Manhattan Clam Chowder is a tomato based version of the New England classic. This one is loaded with diced tomatoes, bacon, veggies and of course clams. It’s lighter, yet hearty and perfect for a cold day!

When most people hear the words “clam chowder” images of a bowl of thick creamy chowder is probably what comes to mind. And don’t get me wrong, we love New England Style Clam Chowder around here but in the spirit of trying new things, I decided to give Manhattan Clam Chowder a try and oh my word, it gave the classic one a run for it’s money.

Manhattan Clam Chowder has a lot of the same elements as the New England version: clams, clam broth, vegetables, potatoes etc. The main different between the two is that Manhattan Chowder is a tomato based broth, while New England is creamy. The result is hearty, yet lighter seafood soup that is best with soaked up with some fresh baked crusty bread.

Let’s talk about all the ingredients you’ll need to make it.

Manhattan Clam Chowder Ingredients:

BACON: The bacon is going to add a smoky flavor to the entire soup. The rendered fat is perfect for cooking the vegetables and the bacon itself makes a great meaty addtion to the soup.
CANNED CHOPPED CLAMS: I like to use chopped clams in soups because they are bigger than minced but smaller than the whole clams. It helps give great texture.
MANILA CLAMS: Living in the Pacific Northwest, I have access to fresh clams on a pretty regular basis so I knew that I had to include some in this chowder. That being said, if you don’t have access to them, you can make a great chowder by using an additional can of chopped clams.
CELERY/CARROTS/ONION: The classical soup mirepoix. My tip is to make sure that they are all the same size so that they cook evenly.
TOMATO PASTE: Adds a deep rich tomato flavor.
WHITE WINE: I use a dry white wine like sauvignon blanc for this recipe. It helps to deglaze the pan ensuring that you get all of the yummy frond from the bottom after the vegetables have sauteed.
CRUSHED RED PEPPER: To add a little heat. These are totally optional.
CLAM JUICE: You’ll need two bottles of clam juice as well as the reserved juice from the canned clams. This will give you about 20ish ounces of clam juice.
PETITE DICED TOMATOES: Don’t drain them! You want the liquid to add to the broth.
BAY LEAVES: Add a subtle herby, depth of flavor.
THYME: Adds a peppery herb flavor.
YUKON POTATOES: Adds a hearty element to the chowder.
SALT/PEPPER

Step by Step Photos and Instructions:

Making this soup is really easy, and can come together quickly! My biggest tip is to make sure you’ve got everything ready to go when you start the soup, that means all of your veggies chopped, clams drained etc. This will make the whole thing go much smoother.

STEP #1: In a large soup pot, cook bacon over medium heat until browned. Use a slotted spoon to transfer bacon to a paper towel lined plate.
STEP #2: To the pan drippings, add carrots, celery and onions. Cook just until softened.
STEP #3: Add in tomato paste and crushed red pepper. Cook until the tomato paste starts to darken. Pour in white wine to deglaze the pan.
STEP #4: Add in the clam juice, reserved clam juice, tomatoes and bring to a boil. Once boiling add in potatoes, bay leaves and thyme. Cook until the potatoes are fork tender, 10 – 15 minutes.
STEP #5: Add in the canned clams and fresh clams. Cover and cook for 7 – 10 minutes or until the manila clams have opened and the canned clams are warmed through. Season to taste with salt and pepper and serve.

Storage and Leftovers:

This will keep for a day or two in an air tight container in the refrigerator. Reheat in a small saucepan over medium heat until warmed through.

Clams are a favorite around here! Here are some of our other favorite clam recipes:

This creamy Clam Dip is perfect for your next party!

It doesn’t get anymore classic than Steamed Clams in White Wine. A coastal favorite!

Linguine with Clams is a classic for a reason. Fresh clams simmered in a buttery white wine sauce and tossed with hot pasta. Perfect for weeknights!

Make sure your soup repertoire is ready for the cold months!

White Bean and Sausage Soup is a hearty, filling soup! It is loaded with Italian Sausage, white beans and kale. Easy enough for weeknights!

Classic Split Pea Soup with Ham Hock is perfect for a cool day. This recipe yields a protein packed, hearty soup loaded with smoky shredded ham and veggies.

Guinness Beef Stew is a hearty, savory stew that is guaranteed to warm you up on a cold day. Chock-full of tender beef pieces and vegetables.