Easy Manhattan Clam Chowder (Stovetop or Slow Cooker)

Manhattan Clam Chowder in a bowl topped with a sprig of fresh thyme.

5 from 3 votes

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.

Course Main Dish

Cuisine American

Keyword easy chowder recipe, Manhattan clam chowder, red clam chowder

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 140kcal

Author Eileen Murphy Kelly

Equipment

Slow Cooker if making in the slow cooker
Dutch Oven
Measuring Spoons and Cups
Cutting Board
Knives
Vegetable Peeler
can opener

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

US Customary - Metric

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