Manhattan Clam Chowder: A Flavorful Seafood Soup Recipe
Indulge in a bowl of our Manhattan clam chowder, a lighter and dairy-free alternative to traditional creamy chowders. This recipe offers a deeply flavorful and satisfying seafood soup experience. We simmer tender clams, crispy bacon, ripe tomatoes, and a medley of fresh vegetables in a bright, savory broth infused with zesty Italian seasoning. This easy, one-pot chowder is hearty enough to be the centerpiece of your dinner table, without the heaviness associated with traditional, cream-based versions. Get ready to savor a taste of the ocean in every spoonful!
Whether it’s a chilly winter evening or a bright summer day, a comforting, all-in-one chowder brimming with vegetables and seafood is always a welcome treat. While creamy New England clam chowder often takes the spotlight, this chunky, tomato-based Manhattan clam chowder offers an equally delightful one-pot meal. It’s perfect for those moments when you crave a hearty yet light seafood dinner.
Imagine a vegetable stew, elevated with the smoky richness of sautéed bacon, a generous pour of seafood stock, a splash of clam juice, and the delicate sweetness of baby clams. These elements combine to create a rustic, deeply satisfying ocean flavor. This Manhattan clam chowder is a leaner, more vegetable-forward cousin to the dairy-laden New England version, but the blend of tender veggies and intense clam flavor is just as bold and appealing.
Table of Contents
- Recipe Highlights
- Key Ingredients and Tips
- How to Make Manhattan Clam Chowder
- Expert Tips for the Best Chowder
- Serving Suggestions
- Storing and Reheating Instructions
- Frequently Asked Questions
- More Delicious Soup Recipes
Recipe Highlights
Refined yet Rustic: Fresh seafood can be expensive and often associated with fancy meals. By using canned clams, we cut down on the cost without compromising on flavor, creating a chowder that’s less fussy but still impressive.
Incredible Flavor: Get ready for an irresistible combination of briny clams, sweet and savory vegetables, umami-rich bacon, zesty Italian seasoning, and fire-roasted tomatoes. The seafood stock and tomato-based broth create a bright and deep flavor profile that allows the clams to truly shine.
Quick and Easy: This Manhattan clam chowder recipe is a one-pot wonder, starting with sautéing the bacon. With minimal prep work beyond chopping bacon and vegetables, the entire meal is ready in under an hour!
Key Ingredients and Tips for Manhattan Clam Chowder
- Bacon: Opt for high-quality, thick-cut bacon. Thin bacon tends to crumble when sautéed.
- Fresh Vegetables: Use a sweet yellow onion, celery, carrot, baby potatoes (no peeling needed!), and fresh garlic.
- Canned Tomatoes: Fire-roasted tomatoes add an extra layer of bold flavor.
- Broth Base: Combine convenient boxed seafood stock with a bottle of clam juice.
- Canned Baby Clams: Also known as littleneck clams. Don’t drain the cans! Include the clams and their juices for maximum brininess.
- Herbs and Seasoning: Store-bought or homemade Italian seasoning and fresh chopped parsley brighten the soup without overpowering its savoriness.
How to Make Manhattan Clam Chowder: Step-by-Step Instructions
Find the complete ingredient list, detailed instructions, storage tips, and a helpful video tutorial in the printable recipe card at the bottom of this post.
Step 1: Prepare the Ingredients Begin by chopping the onion, celery, carrot, potatoes, and bacon into uniform 1/2-inch pieces. This ensures even cooking.
Step 2: Sauté the Bacon Place a large soup pot over medium heat. Add the chopped bacon and sauté for several minutes, stirring frequently, until it becomes brown and crispy. This renders the fat and adds a smoky base to the chowder.
Step 3: Add the Vegetables Introduce the chopped onion, celery, and garlic to the pot. Sauté for another 2-3 minutes until they begin to soften. Add the carrots and potatoes, stirring to combine.
Step 4: Simmer in Broth Pour in the Italian seasoning, seafood stock, clam juice, and canned tomatoes. Stir well to combine all the ingredients. Bring the mixture to a simmer over high heat, then reduce the heat to maintain a gentle simmer. Cook and stir for 10-15 minutes, or until the potatoes are easily pierced with a fork.
Step 5: Add Clams and Parsley Finally, add the clams (including their juices) and chopped fresh parsley. Stir well and adjust the heat to maintain a gentle simmer. Cook for an additional 2-3 minutes, just until the clams are heated through.
Expert Tips for the Best Manhattan Clam Chowder
Uniform Vegetable Size: Ensure the vegetables are chopped into a small, uniform size for even cooking. Aim for ¼ – ½ inch cubes for potatoes and ¼-inch discs for carrots.
