Recipe

Manhattan Clam Chowder

A tomato-forward, light-broth clam chowder with potatoes, celery, and a bright herb finish.

By Matt Campbell

•

4.8

A steaming bowl of Manhattan clam chowder with a red tomato broth, tender clams, diced potatoes, celery, and fresh herbs on top, photographed on a cozy kitchen table

Manhattan clam chowder is the red, brothy cousin of New England clam chowder. Same comforting idea, different vibe. Instead of cream and a flour-thickened base, this one leans into tomatoes, aromatics, and a light broth that tastes bright and briny, not heavy.

This version is built for real-life cooking: accessible pantry ingredients, clear timing, and one crucial promise. Your clams will stay tender. We simmer the potatoes and vegetables first, then add clams at the end so they warm through without turning into bouncy little erasers.

Optional but recommended: a small amount of bacon. Not to make it smoky-overload, just enough to add depth and a subtle savory backbone that makes the tomato and herbs pop.

A stainless steel pot of red Manhattan clam chowder simmering on the stove with visible potatoes, celery, and herbs

Why It Works

Light, brothy texture: No cream, no roux, no flour-heavy thickening. The potatoes naturally give a little body.
Tomato-forward but balanced: Tomato paste plus crushed tomatoes give sweetness and color, while clam juice and a splash of acidity keep it lively.
Clam-safe timing: We add clams at the very end, just long enough to heat them, so they stay silky and tender.
Bright herb finish: Fresh parsley and thyme wake everything up, especially for leftovers the next day.

Pairs Well With

Storage Tips

How to Store and Reheat

Manhattan clam chowder is a next-day-lunch champion. The flavors settle in, the tomato mellows out, and the herbs get cozier. Here is how to keep it tasting fresh.

Fridge

Cool chowder quickly, then store in airtight containers.
Keeps well for 3 to 4 days.

Freezer

You can freeze it, but potatoes can thaw a little mealy or watery.
If you plan to freeze, slightly undercook the potatoes by 2 minutes.
Freeze up to 2 months in freezer-safe containers, leaving a little headspace.

Reheating without rubbery clams

Reheat gently over low to medium-low heat until steaming, not boiling.
If it starts to bubble hard, turn it down. Boiling is the fast lane to tough clams.
Need to stretch leftovers? Add a splash of water or broth, then re-season with salt and a squeeze of lemon.

Common Questions

What is the difference between Manhattan and New England clam chowder?

New England clam chowder is creamy and often thickened with dairy and sometimes flour (though some versions lean on potato starch or reduction instead). Manhattan clam chowder is tomato-based and brothy, with a lighter texture and a brighter, more herb-forward finish.

Can I use canned clams?

Yes. Canned clams make this weeknight-friendly. Add the clams at the end and use either bottled clam juice or a mix of clam juice and seafood stock for the broth.

Can I use fresh clams instead?

Absolutely. Plan on about 3 to 4 pounds littlenecks or cherrystones. Steam them separately until they open, then chop the meat and add it at the end. Discard any clams that do not open. Use the strained steaming liquid as part of your broth for extra clam flavor.

Why do my clams get chewy?

Clams get chewy when they are cooked too long, especially at higher heat. In this recipe, we cook the vegetables and potatoes first, then add clams at the very end for just a few minutes to warm through.

How do I make it a little thicker without cream or flour?

Two easy moves: mash a few potato cubes against the side of the pot, or simmer uncovered for 5 to 8 minutes to reduce the broth slightly. Both keep it light while adding body.

Is bacon traditional in Manhattan clam chowder?

Some versions use it, some do not. I treat it as optional. A small amount adds depth without making the soup taste like a smoky bacon bomb.

How do I keep it pork-free but still flavorful?

Skip the bacon and use olive oil. If you want a little extra depth, add a pinch of smoked paprika when you toast the tomato paste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottom pot or Dutch oven (at least 5 to 6 quarts)
Cutting board and sharp knife
Wooden spoon
Measuring cups and spoons
Can opener (if using canned clams and canned tomatoes)
Ladle

I love creamy chowders, but sometimes I want the clam flavor without the nap that follows. Manhattan clam chowder is what I make when I want something warm and filling that still tastes bright. It is the kind of soup you can eat on a Tuesday, then actually look forward to at lunch on Wednesday. Also, it gives you an excuse to chop a pile of celery and feel like you have your life together, even if your sink is full of dishes.

