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.
- 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
- 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.