloves), and red pepper flakes and cook over low until the vegetables are soft, about 10 minutes. Stir in the tomato paste (1/4 cup) and cook, stirring, for 1 minute. Add the white wine (1/2 cup), maintain the heat, and stir vigorously with a wooden spoon to loosen up the brown bits.
• Add the clam juice (5 bottles), Italian seasoning (1 1/2 teaspoons), bay leaf (1), and potatoes (2 large) and bring to a boil. Lower the heat, and simmer, covered until the potatoes are tender, about 8-10 minutes. Add tomatoes with their juices (1 can) and the drained clams (6 cans). Cover and simmer on low until clams are heated through. Ladle into a serving bowl and sprinkle with parsley.

Fans Also Made:

• 
  Busy Day Soup
• 
  Cheeseburger Soup
• 
  Creamy Tortellini Soup (Prep Time: 10 mins!)
• 
  Ham and Bean Soup

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Notes

1. Choice clams – In an ideal world, we’d all have access to fresh clams, but most of us, between availability, time, and expense, don’t have that option. Your seafood market may have frozen clams, which are probably the next best thing to fresh, but they can be pricy.
   • Canned is the way to go for me, and they work beautifully in this chowder. Just try to look for a brand that has limited ingredients (Cento is a popular one), and definitely steer clear of any smoked clams.
2. Slow cooker – Sure you can make this Manhattan clam chowder recipe slow cooker style! You’ll need to cook your bacon and saute your aromatics first, then place all the ingredients in the crockpot to cook on low for 6 – 8 hours.
   • Some recipes suggest waiting until the end to add the clams, then finishing the chowder on high for a few minutes until they’re heated through. You can experiment, of course, depending on how hot your crockpot gets, but I find the clams don’t toughen up when they’re cooked on low.

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