Enjoy our Stovetop Manhattan Clam Chowder, a hearty, rich tomato-based chowder. Briny clams, smoky bacon, and tender vegetables is the perfect comfort food that comes together in under an hour. I’ve included slow cooker instructions so you can set it and forget it!
For specifics on the recipe use the table of contents to click on sections of the recipe.
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- Why you'll love making Manhattan Clam Chowder
- Ingredients to make Manhattan Clam Chowder
- Kitchen Tools to make Homemade Manhattan Clam Chowder
- How to make Manhattan Clam Chowder
- Manhattan Clam Chowder Storage Chips
- Eileen's Tips for the Best Manhattan Clam Chowder Recipe
- Variations for Manhattan Clam Chowder
- Manhattan Clam Chowder FAQs
- What to serve with Manhattan Clam Chowder
- More Soup Recipes
- 📖 Recipe
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Why you'll love making Manhattan Clam Chowder
- Ingredients: Simple and affordable ingredients.
- Make-Ahead: Manhattan Clam Chowder is great to make ahead and also freezes well for meal prepping.
- Versatile: Can be made on the stovetop or in the slow cooker.
Manhattan clam chowder is pure comfort food. Other recipes you may enjoy that use canned fish are Linguine with Clam Sauce, Tuna Pasta Salad, and Instant Pot Tuna Casserole.
Ingredients to make Manhattan Clam Chowder
- center-cut bacon: I prefer center-cut bacon. It is lean and keeps calories down.
- bacon fat: Use for sauteeing the onions and garlic.
- yellow onion, carrots, celery, green pepper, baby red potatoes: Classic vegetables in clam chowder.
- minced garlic
- white wine: You can omit if you do not drink alcohol. The alcohol burns off and enhances the clam flavor.
- can, whole tomatoes: Whole tomatoes add texture to the chowder.
- clam juice: I use a jar of clam juice and all the clam juice from the canned clams.
- tomato paste: Adds flavor and thickens the chowder.
- fresh chopped parsley, fresh thyme, bay leaf, dried basil, dried oregano: Herbs add flavor to the soup.
- minced clams: I use canned clams. An easy pantry staple. The flavors are perfect for the chowder.
- Kosher salt, black pepper: Balances flavors of the chowder
- fresh parsley: Optional garnish
Kitchen Tools to make Homemade Manhattan Clam Chowder
- Dutch Oven
- Measuring Spoons and Cups
- Cutting Board
- Knives
- Vegetable Peeler
- can opener
How to make Manhattan Clam Chowder
This is an overview of the recipe. The full instructions are below in the recipe card.
- Cook the bacon.
- Sauté the onions in bacon fat.
- Add the vegetables and aromatics to the pot.
- Add the clam juice (including the juice from the minced clams) and canned tomatoes to the pot.
- Simmer 30 to 40 minutes, vegetables will be fork-tender, and the flavors will be blended.
- Add the minced clams and chopped cooked bacon.
- Taste for seasoning; adjust seasonings, if needed.
Manhattan Clam Chowder Storage Chips
Make-Ahead - This soup, like most, tends to get more flavorful overnight. I love to make this a day ahead.
Storing Leftover: The soup keeps in the refrigerator, in an airtight container, for 3 to 4 days.
Freezer Instructions: Manhattan Clam Chowder freezes very well. Use a freezer-safe container and store up to 4 months.
Defrost in the refrigerator and reheat in a saucepan until warmed through.
Eileen's Tips for the Best Manhattan Clam Chowder Recipe
- Add the canned clams at the end of cooking so they stay tender and do not get chewy.
- Canned clams are easy to keep in the pantry, and no shucking is required.
Variations for Manhattan Clam Chowder
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Keto: Instead of potatoes, use cauliflower.
- Vegetarian: Omit the bacon. Use an oil to sauté the onions and garlic.
- Spicy: Prefer a bit of spice? Add crushed red pepper to the soup when adding the seasonings.
- Smoky Flavors: Add ½ teaspoon of smoked paprika to accentuate a smoky flavor.
- Seafood Medley: Turn the soup into a seafood chowder with 5 minutes left in simmering, add shrimp and scallops to the chowder.
Manhattan Clam Chowder FAQs
What is Manhattan Clam Chowder?
Manhattan Clam Chowder originated in Rhode Island from Portuguese immigrants.
What is the difference between Manhattan Clam Chowder and New England Clam Chowder?
Manhattan clam chowder is a tomato-based chowder. New England clam chowder is a creamy base with heavy cream or milk.
