Manhattan clam chowder is the tomato-based, brothy cousin of the creamy New England version. Built on a base of bacon, onion, celery, carrot, and bell pepper, it simmers diced potatoes and crushed tomatoes into a bright, herbaceous broth before fresh chopped clams are folded in at the very end. Unlike its dairy-rich rival, this chowder stays light and tangy, with thyme and a hint of red pepper lifting the brine of the clams. It is hearty enough for a main course yet clean-tasting, the kind of soup that tastes even better the next day once the flavors marry. Serve it with oyster crackers or crusty bread.
Serves 6
In a heavy pot over medium heat, cook the diced bacon 6-8 minutes until crisp and the fat is rendered. Leave the bacon and about 2 tablespoons of fat in the pot for flavor.
Smoked bacon adds depth that mirrors traditional salt pork.
Add onion, celery, carrot, and bell pepper. Cook 8 minutes over medium heat until softened and the onion turns translucent, stirring often so nothing browns too hard.
Stir in garlic and cook 1 minute until fragrant. Add crushed tomatoes, clam juice, potatoes, thyme, and red pepper flakes, scraping up any browned bits from the bottom of the pot.
Bring to a gentle boil, then reduce to a simmer. Cook uncovered 20-25 minutes until the potatoes are fork-tender and the broth has thickened slightly and concentrated in flavor.
A simmer, not a boil, keeps the potatoes intact rather than mushy.
Stir in the chopped clams and their liquor. Cook just 3-4 minutes until the clams are heated through; longer cooking turns them rubbery and tough.
Taste and adjust with salt and black pepper, remembering clam juice is already salty. Stir in fresh parsley off the heat and serve hot with oyster crackers.
Use fresh shucked clams when available, reserving every drop of the liquor for the broth.
Let the chowder rest 30 minutes before serving so the tomato and clam flavors meld.
Bottled clam juice is the secret to a deep seafood base without raw clams.
Dice potatoes small and uniform so they cook evenly and bind the soup.
Add a splash of white wine when building the base for extra brightness.
Stir in a cup of corn kernels for a sweeter, fuller-bodied soup.
Use linguica or chorizo in place of bacon for a smoky, spicy edge.
Refrigerate in an airtight container up to 3 days; the flavor deepens overnight. Reheat gently so the clams do not toughen, and avoid freezing as the potatoes turn grainy.
Manhattan clam chowder emerged in the late 19th century, reportedly influenced by Italian and Portuguese immigrant cooks who added tomatoes to the New England chowder tradition. Maine even passed a tongue-in-cheek bill in the 1930s seeking to outlaw tomatoes in chowder, underscoring the regional rivalry between the creamy and tomato styles.
New England chowder is cream-based, thick, and ivory colored, while Manhattan chowder is tomato-based, brothy, and red. Manhattan style is lighter and tangier, using tomatoes and a medley of vegetables instead of dairy, which makes it brighter but less rich than its famous Northern cousin.
Yes, canned chopped clams work very well and are the standard for home cooks. Use them along with their packing liquid for flavor, and add them only in the last few minutes of cooking. Fresh shucked clams give a sweeter taste, but canned is convenient and reliable year-round.
Clams overcook quickly. They need only 3-4 minutes to heat through once added to the simmering broth. Any longer and the proteins seize up, turning the meat chewy and rubbery. Always add clams at the very end, off a hard boil, and serve promptly for tender results.
This style is meant to be brothy rather than thick, but you can concentrate it by simmering uncovered a little longer. The potatoes also release starch that lightly thickens the broth. For a heartier body, mash a few potato pieces against the side of the pot before adding the clams.
Per serving (380g / 13.4 oz) · 6 servings total
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