Manhattan Clam Chowder

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

Bacon (optional): 2 slices, chopped
Olive oil: 1 tablespoon (use if skipping bacon, or as needed)
Yellow onion: 1 medium, diced
Celery: 3 ribs, diced
Carrot: 1 medium, diced
Garlic: 3 cloves, minced
Tomato paste: 2 tablespoons
Crushed tomatoes: 1 (14 to 15 ounce) can
Clam juice: 2 bottles (8 ounces each), or 2 cups
Seafood stock or broth: 2 cups (or use chicken broth in a pinch)
Yukon Gold potatoes: 1 1/2 pounds, peeled or unpeeled, cut into 1/2-inch cubes
Bay leaf: 1
Dried oregano: 1/2 teaspoon
Red pepper flakes: 1/4 teaspoon (optional)
Kosher salt: to taste (start with 1/2 teaspoon and adjust at the end)
Black pepper: to taste
Canned chopped clams: 2 cans (6.5 ounces each), drained, reserving 2 to 4 tablespoons clam liquid if desired
Fresh thyme: 1 to 2 teaspoons leaves (or 1/2 teaspoon dried)
Fresh parsley: 1/3 cup chopped
Lemon: 1/2, for a squeeze at the end (optional but great)

Note on clams: If you prefer bigger pieces, use canned whole baby clams. If you want it more restaurant-style, add 1 extra can.

Note on the reserved clam liquid: Taste it first. Some brands are salty. Add a little for extra briny flavor, or skip it if your broth already tastes perfect.

Instructions

Render the bacon (optional), 5 minutes. Set a large pot over medium heat. Add chopped bacon and cook until browned and the fat is rendered. If you have more than about 1 to 2 tablespoons fat in the pot, spoon off the extra. If you skipped bacon, heat 1 tablespoon olive oil instead.
Soften the aromatics, 6 to 8 minutes. Add onion, celery, and carrot. Cook, stirring occasionally, until the vegetables look glossy and the onion is translucent. Add garlic and cook for 30 seconds, just until fragrant.
Toast the tomato paste, 1 minute. Stir in tomato paste and cook for 60 seconds. This step takes it from raw and tinny to deep and savory.
Build the broth, 2 minutes. Add crushed tomatoes, clam juice, and stock. Stir well, scraping up any flavorful bits on the bottom. If you are using the reserved canned clam liquid, stir in 2 tablespoons now, then taste. Add up to 2 more tablespoons if you want more clam punch, keeping an eye on salt.
Add potatoes and simmer, 15 to 18 minutes. Add potatoes, bay leaf, oregano, and red pepper flakes. Bring to a gentle simmer, then lower heat to keep it steady. Simmer until the potatoes are tender but not falling apart.
Timing tip: Start checking at 15 minutes. The moment the potatoes are tender, you are ready for clams.
Optional potato note: If you want a slightly clearer broth, give the cubed potatoes a quick rinse and drain before adding. If you want a touch more body, do not bother.
Add clams at the end, 2 to 4 minutes. Stir in drained clams. Simmer gently just until the clams are heated through. Do not boil. Taste and season with salt and black pepper.
Salt note: This is the moment to dial it in. Between bacon, clam juice, stock, and the clams themselves, the salt level can swing.
Bright herb finish, 1 minute. Turn off the heat. Stir in thyme and parsley. Add a squeeze of lemon if you want the flavors to pop.
Rest and serve, 5 minutes. Let the chowder sit off heat for a few minutes. Ladle into bowls and serve with oyster crackers, toasted bread, or a grilled cheese if you are going for full comfort mode.

A close-up of Manhattan clam chowder in a bowl topped with chopped parsley and thyme, with potatoes and clams visible in the red broth

Nutrition information is estimated.

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