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, tomato and feta recipe, a classic Jersey breakfast sandwich 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.
This old fashioned Manhattan Clam Chowder recipe is one that's requested every summer. My stepmom's (Grandma's) hearty chowder that has loads of veggies and clams. The tomato based chowder gets a hint of smokiness from bacon too.
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Why you'll love this recipe for Manhattan clam chowder
- Easy to make ~ The one pot chowder is a straightforward recipe that's good for beginning cooks or seasoned chefs.
- Fresh and bright flavor ~ The brothy tomato based soup is loaded with vegetables. It doesn't skimp on flavor while being a lighter version of clam chowder.
- Leftovers are delicious ~ As with many chowders and soups, they taste even better a day or two after they're made.
Ingredients & substitutions clam chowder
Gather the ingredients for this easy Manhattan clam chowder recipe. If substitutes can be made to the recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.
- Bacon ~ This is one of the traditional ingredients in any chowder recipe. It adds a smoky flavor and, bacon just makes everything better. Pancetta is an alternative.
- Yellow onion ~ Along with celery and carrots, onion is the base of many soups and chowders. Also know as mirepoix, it's typically sauteed in bacon fat, oil or butter.
- Celery
- Carrots
- Red potatoes ~ Waxy red potatoes add to the texture of the soup while holding their shape.
- Zucchini ~ Not a usual ingredient in chowders, but one that Grandma adds to the healthier version of clam chowder.
- Canned crushed tomatoes ~ The base of this red chowder is tomatoes. Crushed canned tomatoes flavors the broth of the chowder.
- Bottled clam juice ~ Along with the tomatoes, clam juice is base ingredient in the broth.
- Worcestershire sauce ~ The complex sauce adds salty savoriness to the chowder.
- Fresh thyme
- Clams ~ I pick up fresh cooked clam meat from my local seafood market. It's also available at well stocked grocery stores. Canned clams are also an option.
- Kosher salt
- Fresh ground black pepper
How to make Manhattan clam chowder
Chowders and soups are some of the easiest and most delicious recipes to prepare. Follow these steps to make the best Manhattan Clam Chowder recipe. This is a brief overview of the recipe. Scroll to the recipe card for full instructions.
Start off by crisping up some smoky and salty bacon in a stock pot. Remove it from the pot.
Then onion, celery and carrot sauté 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.
Storage and heating
- Refrigerator ~ Cool the chowder then store it in an airtight container in the refrigerator for up to 3 days. Reheat the chowder in a saucepan over medium low heat, stirring occasionally. Alternately, reheat it in the microwave on 60 percent power at 1 minute intervals.
- Freezer ~ Cool the chowder then store it in an airtight container in the freezer for up to 2 months. To serve, thaw in the refrigerator. Then reheat the chowder in a saucepan over medium low heat, stirring occasionally. Alternately, reheat it in the microwave on 60 percent power at 1 minute intervals.
Amy's top 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 ½ inch dice. The vegetables will hold their shape when simmered and will be just the right size to eat.
- Add the fresh thyme while it's 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's difficult to make a salty chowder less salty.
Frequently asked questions
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.
Check the seasonings of your chowder. Many times be adding salt and pepper, it can elevate the taste of clam chowder to delicious
The tomato-based broth of Manhattan clam chowder makes it a healthier version than the thick cream-based New England clam chowder. Manhattan clam chowder also has more vegetables as compared to the high fat and calories laden New England clam chowder.
What to serve with Manhattan clam chowder
This chowder eats like a meal Serve these flaky bread sticks or my mini cheese waffles as the the perfect dippers for this hearty soup.
More soup and chowder recipes
- New England Clam Chowder
- Split Pea Soup with Potatoes
- One Pot Lasagna Soup
- Hearty Hamburger and Vegetable Soup
- 30 Minute Cheesy Ham and Potato Soup
If you make my Manhattan Clam Chowder recipe, I'd love hearing from you. Leave a comment and/or give the recipe a star rating. Also, check out my YouTube for all my videos and cooking tips.
Recipe
Manhattan Clam Chowder Recipe
Equipment
Ingredients
- 4 slices of bacon diced
- 1 large onion ½ inch dice, about 2 cups
- 2 stalks of celery ½ inch dice, about 2 cups
- 3 carrots ½ inch dice, about 2 cups
- 2 medium zucchini ½ inch dice, about 2 cups
- 2 medium potatoes ½ 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 ½ ounce) cans, drained)
- kosher salt and pepper to taste
Instructions
- Cook the bacon: Heat a 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.
- Sauté the vegetables: 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.
- Simmer the chowder: 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: Add the clams and stir to just heat the clams through.
- Season and serve: 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 ½ 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.
Cindi says
This soup is so delicious The vegetables add so much to the soup. Worth every penny to make it ??
Thanks
Amy Casey says
I couldn't agree more Cindi! I think the vegetables add so much flavor to the chowder. This is a Manhattan chowder I make all year long!
Jim Anderson says
This is the only clam chowder recipe I make. I love the that you included bacon in the recipe. It adds such a delish smoky flavor.
Amy Casey says
I love to hear that Jim. This is a family recipe that we've loved for years.