What to serve with Manhattan Clam Chowder
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Easy Manhattan Clam Chowder (Stovetop or Slow Cooker)
An easy, hearty Manhattan Clam Chowder made with tender, briny canned clams, vegetables, and herbs in a tomato-based soup. This soup is restaurant-worthy and easy to make at home on the stovetop or slow cooker.
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Servings: 8 servings
Calories: 140kcal
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Equipment Needed:
- Slow Cooker if making in the slow cooker
Ingredients
- 6 slices center-cut-bacon Note 1
- 1 Tablespoon bacon fat Note 2
- 1 large yellow onion (peeled and diced)
- 4 cloves minced garlic
- 1 cup white wine
- 3 large carrots (peeled and diced)
- 4 stalks celery (peeled and diced)
- 4 large baby red potatoes (chopped) Note 3
- 1 medium green pepper (seeded and chopped) Note 5
- 28 ounce can, whole tomatoes Note 4
- 16 ounce bottle, clam juice
- 1 Tablespoon tomato paste
- 4 sprigs fresh chopped parsley
- 3 sprigs fresh thyme Note 6
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 24 ounces minced clams Note 6
- 1 teaspoon chopped fresh parsley optional garnish
Instructions
Stovetop Manhattan Clam Chowder
- In a Dutch Oven over medium heat, add 6 slices center-cut-bacon Cook until cooked through, about 8 minutes. Remove the cooked bacon, cut into small pieces, set aside. Remove all but 1 Tablespoon bacon fat.
- To the Dutch Oven, add 1 large yellow onion (peeled and diced), saute until softened and translucent, about 5-8 minutes.
- Add 4 cloves minced garlic, stir another minute to bloom the garlic. Add 1 cup white wine. Use a wooden spoon to scrape up any brown bits at the bottom of the Dutch Oven. Let the wine reduce by half, about 5 to 7 minutes.
- Add 3 large carrots (peeled and diced), 4 stalks celery (peeled and diced), 4 large baby red potatoes (chopped) , 1 medium green pepper (seeded and chopped) 28 ounce can, whole tomatoes , 16 ounce bottle, clam juice, 1 Tablespoon tomato paste, 4 sprigs fresh chopped parsley, 3 sprigs fresh thyme, 1 bay leaf, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon Kosher salt , and ½ teaspoon black pepper. Add the clam juice from the cans of clams (Note 6) Let simmer on low for about 30-40 minutes. Veggies should be fork tender.
- Add 24 ounces minced clams and continue to simmer for another 5 minutes. Add the cooked bacon. Taste, if needed, adjust seasoning.
- Sprinkle with 1 teaspoon chopped fresh parsley (optional garnish)
Slow Cooker Manhattan Clam Chowder Instructions
- In a large skillet, over medium heat, add the bacon. Cook until cooked through and remove bacon. Cut bacon into small pieces, set aside. Remove all but 1 Tablespoon of the bacon grease. Reserve a few Tablespoons of bacon grease in case you need it to saute veggies.
- Add the diced onions to the pan and saute about 3-4 minutes. Add the garlic and stir another minute. Add the white wine. Use a wooden spoon to scrape up any brown bits on the bottom of the saute pan. (See Note 7)
- Add into the slow cooker the onion mixture, carrots, celery, potatoes, whole tomatoes, clam juice, tomato paste, diced orange pepper, bay leaf, basil, oregano, parsley, and thyme. Season with salt and pepper.
- Cover with lid. Set timer for 3-4 hours on high or low 6-8 hours. Add in the clams. Cover and cook 5 minutes on high. Shut off the slow cooker and add in the bacon pieces. Sprinkle with parsley for garnish. Taste, if needed, adjust seasoning.
NOTES
Be sure to check Variations, Expert Tips, and FAQs above for important tips and questions that can help make a delicious recipe.
Note 1: Center-cut bacon is lean, my preferred bacon choice.
Note 2: If not using bacon, omit it, and add the onion, garlic, and wine to the Dutch Oven with 2 Tablespoons of olive oil or unsalted butter.
Note 3: I use baby red potatoes. You can also use Russet or Yukon. I would peel those potatoes as the skin is a bit thick, personal preference.
Note 4: Break up the tomatoes when adding to the Dutch Oven and include the juices.
Note 5: Any color pepper is fine to use.
Note 6: This is (4) 6-ounce cans of minced clams. Add the juice from the cans of clams to the Dutch Oven or Slow Cooker. Refrigerate the minced clams until ready to add to the pot or vessel.
I'm not a registered dietician but I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Serving: 1cup | Calories: 140kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 5mg | Sodium: 493mg | Potassium: 557mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8520IU | Vitamin C: 43.8mg | Calcium: 83mg | Iron: 2.1mg
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