Go Back Email Link
–+ servings
Bowl of Manhattan clam chowder with tomatoes, clams, potatoes, and vegetables
Print

Manhattan Clam Chowder

This Manhattan clam chowder recipe is a classic New York–style, tomato-based soup made with fresh clams, tomatoes, and vegetables. Unlike creamy New England chowder, this version is lighter, brighter, and built on bold, savory flavor. With roots in traditional New York cooking, Manhattan clam chowder highlights the natural sweetness of clams and the freshness of a tomato-forward broth.
Thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Course Main Course, Soup
Cuisine American
Keyword chowder, clams, soup
Prep Time 15 minutes
Total Time 23 minutes
Servings 4 people

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

Notes

Patient Cook Tip: If you have whole canned tomatoes on hand, try cutting them directly in the can with kitchen scissors. The texture remains more rustic, and the flavor is often better than that of pre-diced tomatoes.
Manhattan clam chowder has a long history in New York's culinary traditions, often discussed in food history sources such as Wikipedia.