A hearty bowl of Manhattan Clam Chowder loaded with clams and veggies is the perfect addition to your soup menu this winter!
What on earth has taken me so long to share this staple of a soup here at the BHK?!
Beats me. But better late than never, right?
Tom and I enjoy both New England and Manhattan Clam Chowder, but when we’re trying to healthy things up a bit, the New England creamy version takes a back seat to this delicious clam and veggie-filled, creamless delight of a soup.
It’s honestly a meal in a bowl. Loaded with clams, potatoes, tomatoes, onions, carrots, celery and a smidge of bacon, you’ll only need some crusty bread on the side for dunking or a handful or so of oyster crackers.
The base of the chowder is tomatoes and clam juice which you can purchase, bottled, from your local market. During the winter, I usually just buy chopped clams from Bumble Bee in a can. Summer’s a different story, when we can go clamming in the bay and use fresh. The Bumble Bee clams and clam juice are a great substitute.
This soup is flavorful, healthy, quick and easy for those busy weeknights and is sure to satisfy the seafood lovers around the table. Enjoy!
If you’re looking for a cream-based soup that’s clam-packed, try my Clams Casino Soup. It’s the classic appetizer in soup form and it’s delicious!
A Few Cook’s Notes for Manhattan Clam Chowder Recipe:
I added five 6.5-oz. cans of Bumble Bee chopped clams to this soup recipe which I thought was plenty. You could always add more or less to your liking. I also drain the clams before adding.
I added 4 slices of cooked, chopped bacon for added flavor. If you want to keep the soup vegetarian, you can just omit the bacon.
Manhattan Clam Chowder
Print Recipe Pin RecipeIngredients
- 4 slices bacon, chopped
- 2 Tbsp. olive oil
- 2 cups yellow onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 5 8-fluid-oz. bottles clam juice
- 1 14-oz. can diced tomatoes
- 1 8-oz. can tomato sauce
- 2 cups Yukon Gold potatoes, cut into small cubes
- 1 tsp. dried oregano
- 1 tsp. dried thyme leaves
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 bay leaf
- 5 6.5-oz. cans chopped clams, drained
- 2 Tbsp. flat-leaf parsley, finely chopped
Instructions
- Cook bacon in a 5-quart Dutch oven over medium-high heat until just crispy. Remove bacon from pot with a slotted spoon to a paper towel lined plate. Set aside. Discard all but one tablespoon of bacon fat from the pot. Add the olive oil and onion to the pot and cook over medium heat until translucent and softened, about 5 minutes. Add the celery, carrots and garlic and continue to cook for 5-6 minutes.
- Add the clam juice, diced tomatoes, tomato sauce, potatoes, oregano, thyme, salt, pepper and bay leaf. Increase the heat to medium-high and let come to a boil. Once it comes to a boil, reduce the heat and let simmer, cover and cook until vegetables are softened, about 12-15 minutes.
- Remove from the heat and stir in the bacon, clams and parsley. Discard the bay leaf and season with salt and pepper.
Absolutely glad you decided to share this comforting chowder; I just forward it on, and on … :-)
Thanks Davorka!
LOVE clam chowder! But I haven’t had it in years. It’s time to fix that–I have to try your recipe!
Hope you enjoy it Kelsie!
You know I don’t think I’ve ever had a clam chowder!! So, I definitely need to make up for…starting with this delicious bowl of comfort food! We have more cold winter weather coming so a big bowl of this would be perfect! Pinned :)
What?! You need to give it a go for sure Dawn. Hope you enjoy it!
I survive Winter with delicious pots of soup like this one! Looks absolutely perfect :)
So do we Jennifer!
Better late then never, for sure!!! We got dumped on with about 4 inches of snow last night, so this soup is all I want!! Pinned!
Perfect way to warm you up Annie!
One time I had both salt pork and bacon . So I used them both . And the soup turned out great . And to me there’s no substitute for fresh calms . If you have trouble opening them freeze them first and they will open easier cause they don’t freeze solid @ the salt . If it’s still too hard steam them open you can still do it if they were frozen . Just save the juice no matter which way you do it
Thanks for the tip Charles!
Packed with so much flavor, Mare! Perfect for a cozy night in…. No doubt, about sharing a recipe you’ve been making for so long. I’ve got a binder full that aren’t on the blog… yet! So glad you got this one out there Mare!
One of our year round favorites Traci! Love when you get fresh clams straight from the bay during the summer!
Every time I see a hearty and delicious soup like this one, I think of that saying from a soup commercial a long time ago “a soup that eats like a meal”! Kind of silly, because to me, soup IS a meal. Especially this one! I’ve got to give this one a try!
Total meal Katherine! And a healthy one too!
We are chowder twinning today, Mare! Yay! And, heck yes – absolutely better a little late than never when it comes to sharing this soup! It looks super cozy and absolutely delicious!! I’m loving all the flavors – you really jam packed this beauty with all the yum! Can’t wait to try this! Pinned!
Yes we are Chey! WIsh we were neighbors, because then we could share! Thanks so much for pinning!
I’ve never heard of Manhattan clam chowder, only the New England version. I’m so glad you shared this – and definitely better late than never! Pinning this one to try some time this winter!
Oh you must give it a try then Leanne! Bet you’d enjoy it!
I only eat New England chowder I’d Manhattan isn’t available. I’m dispise New England like James beard dispised Manhattan
Can you believe I’ve never had Manhattan clam chowder? This soup looks amazing and it’s on my list to make right away!
You must give it a go Kathy! It’s the healthier, just as delicious version.
So yum! We must be on the same wavelength – have been completely fogged in here on our California Coast, and this is exactly what I made for dinner last night! Sort of my go-to for chilly, easy winter dinners – we usually have most ingredients in my cupboard and in my fridge. Perfect chowder as my handsome husband is not a fan of the more popular New England version of clam chowder. He loves this Manhattan chowder and actually devoured two bowls last night. Have a great weekend!
So happy you both enjoyed it Caron! I love it because it’s a lot healthier than the New England version. I don’t feel as guilty indulging in a second bowl. Happy Friday!
This clam chowder version is sure to please those that can’t have a creamy based soup. Perfect soup to warm up to on a cold winters day!
It’s such a delicious, healthy option Kevin. Hope you give it a try!
It’s funny, when I think of clam chowder I always thing of the creamy variety, but I’d like this one even more!! Love that it’s light, spicy and oh so full of flavor! I’ve got to give this a try before the weather starts to warm up!
I’ve never heard of Manhattan Clam chowder, it looks delicious. Perfect for this cold weather!
I can’t believe how many people have not heard of it Matt. Hope you give it a try!