Easy Manhattan Clam Chowder Recipe

This Manhattan clam chowder is briny, tomato-forward comfort in a bowl — chunky clams, tender potatoes, carrots and celery, and a hit of red wine vinegar (trust me) to brighten the whole thing. It’s not fancy restaurant chowder; it’s the kind of soup that feels like a warm welcome and cleans out the fridge in the best possible way. If you like tomato-y seafood stews but want something quick, whole-family-friendly, and unapologetically cozy, this is your jam.

My little crew eats this like it’s a holiday. My husband asks for it every time the weather dips below “mildly regrettable” and our kiddo insists on dunking crusty bread into the pot like it’s dessert. Once I made a giant batch for a sick friend and ended up eating half the leftovers at 10 p.m. in a mismatched mug while scrolling bad TV — zero regrets. It’s one of those recipes that stuck around because it’s forgiving and feeds feelings as much as it feeds bellies.

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This is one of my “messy but smart” recipes. I often start it while the kids are doing homework and end up throwing in an extra carrot or a splash of white wine because I forgot to buy what I planned. Once I swapped the usual bay leaf for a sprig of thyme and the whole pot went from fine to quietly complex — a total happy accident. Also: don’t be precious about the clams. Canned chopped clams are fine, and if you have fresh littlenecks, great — treat yourself.

Shopping Tips

– Seafood: Canned clams are your friend here; buy bottled clam juice if you can find it for extra flavor, otherwise use the juice from the can and some stock.
– Canned Goods: Use good-quality crushed or diced tomatoes — they make the broth taste brighter and less metallic.
– Vegetables: Russet or Yukon gold potatoes hold up well; pick firm carrots and celery that don’t look wrinkled.
– Spices: Keep bay leaves, black pepper, and a pinch of red pepper flakes on hand; they add depth without fuss.
– Fresh Herbs: Parsley and thyme are great here — parsley for brightness at the end, thyme while it simmers.

Prep Ahead Ideas

– Chop the mirepoix (onion, carrot, celery) a day ahead and store it in an airtight container in the fridge to shave off prep time.
– Peel and cube the potatoes and submerge them in water in the fridge so they don’t brown; drain and add straight to the pot when cooking.
– Combine canned tomatoes and clam juice in a jar and keep together if you want to make the simmer step faster; keep leftover base in the fridge for 2 days.

✔Time-Saving Tricks

– Use canned clams and pre-crushed tomatoes to skip the long simmer without losing depth of flavor.
– Chop veggies with a food processor if you want them evenly sized and fast; I do this when I’m short on patience.
– If you want to speed up potato cooking, cut them smaller or par-cook in the microwave for a few minutes before adding to the pot.
– Don’t rush the final simmer by cranking heat — medium-low keeps the clams tender and the broth from splitting.

✔Common Mistakes

– Overcooking clams: they’ll get rubbery if boiled hard; add clams near the end and heat gently.
– Watery broth: I once skimmed too much liquid and had to simmer longer and reduce — if that happens, remove lid and let it bubble gently to concentrate.
– Underseasoning: canned goods can be bland; taste at the end and add salt, pepper, or a splash of vinegar to wake it up.
– Burning garlic: toss minced garlic in once the oil is warm, not smoking — charred garlic is bitter and sad.

What to Serve It With

– Crusty bread or sourdough for dunking (obvious and necessary).
– A simple green salad with lemon vinaigrette to cut the acidity.
– Steamed clams or a plate of roasted vegetables for a heartier meal.
– Pickled peppers or good olives on the side for a briny counterpoint.

✔Tips & Mistakes

– Start with medium heat and let the tomatoes simmer gently — aggressive boiling makes the broth flat.
– Add clams at the end; they just need to heat through.
– If the soup tastes dull, a teaspoon of red wine vinegar or lemon juice brightens everything.
– If it’s too salty, add a peeled potato to absorb some salt for 10–15 minutes (remove before serving if you don’t want extra starch).

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld and usually taste better the next day; heat gently on the stove to avoid overcooking the clams. Cold? Fine for a midnight spoonful — it’s not glamorous, but no judgment here. Leftovers also make a decent breakfast if you’re into savory soup before coffee (I am not, but some of you are champions).

✔Variations and Substitutions

– Want it spicier? Add a pinch of red pepper flakes or a diced jalapeño when sautéing the aromatics.
– No clams? Swap for firm white fish chunks or canned salmon for a different but tasty outcome.
– Dairy-free and classic Manhattan-style: no cream here — tomatoes and a hit of acid keep it bright.
– Out of potatoes? Use diced sweet potatoes for a sweeter, earthier twist, but expect a different texture.

Frequently Asked Questions

Easy Manhattan Clam Chowder Recipe

Bright, tomato-based Manhattan clam chowder loaded with tender potatoes, sweet clams, and smoky bacon. A cozy, weeknight-friendly soup that tastes like the coast.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil for sautéing
• ▢ 4 oz bacon, chopped
• ▢ 1.25 cup yellow onion, diced
• ▢ 0.75 cup celery, diced
• ▢ 0.75 cup carrots, diced
• ▢ 1 tbsp garlic, minced
• ▢ 1.5 tbsp tomato paste
• ▢ 1 tsp dried thyme
• ▢ 0.5 tsp dried oregano
• ▢ 0.25 tsp red pepper flakes
• ▢ 0.25 tsp ground bay leaf
• ▢ 28 oz canned diced tomatoes with juices
• ▢ 2 cup clam juice
• ▢ 1 cup low-sodium chicken broth
• ▢ 3 cup potatoes, peeled and diced Yukon gold or russet
• ▢ 14 oz chopped clams with juice
• ▢ 1 tsp Worcestershire sauce
• ▢ 0.5 tsp hot sauce optional
• ▢ 1.25 tsp kosher salt to taste
• ▢ 0.5 tsp black pepper
• ▢ 2 tbsp fresh parsley, chopped plus more for garnish

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat. Add bacon and cook until crisp, 5–7 minutes.
• Stir in onion, celery, and carrots. Cook until softened, 6–8 minutes, stirring occasionally.
• Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute to caramelize.
• Sprinkle in thyme, oregano, red pepper flakes, and ground bay leaf. Toast the spices for 30 seconds.
• Pour in diced tomatoes, clam juice, and broth. Scrape up any browned bits from the pot.
• Add potatoes. Bring to a gentle boil, then reduce to a simmer and cook until tender, 15–20 minutes.
• Stir in clams with their juices. Simmer just 2–3 minutes to warm through without toughening.
• Season with Worcestershire, hot sauce, salt, and pepper. Fold in parsley and let rest 5 minutes before serving.

Notes

Variation: Swap bacon for diced pancetta, or add a pinch of smoked paprika for extra depth. For a spicier bowl, double the red pepper flakes and hot sauce.

Make-ahead tip: The soup base keeps well up to 3 days refrigerated. Add the clams during reheating to keep them tender. Leftovers freeze well for 2 months; thaw overnight and reheat gently.

This recipe is an original creation inspired by classic Easy Manhattan Clam Chowder Recipe flavors. All ingredient ratios and instructions are independently developed.