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Warm up with a hearty bowl of Manhattan Clam Chowder, packed with smoky bacon, tender potatoes, and a flavorful blend of clams, tomatoes, and fresh vegetables. This easy chowder is perfect for a cozy night in, and it’s gluten-free and low-calorie, making it a lighter option without sacrificing flavor.
Here is Why This Red Clam Chowder Recipe Works
Smoky bacon = flavor boost. Because bacon makes everything better, right?
Packed with veggies and clams. It’s hearty, satisfying, and loaded with goodness in every bite.
Gluten-free and low-calorie. A lighter take on a classic without cutting corners on flavor.
Quick and easy. No need to babysit the stove for hours; this chowder simmers up in no time!
The Ingredients
- Meat: Smoky bacon
- Produce: Yellow onion, garlic, carrots, celery, Yukon Gold potatoes, parsley
- Pantry: Clam juice, diced tomatoes, chopped clams, Old Bay seasoning, black pepper, red pepper flakes, dried thyme, bay leaves
- Condiments: Tomato paste
- Other: White wine
Unlike New England clam chowder which is a cream-based and thickened, Manhattan Clam Chowder has a tomato-based broth, making it lighter while still packing in bold flavors from the clams and veggies.
Variations for Tomato Based Clam Chowder
Smoky Sausage Clam Chowder: Swap the bacon for ½ pound of smoked sausage, sliced, and sautéed with the vegetables.
Spicy Chorizo Clam Chowder: Add ½ cup of cooked chorizo for a kick of spice, and toss in a chopped jalapeño or red chilis with the vegetables for extra heat.
Corn and Clam Chowder: Stir in 1 cup of fresh or frozen corn during the last 5 minutes of cooking.
If you prefer, you can thicken any of these chowder recipe variations the same way we did with our New England chowder or simply just toss in some pasta which will add a bit of thickness.
Tips for Success
- Don’t overcook the clams: Stir in the clams at the end and let them rest in the hot chowder. Overcooking them will make them tough and chewy.
- The clam juice is the base of your broth, so get a good brand for the best flavor.
- Cut your potatoes into uniform cubes and simmer until fork-tender, but not mushy.
- No wine? No problem! Replace the wine in this recipe with an equal amount of chicken or vegetable broth. It still adds great flavor and helps deglaze the pan.
- You can use canned, fresh, or frozen clams with this recipe. Canned clams tend to be the most convenient option, but fresh or frozen clams will give you a richer, brinier flavor.
Storage
To store leftover Manhattan Clam Chowder, allow it to cool completely before transferring it to an airtight container.
- Refrigerate: Store the chowder in the fridge for up to 3 days. Reheat gently on the stovetop over medium until heated through. Avoid boiling to prevent overcooking the clams.
- Freeze: For longer storage, you can freeze the chowder. Place it in a freezer-safe container, leaving a little room for expansion. It will keep for up to 3 months.
- Reheat from frozen: Thaw overnight in the fridge, then reheat on the stovetop or cook in the microwave. Note that freezing may slightly change the texture of the potatoes.
What To Serve With Manhattan Clam Chowder
Serve this Manhattan clam chowder recipe with a warm, sprouted wheat bread and a Romaine wedge salad and you have a quick one-pot dinner!
Another great seafood-based chowder that you have to try is our smoked salmon chowder or some of our other hearty chowders.
More Recipes You Will Love
- Chicken Cauliflower Soup: Roasting brings out the subtle sweetness of the cauliflower as the florets become lightly caramelized. Purred in a blender; then adding a bit of cream gives this soup a thick bisque-like goodness.
- Split Pea and Ham Soup: Homemade Split Pea and Ham Soup is a classic, comforting soup, perfect for the cold winter weather.
- Chicken Noodle Soup: Chicken noodle soup is so comforting not only when you are down with the flu but anytime.
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Manhattan Clam Chowder
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Equipment
Ingredients
- 4 thick-cut smoky bacon, diced
- 1 large yellow onion, finely chopped
- 3-4 cloves garlic , grated or minced
- 2 carrots, cut into 1/4-inch cubes
- 1 (8- inch) celery stalk, sliced 1/4-inch thick
- 1 cup dry white wine
- 3 bottles clam juice, 8 oz each
- 3 large Yukon Gold Potatoes, peeled and cut into cubes
- 28 oz diced tomatoes, 1 28 oz can
- 3 tablespoons tomato paste
- 1 teaspoon Old Bay Seasoning
- ¼ teaspoon black pepper
- Red pepper flakes to taste
- 1 teaspoon dried thyme
- 3 dried bay leaves
- 4 cans chopped clams with their liquid, 6 oz. each (See Notes)
- ¼ cup chopped parsley , for garnish
Instructions
- In a Dutch oven or large soup pot set over medium-high heat, add the diced bacon and cook until crisp. Reduce the heat to medium and add the onions, garlic, carrots and celery. Sauté the vegetables for 3-5 minutes.
- Pour in the wine and cook for 1 minute to burn off the alcohol; then add the clam juice, potatoes, tomatoes, tomato paste, Old Bay, peppers, dried thyme and bay leaves. Bring to a boil; then reduce to low and simmer for 10 minutes.
- Stir in the chopped clams and their liquid and cook on low heat for 5 minutes.
To Serve:
- Ladle into soup bowls and top with a garnish with chopped parsley.
Notes
- To use fresh clams, steam 5 pounds of clams in 2 cups of water until they open. let cool and remove clams, discard shells and chop clams. Use the clam broth as directed in recipe. Off the heat, add the clams to the hot chowder and let rest for 5 minutes. Over-cooking the clams will result in tough, chewy clams.
- 1 pint of shucked fresh clams with their liquid may be chopped and substituted for canned clams.
- Adjust the seasoning to your preference. We didn’t add any salt because the Old Bay and the bacon added enough salt for our taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can this be frozen? If so, for how long. Thanks
Hi, Ann Marie….yes it can be frozen, place it in an airtight,freezable container; thaw overnight in the refrigerator before reheating. Thanks for your feedback.
Your instructions does not instruct when to add the tomatoes or the tomato paste?
Oops, thank you, Joe, for that good catch. I appreciate your letting me know. I made the correction in the recipe card. The soup will taste better with tomatoes and tomato paste. Thanks again!
Thank you……here’s one for ya…I like the Rhode Island clear chowder recipe, and use my clam broth from fresh steamed clams…I add fresh chopped raw clams (cooked before adding to pot)…question: does clam base enhance the flavor of the broth?
Yes, the clam juice helps give the broth a more enhanced clam flavor. If you can’t find any then you can replace it with stock.
Quick to prepare and so tasty too! I love mine with some good homemade sourdough!
I agree, Angie! I just bet your homemade sourdough is fantastic! Thanks for your comments 🙂