Manhattan clam chowder has always felt like a quiet counterpoint to its cream-heavy cousin. Where New England chowder leans rich and comforting, this New York–style version is lighter, brighter, and built on layered, savory flavor.
This recipe starts the way a good soup often should: bacon in a warm pot, followed by a patient build of vegetables. Onion, carrot, celery, and green pepper soften slowly, giving the broth depth before tomatoes and clams ever enter the picture. The tomato base keeps things fresh and balanced, letting the clams’ natural sweetness come through without being buried under cream.
I like this chowder as a simple, satisfying meal on its own, especially with crusty bread or oyster crackers on the side. It also fits nicely into cooler-weather cooking alongside other comforting recipes, like Rustic Mushroom Soup with Thyme and White Wine, Baked Ziti with Tomatoes and Mozzarella, or Baked Ziti with Tomatoes and Mozzarella, when you want something warm but not heavy.
This recipe uses simmering — covered in Cooking 101
This is a soup that rewards taking your time — nothing fancy, just steady cooking and good ingredients coming together the way they’re meant to.
Manhattan Clam Chowder
Ingredients
- 2 – 3 slices bacon chopped
- ½ cup onion diced
- 1 carrot peeled, quartered and diced small
- 1 celery stalk sliced and diced small
- ½ green pepper, diced small
- 1 teaspoon minced garlic, 1 or 2 cloves
- ¼ cup tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- ¼ teaspoon red pepper flakes, optional
- ½ pound potatoes peeled and diced into ½ inch cubes
- 2 cups chicken broth
- 15 ounce can diced tomatoes, not drained
- 2 – 6.5 ounce cans diced baby clams, juice reserved
- juice from 2 cans of clams
- salt and pepper to taste
- 1 tablespoon chopped parsley
- oyster crackers and/or crusty bread for serving optional
Instructions
- Heat a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until crisp
- Remove the bacon from the pot and drain on paper towels
- Add the onions, carrots, celery, and green pepper to the pan. Season with salt and pepper to taste. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender
- Add the garlic and cook for 30 seconds
- Place the tomato paste, thyme, oregano, bay leaf, clam juice, broth and potatoes in the pot. Stir to combine and bring to a simmer.
- Cook for 10 minutes or until potatoes are tender
- Stir in the tomatoes and baby clams, parsley, and bacon. Season the soup with salt and pepper to taste
- Simmer for 5 more minutes. Add oyster crackers and/or crusty bread and serve
