Manhattan Clam Chowder

This Manhattan Clam Chowder recipe is a tomato based seafood soup with a distinctive flavor that’s fully satisfying. Enjoy it with a side of oyster crackers or saltine crackers and warm bread slathered with butter.

Easy Manhattan Clam Chowder Recipe

What is Manhattan Clam Chowder? It’s a tomato based seafood type soup that features clams, clam juice and vegetables cooked in bacon drippings. It varies from New England Clam Chowder that’s cream based. How to make Manhattan Clam Chowder: (Scroll down for full printable recipe.)

• Cook Bacon – In a large pot or Dutch oven, cook the bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
• Vegetables – Add the onion, celery, bell pepper, and minced garlic to the pot. Sauté the vegetables over medium high until they soften, about 5-7 minutes.
• Liquid – To the pot add the diced tomatoes with their juice, all the clam juice (from the reserved canned clams and the clam juice) and the chicken stock.
• Seasonings – Next, add the seafood seasoning, seasoned salt, dried thyme, pepper and bay leaf.
• Simmer – Bring the chowder to a simmer and cook partially covered over medium low for 10 minutes.
• Potatoes – Add the potatoes. Cook partially covered over medium heat until potatoes are fork tender, about 15 more minutes.
• Once the potatoes are cooked, uncover and remove the bay leaf. Add the chopped clams and the cooked bacon to the pot. Cook another 2-3 minutes or just until heated through.
• Serve immediately with oyster crackers, saltine crackers or bread.

How to Make the BEST Manhattan Clam Chowder

• Ingredients you’ll need to make homemade Manhattan Clam Chowder: Clam juice, canned chopped clams, petite diced tomatoes, onion, celery, green bell pepper, bacon, chicken stock, seasoned salt, seafood seasoning, black pepper or lemon pepper, bay leaf, minced garlic and dried thyme.
• Kitchen tools you’ll need: Dutch oven or soup pot, measuring cups and spoons,  sharp knife and chopping board, ladle for serving and large spoon for stirring everything together.
• You can use classic black pepper in this chowder or lemon pepper. I love a splash of citrus with seafood, either way works!
• Different brands of seafood seasonings have varying amounts of sodium. Depending on the brand used you may need to adjust the amount of seasoned salt in the recipe.
• Chopped clams and clam juice are readily available in most grocery stores. You’ll need the juice from the drained clams plus additional clam juice for this recipe.
• The clams are fully cooked so it’s important to wait until the end of cooking to add them or they will overcook.
• You can serve this chowder with a salad, sandwich or warm bread and butter. Oyster crackers or saltine crackers go perfectly for added texture.
• Store Manhattan Clam Chowder chilled in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat or in single servings in the microwave.

More Easy Soup Recipes to Make

• Creamy Chicken Noodle Soup is just what the doctor ordered.
• Split Pea Soup is delicious and won’t break the bank to make.
• Lasagna Soup will turn Italian night into a feast.
• This creamy Butternut Squash Soup is a fall favorite.
• Better than Olive Garden Zuppa Toscana.
• Slow Cooker Potato Soup makes a decadent meal.
• Instant Pot Vegetable Soup from Buns in My Oven.

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Helpful Kitchen Items:

• Dutch Oven
• Measuring Set
• Ladle
• Soup Bowls