Ultimate Manhattan Clam Chowder

There’s nothing quite like a steaming bowl of Manhattan clam chowder when the weather turns cool. I’ve been making this red-broth beauty for years, and it never fails to warm both hearts and bellies.

You’ll find yourself coming back to this Manhattan clam chowder time and again. The rich tomato base creates the perfect backdrop for tender clams and colorful vegetables.

Why this Manhattan clam chowder works no matter the season

This soup has a way of bringing people together around the dinner table. The combination of savory vegetables and plump clams creates a satisfying meal that feels both light and filling.

The beauty lies in how all the ingredients play together, each spoonful delivers different textures and flavors.

You can have this on the table in under an hour, making it perfect for busy weeknights when you need something nourishing fast.

Everything you need for the perfect Manhattan clam chowder

• 6 ounces turkey bacon, diced into small pieces
• 1¾ cups yellow onion, chopped
• ¾ cup celery stalks, diced
• ¾ cup carrots, diced small
• ½ teaspoon dried thyme leaves
• 1 teaspoon dried parsley flakes
• 4 garlic cloves, minced fine
• ¼ teaspoon red pepper flakes (optional, for gentle heat)
• 2 tablespoons tomato paste
• 1 (8-ounce) bottle clam juice
• 4 cups low-sodium chicken broth
• 2 (14.5-ounce) cans diced tomatoes, with juice
• 2¾ cups Yukon Gold potatoes, peeled and cubed
• 4 (6.5-ounce) cans chopped clams, drained (reserve juice if desired)
• Sea salt and black pepper to taste
• Fresh parsley for garnish
• Oyster crackers for serving

Pro tip: I like using turkey bacon instead of pork, it gives you that smoky flavor while keeping things lighter.

For the potatoes, Yukon Gold holds its shape beautifully, but red potatoes work wonderfully too.

My Method for Manhattan Clam Chowder

1. Start the base (8 minutes): In a large, heavy-bottomed pot over medium heat, cook the diced turkey bacon until it becomes golden and crispy, stirring occasionally. This usually takes about 6-7 minutes. Remove all but 2 tablespoons of the rendered fat from the pot.
2. Build the aromatics (6 minutes): Add your chopped onions, celery, carrots, thyme, and parsley to the pot with the bacon. Cook these vegetables, stirring now and then, until they start to soften and the onions become translucent, about 5-6 minutes.
3. Add the garlic (1 minute): Stir in the minced garlic and red pepper flakes if you’re using them. Cook for just one minute until fragrant – you’ll smell that gorgeous aroma wafting up.
4. Incorporate tomato paste (2 minutes): Add the tomato paste and stir it around with the vegetables. Let it cook for about 1-2 minutes until it darkens slightly and becomes fragrant.
5. Add liquids and tomatoes (2 minutes): Pour in the clam juice, chicken broth, and both cans of diced tomatoes with their juice. Bring this mixture to a gentle boil over medium-high heat.
6. Cook the potatoes (18 minutes): Add your cubed potatoes to the pot. Once everything comes to a boil, reduce the heat to medium-low and let it simmer, uncovered, until the potatoes are fork-tender, about 15-18 minutes.
7. Finish with clams (3 minutes): Gently stir in the drained clams and let them warm through for just 2-3 minutes. Don’t let the soup boil at this point – you want to keep those clams tender, not rubbery.
8. Season and serve: Taste your Manhattan clam chowder and add salt and pepper as needed. Ladle into warm bowls and top with fresh parsley and crispy oyster crackers.

The little things that make Manhattan clam chowder turn out amazing

The secret to exceptional Manhattan clam chowder is patience with your vegetables. Let them cook slowly in that first stage, this builds the flavor foundation for your entire soup.

Don’t rush the tomato paste step either.

Those two minutes of cooking really develop its sweetness and depth. I learned this trick from my grandmother, and it makes all the difference in the final taste.

Here’s something I discovered by accident: this soup tastes even better the next day. The flavors have time to marry and deepen overnight in the refrigerator, creating something truly special.

Can I make Manhattan clam chowder ahead of time?

Absolutely! This Manhattan clam chowder is actually one of those soups that improves with time. Make it up to 2 days ahead and store it covered in the refrigerator.

The flavors become more complex and mellow beautifully.

When reheating, do it gently over medium-low heat, stirring occasionally. Add a splash of broth or clam juice if it seems too thick.

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What’s the best way to store leftover chowder?

Keep your leftover Manhattan clam chowder in the refrigerator for up to 4 days in a covered container.

For longer storage, you can freeze it for up to 3 months, though the potato texture may change slightly when thawed.

Always let the soup cool completely before refrigerating, and reheat only the portion you plan to eat.

Can I use fresh clams instead of canned?

Fresh clams work beautifully in this recipe! You’ll need about 2 pounds of littleneck clams. Steam them until they open, then chop the meat and strain the cooking liquid to use in place of bottled clam juice.

The cooking time remains the same, but you’ll add the fresh clam meat at the very end, just like you would with canned clams.

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What can I substitute for turkey bacon?

If you prefer to skip the bacon entirely, try using 2 tablespoons of olive oil to cook your vegetables. For extra flavor, add a teaspoon of smoked paprika when you add the other herbs.

You could also use diced pancetta or even chorizo for a different flavor profile – just adjust the cooking time as needed.

I’d love for you to follow me on Pinterest where I share all my favorite comfort food recipes like this one.

You’ll find everything from quick weeknight dinners to special occasion treats, all tested in my own kitchen first.

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My favorite occasions to make Manhattan clam chowder

I find myself making this soup most often on Sunday afternoons when I want something that will feed us well through the beginning of the week.

The house fills with the most wonderful aroma as it simmers away.

This Manhattan clam chowder also shines as a first course for dinner parties. I’ll make a big batch and serve it in smaller portions before the main course, usually alongside some crusty bread or simple crackers.