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
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- 💬 Comments
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
Manhattan Clam Chowder originated in Rhode Island from Portuguese immigrants.
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)
Equipment
Ingredients
Instructions
- 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)
- 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.
Nutrition
Notes
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Cathy
Question
When making ahead of time do you add the clams ahead or not till you warm up to eat?
Eileen xo
Hi Cathy, If making ahead of time, add the clams right at the end so they do not get chewy.
Michelle
This was a good soup.
I may have misunderstood the amount of clam juice to add. I added the 16oz of bottled clam juice and also the juice from the canned clams. Is that correct or should I have added just 16oz from the canned clams?
My carrots were undercooked. I will saute with the onions next time.
Elizabeth
when do i add the clam juice (to the crock pot)?
Eileen xo
Hi Elizabeth, I have adjusted the instructions. Clam juice, tomatoes, and tomato paste get added into the slow cooker at step 3.
Angela
How many servings does this make? I’m making it for my office luncheon and I want to make sure I make enough!
Eileen xo
Hi Angela, this recipe will make 8 servings. I hope you enjoy the recipe.
Karen
I'm a huge fan of Manhattan clam chowder. Love that this is made in the slow cooker!
Eileen xo
Thank you Karen, this is a favorite of mine!
Jane
In step 6 it calls for water, but there is no water listed in the ingredients. How much water do you use?
Eileen xo
Hi Jane, I have updated the recipe and no longer use any additional water in the soup. I've updated the recipe and fixed step 6.
Tania Lau
Yum this looks amazing! A delicious and hearty soup, perfect for this cold weather! Thank you for sharing.
Eileen xo
I am happy you enjoy the recipe Tania! It is a great one for this cold weather
Cheese Curd In Paradise
I can't wait to make this recipe for my mom. She loves manhatten clam chowder and will love this!
Eileen xo
Aw, I hope your Mom enjoys the Clam chowder. My Dad and Mom also love this soup. I am making them some tomorrow.
Valentina | The Baking Fairy
This soup looks fantastic! My family absolutely loves seafood and I bet they would devour this!
Eileen xo
Thank you, Valentina, I hope they make the soup and enjoy!
Jolene
So interesting that both versions originate in New England! I don't care where it's from, just give me a bowl and a spoon 🙂
Eileen xo
I was suprised to Jolene when I found out this soup originated in New England and I agree, it is good!
Amy (Savory Moments)
This is a soup I've only ever eaten in restaurants! I don't know why - I'm definitely giving this recipe a try soon!
Eileen xo
Oh Amy, this is such an easy recipe! Make it at home and enjoy!
Karen
Love the calorie count on this soup. I could have two bowls (or three!)
Eileen xo
Excellent Karen! This is a great low calorie soup!
Lisa
Ohhh YUM! This is so good, I need to make this for my family
Eileen xo
I hope your family enjoys the soup as much as my family, Lisa!
Mackenize
My husband loves clam chowder, but I've never made it for him. Now, I have no excuse with this recipe!
Eileen xo
Awesome Mackenize, this is a great chowder and I hope your husband enjoys the chowder.
Colleen -
Um, hello!!! This is one soup I would never say no to!!!
Eileen xo
Excellent Colleen! I hope you enjoy the chowder.
Kate
I'm always looking for more slow cooker soups! Thanks for celebrating National Soup Swap Day with us!
Eileen xo
Kate, you are a wonderful host! What a great group of recipes from some of my favorite bloggers today!
Wendy Klik
I've been wanting a Manhattan Clam Chowder recipe. Thanks for sharing.
Eileen xo
I hope you enjoy the chowder recipe Wendy!
Cindy
I'm a fan of any kind of clam chowder. Yours sounds so good!
Eileen xo
Thank you so much Cindy! This is one of my favorites