This delicious Manhattan Clam Chowder recipe is a healthier version than the creamy New England style chowder. With it's brothy tomato base and loaded with clams, carrots, celery, onion, potatoes, zucchini, and fresh thyme, this hearty chowder is a family favorite!
Summers here at the Jersey shore revolve around days spent lounging on the beach, relaxing bike rides throughout town, game nights around the kitchen table, and LOTS and LOTS of delicious meals with family and friends.
We love this shrimp recipe, a Jersey breakfast and of course this ALL TIME family favorite pound cake.
My stepmom is the one who introduced our family to the shore. It's a magical place. You just feel a little more relaxed and content when you are here. And so many FABULOUS recipes have been shared over the years.
Manhattan clam chowder
Grandma's Manhattan Clam Chowder is one that is requested every summer. It's a hearty chowder that has loads of veggies and clams. The tomato based chowder gets a hint of smokiness from bacon too.
the ingredients
- bacon
- onion
- celery
- carrots
- red potatoes
- zucchini
- canned crushed tomatoes
- bottled clam juice
- Worcestershire sauce
- fresh thyme
- clams
- kosher salt
- pepper
the difference between Manhattan and New England clam chowders
Manhattan and New England chowders share many of the same ingredients ~ clams, bacon, onion, carrot, celery, and potatoes. The base of the chowder is the difference between the two. Manhattan clam chowder has a brothy tomato base whereas the New England version has a thicker creamy base made from milk or cream.
recipe details
Chowders and soups are some of the easiest and most delicious recipes to prepare. Grandma's Manhattan Clam Chowder recipe starts with crisping up some smoky and salty bacon.
The "holy trinity" of onion, celery and carrot is then sautéed in the bacon fat. Toss in diced red potatoes and zucchini. Next comes the base of the soup. Add canned crushed tomatoes and bottled clam juice. The hearty yet light tasting chowder gets a little seasoning from fresh thyme and Worcestershire sauce.
Simmer the chunky chowder for about 15 minutes. The potatoes should be tender at this point. Add in clams and the crispy bacon.
Grab a loaf of crusty bread or some oyster crackers and an unforgettable bowl of Grandma's Manhattan Clam Chowder is ready to serve.
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cooking and recipe tips
- After cooking the bacon, remove it from the pot. If its left in the pot, the crispy bacon bites will become mushy when sautéed with the other vegetables. Leave the bacon fat behind as this will be used to sauté the onion, celery, and carrots.
- Dice the potatoes and zucchini in about 1/2 inch dice. The vegetables will hold their shape when simmered and will be just the right size to eat.
- The fresh thyme can be added to the chowder still on the stalk. The leaves will fall off as the chowder simmers. To easily pick the woody stalks out of the hot liquid, tie them together with some kitchen twine.
- Add the clams after the chowder has simmered. Cooking the clams too long will make them tough and rubbery.
- Taste the chowder before seasoning with kosher salt and pepper. Clams and clam juice are naturally briny. It's always easier to add more salt. But it is difficult to make a salty chowder less salty.
just one more thing
If you make this delicious Manhattan clam chowder recipe, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
more soup and chowder recipes I love
Creamy New England Clam Chowder
Split Pea Soup with Ham, Potatoes and Toasted Croutons
Hearty Hamburger and Vegetable Soup
30 Minute Cheesy Ham and Potato Soup
recipe
Grandma's Manhattan Clam Chowder Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This delicious Manhattan Clam Chowder recipe is a healthier version than the creamy New England style chowder. With it's brothy tomato base and loaded with clams, carrots, celery, onion, potatoes, zucchini, and fresh thyme, this hearty chowder is a family favorite!
Ingredients
- 4 slices of bacon, diced
- 1 large onion,1/2 inch dice, about 2 cups
- 2 stalks of celery, 1/2 inch dice, about 2 cups
- 3 carrots, 1/2 inch dice, about 2 cups
- 2 medium zucchini, 1/2 inch dice, about 2 cups
- 2 medium potatoes, 1/2 inch dice, about 3 cups
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons Worcestershire sauce
- 3 (8 ounce) bottles clam juice
- 2 tablespoons fresh thyme leaves
- 1 pound clam meat, about 2 cups (or about 5 (6 1/2 ounce) cans, drained)
- kosher salt and pepper to taste
Instructions
- Heat a large stock pot over medium heat. Add the bacon and cook until crispy. Remove the bacon from the pot and set aside. Leave the bacon fat in the pot.
- Add the onion, celery, and carrots to the pot. Sauté the vegetables for about 6 to 8 minutes or until softened and the onions are translucent.
- Add the zucchini, potatoes, crushed tomatoes, Worcestershire sauce, clam juice, and thyme leaves to the pot. Bring to a boil, then reduce the heat and simmer the chowder for about 15 to 20 minutes. The chowder will be slightly thickened and the potatoes will be tender.
- Add the clams and stir to just heat the clams through. Season to taste with kosher salt and pepper.
Notes
- After cooking the bacon, remove it from the pot. If its left in the pot, the crispy bacon bites will become mushy when sautéed with the other vegetables. Leave the bacon fat behind as this will be used to sauté the onion, celery, and carrots.
- Dice the zucchini and potatoes in about 1/2 inch dice. The vegetables will hold their shape when simmered and will be just the right size to eat.
- The fresh thyme can be added to the chowder still on the stalk. The leaves will fall off as the chowder simmers. To easily pick the woody stalks out of the hot liquid, tie them together with some kitchen twine.
- Add the clams after the chowder has simmered. Cooking the clams too long will make them tough and rubbery.
- Taste the chowder before seasoning with kosher salt and pepper. Clams and clam juice are naturally briny. It's always easier to add more salt. But it is difficult to make a salty chowder less salty.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: entrée
- Method: cook on stove top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 161
- Sugar: 9.8 g
- Sodium: 641 mg
- Fat: 4.2 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 23.4 mg
- Fiber: 6.3 g
- Protein: 8.3 g
- Cholesterol: 10 mg
Keywords: Manhattan clam chowder recipe, chowder, soup, clams
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