Manhattan Clam Chowder Recipe with clams, tomatoes, potatoes, bacon, celery, onion, garlic, and herbs simmered into a bright, cozy, tomato-based soup.
You know how certain foods just… stick to certain memories? Like you can’t taste them without being pulled right back to some oddly specific moment? That’s exactly what this Manhattan Clam Chowder Recipe is for me. I can’t even ladle it into a bowl without remembering this random rainy afternoon in New York when I ducked into a tiny diner because my umbrella had basically given up on life.
The place was warm, a little cramped, smelled like coffee and old wood — the kind of diner where all the employees look like they’ve worked there since the 80s and the menu is laminated within an inch of its life. The server (I swear her name was Linda, even though she definitely never told me) dropped a steaming bowl of their Manhattan clam chowder in front of me while yelling at a dishwasher in the back. And I remember thinking, “Huh. Tomato-based chowder? Bold move.”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
One spoonful later and I’m having an emotional reaction in public. The broth was bright and tomatoey, the clams tasted clean and briny, the potatoes were soft but not mushy… it was just the perfect thing for that kind of gray, slightly lonely day where soup somehow feels like a friend. Ever felt that? Food that feels like someone is patting your shoulder and telling you you’re doing great, even if you’re absolutely not.
So yeah, this Manhattan Clam Chowder Recipe isn’t just a soup to me — it’s a little portal back to that weird cozy diner moment. And every time I make it now, I feel a little bit of that same comfort, even if I’m just in my kitchen wearing mismatched socks and trying not to burn the bacon.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Manhattan Clam Chowder Recipe?
Okay, confession time: for the longest time, I thought Manhattan clam chowder was the “forgotten middle child” of chowders. Not creamy like New England clam chowder, not spicy like some Southern seafood soups… kind of just there. But that was before I actually tasted a really good one.
This version? It’s fresh. Tomato-forward. Somehow light and hearty at the same time. And honestly, I think the mix of canned clams and fresh clams gives it this layered ocean flavor that feels like it’s been simmering at a coastal restaurant all day — even though it only cooks for about an hour. There’s smoky bacon in there, bright veggies, herbs that make the whole pot smell like comfort, and potatoes that soak up the broth like little flavor sponges.
It’s also the kind of recipe that forgives you. Rushed it a bit? Still good. Added too much hot sauce? Kinda fun. Forgot the celery seed? You’ll survive. Isn’t it nice when a recipe doesn’t demand perfection from you?
Ingredient Notes:
I always feel like ingredients make more sense when someone just talks to you like a normal person, so here’s the lowdown:
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Bacon: It brings the smoky backbone. Even two slices make a surprising difference.
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Olive Oil: Keeps things from sticking and balances the bacon fat.
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Carrots, Celery, Onion: The “classic soup trio” that literally every grandma seems to trust.
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Garlic: If soup had a heartbeat, it would probably be garlic.
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Thyme + Celery Seed + Bay Leaves: Gives this Manhattan Clam Chowder Recipe that slow-simmered, old-school flavor.
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Tomatoes: What makes this chowder Manhattan-style — bright, warm, and a little tangy.
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Clam Broth + Canned Clams: Adds layers of briny goodness.
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Fresh Clams: The showstoppers. They open up dramatically like they’re performing.
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Waxy Potatoes: They don’t fall apart and become sadness.
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Hot Sauce: Just enough to wake things up.
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Salt + Pepper: Go slow — clam broth is naturally salty.
How To Make Manhattan Clam Chowder?
Let’s cook this Manhattan Clam Chowder Recipe together — but casually, with jokes, because soup should never be stressful.
Step 1: Cook the Bacon
Start slow. Let the bacon render its fat, turn crispy, and smell incredible. Pull it out, chop it, try not to eat half of it (I’ve failed many times), and save it for later.
Step 2: Sauté the Veggies
In the same pot — don’t wash it, seriously — add your carrots, celery, and onion. Cook until soft and shiny, not browned. Add garlic for the last minute because garlic burns faster than my patience some days.
Step 3: Add Herbs, Tomatoes, Broth & Potatoes
Now the pot starts smelling like an actual chowder. Add your thyme, celery seed, bay leaves, tomato juice, clam broth, and the clam juice from the cans. Add the potatoes. Bring this Manhattan Clam Chowder Recipe to a simmer. Let it cook until the potatoes surrender and become tender — usually 30 to 40 minutes.