Timing is Key: Since the clams will only simmer briefly, add them only after the potatoes are very soft and fork-tender.
Fresh vs. Canned Clams: We recommend canned baby clams for convenience. However, if you prefer fresh clams, use at least 2 cups of shelled clams. They will only need 3-4 minutes of cooking time once added to the chowder.
Avoid Overcooking: Don’t overcook the clams! After adding them, simmer the chowder for a minute or two while stirring. Avoid boiling. Turn off the heat and move the pot to prevent the clam meat from becoming overly chewy.
Serving Suggestions for Manhattan Clam Chowder
Serve bowls of chowder with crispy oyster crackers. They’re a perfect complement to the savory broth and tender clams.
Pair the chowder with lightly toasted bread or homemade cheddar bay biscuits. These cheesy, buttery biscuits elevate the seafood experience!
Storing and Reheating Manhattan Clam Chowder
Allow the chowder to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
For longer storage, the chowder freezes well. Transfer the cooled soup to an airtight container, wrap it in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat the chowder gently in a small pot over low heat on the stovetop or in the microwave in short intervals. Heat just until warm to prevent overcooking the clams and vegetables.
Frequently Asked Questions About Manhattan Clam Chowder
Can I make this recipe without bacon?
Yes, you can! Omit the bacon and sauté the vegetables in 2 tablespoons of olive oil or avocado oil.
How do I keep clams from getting rubbery?
Add the canned baby clams at the end and simmer for just a few minutes to prevent overcooking.
How do I thicken the broth of Manhattan Clam Chowder?
If you prefer a thicker broth, make a slurry by combining 1/2 tablespoon of cornstarch with 1/2 tablespoon of cold water. Stir into the soup as it simmers, before adding the clams.
More Delicious Soup Recipes to Try
If you enjoyed this Manhattan Clam Chowder, here are a few more soup recipes you might like:
Print Recipe
Manhattan Clam Chowder Recipe
Cook Time: 30 minutes
Total Time: 45 minutes
Video
Manhattan Clam Chowder Recipe
My Manhattan clam chowder recipe is a lighter, dairy-free seafood soup that’s still deeply flavorful and satisfying. I simmer clams, bacon, tomatoes, and plenty of veggies in a bright, savory broth with zesty Italian seasoning. This easy one-pot chowder is hearty enough for dinner, without the heaviness of traditional creamy versions.
Ingredients
- 5-6 strips thick-cut bacon, chopped (about 1 cup)
- 1 cup chopped sweet onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 3-4 cloves garlic, minced
- 16 ounces baby potatoes, diced
- 2 teaspoons Italian seasoning
- 28 ounces canned fire roasted diced tomatoes
- 8 ounce bottle clam juice
- 32 ounces seafood stock
- 20 ounces canned whole baby clams in juices
- 2 tablespoons fresh chopped parsley
- Garnish: oyster crackers
Instructions
- Chop the bacon and all the vegetables. Make sure to chop them as uniformly as possible so everything cooks evenly.
- Set a large 6-8 quart pot over medium heat. Add the chopped bacon. Stir and sauté the bacon until it’s reddish-brown and mostly cooked. Then add in the onion, celery, and minced garlic. Stir and sauté the veggies for 2-3 minutes, then stir in the carrots and potatoes.
- Add the Italian seasoning, and pour in the fire roasted tomatoes, clam juice, and seafood stock. Stir well, then bring to a simmer. Simmer the chowder base for 10-15 minutes, stirring regularly.
- Check the potatoes with a fork. Once they are soft and very tender, add the whole baby clams in their juices, and chopped parsley. Stir to incorporate. Then simmer for another 3-4 minutes.
- Serve warm as-is, or with a sprinkling of crispy oyster crackers.
Notes
Once the Manhattan clam chowder cools, I transfer it to an airtight container and refrigerate it. It will keep for 3-4 days.
The chowder also freezes very well! Transfer the cooled soup to an airtight container, then wrap it in aluminum foil. Freeze for up to 3 months, then thaw in the fridge overnight
Reheat leftovers in a small pot over low heat on the stovetop, or in the microwave in short bursts. Either way, heat it just until it is warm again. Just like when you’re first making the dish, for the best taste and texture, it’s important not to overcook the clams and veggies.
Nutrition
Serving: 12oz, Calories: 246kcal, Carbohydrates: 31g, Protein: 11g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 16mg, Sodium: 986mg, Potassium: 698mg, Fiber: 5g, Sugar: 7g, Vitamin A: 4406IU, Vitamin C: 25mg, Calcium: 139mg, Iron: 2mg
Cuisine: American
Author: Sommer Collier