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Easy Manhattan Clam Chowder Recipe

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
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

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.