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Step 4: Add Canned & Fresh Clams
Add the canned clams and the fresh clams. Cover the pot. When the fresh clams pop open dramatically like they’re saying “ta-da!”, they’re done. Any clams that refuse to open? Toss them. They’ve chosen chaos.
Step 5: Season & Serve
Add hot sauce, salt, and pepper. Stir. Taste. Adjust. Remove bay leaves. Serve in big bowls with a couple of pretty clams on top to make it look like you put in more effort than you actually did.
Storage Options:
This Manhattan Clam Chowder Recipe gets better the next day — truly. The flavors deepen. The potatoes soak up more broth. It becomes that leftovers you kind of look forward to all morning. Store it in the fridge for up to 3 days. Freezing, though? Nope. Clams turn rubbery and potatoes get grainy, and no one deserves that.
Variations and Substitutions:
Here’s where you can really make this dish your own:
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No bacon? Add smoked paprika or leave it out entirely.
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No fresh clams? Double the canned ones — honestly still delicious.
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Want spice? More hot sauce or a diced chili.
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Want richness? Splash of white wine or a little butter.
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Want more veggies? Corn, bell peppers, even zucchini works.
What to Serve with Manhattan Clam Chowder?
This chowder loves company:
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Crusty bread (mandatory)
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Oyster crackers (classic)
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A fresh green salad
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Roasted veggies
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A cold beer
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A crisp white wine (hello, Sauvignon Blanc)
Frequently Asked Questions:
Can I skip the fresh clams?
Yep. Canned clams carry the recipe just fine.
Can I use fresh tomatoes?
Totally — just simmer longer so they break down.
What potatoes work best?
Waxy potatoes like Yukon golds — they stay firm and lovely.
If you end up making this Manhattan Clam Chowder Recipe, I hope it brings you even a tiny spark of comfort — maybe a memory, maybe a moment of calm — the same way it does for me. And seriously, let me know how it turns out. I love hearing your kitchen stories.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Manhattan Clam Chowder Recipe
Ingredients
Base Ingredients
- 2 slices bacon or substitute with 2 tablespoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 2 carrots peeled and sliced
- 2 ribs celery chopped
- 1 onion chopped
- 1 large garlic clove minced
Seasonings & Aromatics
- 1/2 teaspoon dried thyme
- 1/4 teaspoon celery seed
- 2 bay leaves
Liquids & Clams
- 1 1/2 cups canned tomato juice strained tomatoes, or crushed tomatoes
- 1 14-ounce can clam broth or clam juice
- 2 10-ounce cans baby clams, juices reserved
- Approximately 12 small live clams such as littleneck or Manila, cleaned
Additional Ingredients
- 1 pound waxy potatoes peeled and cut into 2-inch chunks
- Tabasco or other hot sauce to taste
- Kosher salt and freshly ground black pepper to taste
Instructions
Cook the Bacon
- Place the bacon and olive oil in a large pot over medium heat. Cook slowly until the bacon becomes crisp and the fat has rendered. Remove the bacon, chop it into small pieces, and set aside.
Sauté the Vegetables
- Increase heat to medium-high. Add the carrots, celery, and onion to the rendered fat. Sauté for 4 to 5 minutes, or until the vegetables are softened and translucent, ensuring they do not brown. Add the minced garlic and cook for an additional minute. Return the chopped bacon to the pot.
Add Herbs, Liquids, and Potatoes
- Add the dried thyme, celery seed, and bay leaves. Stir in the tomato juice, clam broth, and reserved canned clam juice. Add the potato chunks and mix well. Bring the mixture to a simmer. Cover and cook gently for 30 to 40 minutes, or until the potatoes are tender.
Add the Clams
- Once the potatoes are cooked, add the canned clams and the cleaned live clams. Cover the pot and simmer for 5 to 10 minutes, or until the fresh clams fully open. Discard any clams that remain unopened after cooking.
Season and Serve
- Taste and season with salt, black pepper, and hot sauce. Remove the bay leaves. Ladle the chowder into bowls, placing one or two clams in their shells in each serving.
Notes
- Ensure the clam broth, canned clams, and tomato products are certified gluten-free, as some brands may contain additives or cross-contamination.
- Verify that hot sauce and dried seasonings do not contain gluten derivatives.
- Serve with gluten-free bread or crackers if desired.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
