I’m so excited to share with you my favorite Manhattan clam chowder recipe. This creamy, comforting soup is a staple in our household, and for good reason – it’s easy to make, packed with nutrients, and perfect for any occasion.
Whether we’re looking for a quick weeknight dinner or a hearty meal to serve at a family gathering, this recipe never fails to impress. And the best part?
It’s incredibly easy to customize to your taste preferences, whether you like it thick and chunky or thin and brothy. I’ve been making this recipe for years, and my kids have grown up on it – they even request it on special occasions!
My husband loves that it’s a great way to use up leftover vegetables and fish, and I appreciate how versatile it is – serve it with crusty bread for a cozy night in or over rice for a more substantial meal. As an added bonus, this recipe is also quite healthy – the clams provide a boost of protein and omega-3s, while the vegetables add fiber and vitamins.
Plus, it’s just so delicious! The combination of tender clams, sweet onions, and rich potatoes is simply unbeatable.
And let’s not forget the best part: this soup freezes beautifully, so you can make a big batch and enjoy it all week long. It’s truly one of my go-to recipes for any occasion.
Manhattan Clam Chowder
4.6 from 1870 votes
A hearty tomato-based chowder with tender clams, potatoes, and vegetables. This classic New York version is lighter than its creamy New England counterpart but just as satisfying.
1Place the large pot over medium heat and add the chopped bacon.
2Cook for 5 to 7 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat.
3Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
4Add the diced onion, celery, and carrots to the pot with the bacon drippings.
5Cook over medium heat for 6 to 8 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
6Stir in the minced garlic and cook for 1 minute until fragrant.
7Add the diced potatoes, crushed tomatoes, reserved clam juice, clam juice or fish stock, dried thyme, and bay leaf to the pot.
8Increase the heat to high and bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes, until the potatoes are tender when pierced with a fork.
9Stir in the chopped clams and the cooked bacon pieces.
10Continue to simmer for 2 to 3 minutes, just until the clams are heated through.
11Remove the bay leaf and season the chowder with salt and black pepper to taste.
12Ladle the chowder into bowls and garnish with fresh chopped parsley.
13Serve hot with crusty bread or oyster crackers on the side.
For a richer flavor, you can substitute the bacon with salt pork. If using fresh clams, steam them first and reserve the liquid. This chowder tastes even better the next day, so feel free to make it ahead and reheat gently.
Watch Video Of How Manhattan Clam Chowder Works
This Manhattan clam chowder recipe is always a good idea for any occasion. It works well for family gatherings because it is hearty and easy to serve. To store leftovers, let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to four days.
To reheat, warm it in a pot over medium low heat, stirring occasionally. Add a little water or broth if the soup has thickened. I like to serve this chowder with oyster crackers or a slice of crusty sourdough bread. A sprinkle of fresh parsley on top adds color and freshness.
For a complete meal, pair it with a simple green salad. This soup is also great for lunch the next day. It tastes even better after the flavors have melded. I often make a double batch so we have leftovers.
This recipe is a staple in my home and I think it will become one in yours too.
❓ Frequently Asked Questions About Manhattan Clam Chowder
1. Can I use fresh clams instead of canned?
Yes, you can use fresh clams. Steam them open in a little water, then chop the meat. Strain the steaming liquid and use it as part of the broth. Canned clams are more convenient and work just as well for this recipe.
2. What type of tomatoes work best for Manhattan clam chowder?
Crushed tomatoes or diced tomatoes with their juice are best. They give the soup a thick, rich base. Avoid tomato paste alone, as it can be too concentrated. Use fire roasted tomatoes for extra depth of flavor.
3. Can I make this soup ahead of time?
Yes, you can make it a day ahead. The flavors get better overnight. Store the soup in the refrigerator in an airtight container. Reheat gently on the stove, adding a splash of water or broth if it thickens too much. Add the clams only when reheating if you want them very tender.
4. Is Manhattan clam chowder gluten free?
Yes, this recipe is naturally gluten free as long as you do not add flour or pasta. Check the labels on your broth and canned tomatoes to be sure. Serve with gluten free bread or crackers if needed.
5. Can I freeze Manhattan clam chowder?
You can freeze it, but the texture of the potatoes may change slightly. Freeze the soup without the clams for best results. Thaw in the refrigerator overnight, then reheat and add the clams at the end. Use within three months for best flavor.
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