Manhattan Clam Chowder Recipe

Ingredients

• 5–6 strips (about 150 g; about 1 cup chopped)thick-cut bacon, chopped
• 150 g (1 cup)sweet onion, chopped
• about 130 g (1 cup)carrot, chopped
• about 100 g (1 cup)celery, chopped
• 3–4 clovesgarlic, minced
• 454 g (16 oz)baby potatoes, diced
• 2 teaspoonsItalian seasoning
• 794 g (28 oz)canned fire-roasted diced tomatoes
• 237 ml (8 oz)clam juice
• 946 ml (32 oz)seafood stock
• 567 g (20 oz)canned whole baby clams in their juices
• 2 tablespoonsfresh parsley, chopped
• To garnishoyster crackers

Instructions

1. 1

   Chop the ingredients

   Chop the bacon and vegetables into similarly sized pieces so they cook evenly.

2. 2

   Cook the bacon

   Set a large 5.7–7.6 L (6–8 qt) pot over medium heat and add the chopped bacon. Stir and sauté until reddish-brown and mostly cooked. Add the onion, celery and minced garlic; sauté for 2–3 minutes, then stir in the carrots and potatoes.

3. 3

   Simmer the base

   Add the Italian seasoning, fire-roasted tomatoes, clam juice and seafood stock. Stir well and bring to a simmer. Cook for 10–15 minutes, stirring regularly.

4. 4

   Add the clams

   Test the potatoes with a fork. When they are soft and very tender, add the clams with their juices and the chopped parsley, then stir to combine. Simmer for another 3–4 minutes.

5. 5

   Serve the chowder

   Serve warm on its own or with a sprinkling of crispy oyster crackers.

What is Manhattan clam chowder?

Manhattan clam chowder is an American style of clam soup with a tomato-based broth rather than a creamy one. It brings together clams, vegetables and potatoes in a savoury, bright-tasting bowl.

This version builds flavour with bacon, fire-roasted tomatoes and Italian seasoning. The result is hearty but keeps the broth dairy-free.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 11g protein, 31g carbs, 9g fat.

The potatoes and tomatoes provide much of the carbohydrate, while bacon contributes fat and the clams provide protein. For a more balanced plate, serve a bowl with a green salad or another non-starchy vegetable alongside.

The ingredients that build flavour

Bacon: cooking it first gives the base a savoury note and leaves rendered fat for sautéing the vegetables. Thick-cut strips also make substantial pieces in the finished soup.

Tomatoes and stock: fire-roasted tomatoes add a deeper, slightly smoky tomato flavour, while clam juice and seafood stock give the broth its seafood character.

Clams: the canned clams go in near the end, along with their juices. This helps them warm through without simmering for the full cooking time.

Chop for even cooking

Even pieces: try to cut the onion, carrot, celery and potatoes to a similar size. Smaller, uniform pieces cook more consistently and make the soup easier to eat.

Potatoes: dice them small enough to soften during the 10–15-minute simmer. Check with a fork before adding the clams; the potatoes should be very tender.

Build the soup in stages

Start with bacon: sauté it until reddish-brown and mostly cooked before adding the onion, celery and garlic. Give those vegetables 2–3 minutes before adding the carrot and potatoes.

Finish gently: simmer the broth base for 10–15 minutes, stirring regularly. Once the potatoes are tender, add the clams and parsley and simmer for just 3–4 minutes.

Check the texture and doneness

Tender potatoes: a fork should pass into a piece easily before the clams go in. If the potatoes need longer, keep simmering the base and check again.

Warm clams: the final short simmer is to heat the clams through and bring the flavours together. Stir gently so the clams remain whole.

Serve it with

Oyster crackers: add them just before eating so they stay crisp on top. They also make the soup feel a little more substantial.

A simple green salad or a slice of crusty bread can round out the meal. Serve the chowder warm while the potatoes are tender and the broth is hot.

Recipe notes & tips

• Cut the vegetables and potatoes into even pieces so they cook at a similar pace.
• Stir regularly during the broth simmer to help prevent ingredients settling on the bottom of the pot.
• Use a fork to check potato tenderness before adding the clams.
• Add the clams with their juices to retain their flavour in the broth.
• Sprinkle on oyster crackers just before serving to keep them crisp.

Variations

• More herbs: add a little extra Italian seasoning if you want a more pronounced herb flavour.
• Fresh parsley: reserve some chopped parsley for sprinkling over the bowls at the table.
• Extra vegetables: increase the carrot or celery for a vegetable-forward soup.
• Cracker topping: serve oyster crackers separately so everyone can add their preferred amount.
• Smokier notes: use the fire-roasted tomatoes as directed and let them simmer with the stock to deepen their flavour.

Common mistakes to avoid

• Uneven chopping: pieces cook at different speeds, so aim for similarly sized vegetables and potatoes.
• Adding clams too early: a long simmer can make them less tender; add them only after the potatoes soften.
• Skipping the potato check: test with a fork before adding the clams, and continue simmering if the potatoes are still firm.
• Boiling hard: keep the soup at a simmer so it cooks steadily without vigorous bubbling.
• Crackers added too soon: they lose their crispness in the broth, so sprinkle them on at serving time.

How to store

Refrigerate leftover chowder in a covered container for up to 3 days. Reheat gently in a saucepan over medium-low heat until hot, stirring occasionally; avoid a prolonged boil, which can toughen the clams.

Frequently asked questions