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Manhattan Clam Chowder is a hearty soup loaded with chopped clams, diced tomatoes, potatoes, celery and chopped bacon all in a flavourful tomato broth.

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Manhattan Clam Chowder is a classic dish that’s sure to be a hit with seafood lovers.

This tomato based clam chowder is a change from the classic creamy New England clam chowder.

This clam chowder recipe takes about forty-five minutes from start to finish and serves six people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this clam chowder, I started by chopping some bacon, celery, onion, green bell pepper and potatoes.

I dumped the chopped bacon into a large Dutch oven over medium heat.

I cooked the bacon until crispy.

I used a slotted spoon to remove the cooked bacon from the pot and transfer it to a paper towel lined plate.

I left the bacon grease in the pot.

I added the diced onion, celery, green bell pepper and minced garlic to the pot.

I stirred well and cooked the veggies until they softened.

I added a can of diced tomatoes with the juice, clam juice and chicken broth to the pot.

Then I added the diced potatoes, dried thyme, bay leaf, salt and pepper to the pot.

I stirred well and brought the mixture to a simmer.

I cooked until the potatoes were tender, about twenty minutes.

Then I removed the bay leaf.

I added some chopped clams and the cooked bacon to the pot.

I stirred well and continued cooking for a couple minutes to make sure all the ingredients were heated through.

Then the clam chowder was ready to serve.

I ladled my clam chowder into bowls.

I served it with oyster crackers.

This vibrant, tomato-based broth bursts with the briny essence of tender clams, harmonizing with a medley of sautéed vegetables, including onions, celery and bell peppers.

Fragrant garlic, aromatic bay leaves, and a hint of thyme join the party, infusing this hearty soup with layers of flavor.

This hearty seafood chowder is sure to be a hit.

If you are looking for an easy tomato clam chowder recipe, then you need to try this Manhattan Clam Chowder!

More Hearty Soup Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Manhattan Clam Chowder:

• 4 slices of bacon, chopped
• 1 large onion, diced
• 2 celery stalks, chopped
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 can (28 oz) petite diced tomatoes, undrained
• 2 cups clam juice
• 2 cups chicken broth
• 3 cups diced potatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cans (6.5 oz each) chopped clams, drained and juice reserved
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make Manhattan Clam Chowder:

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the onion, celery, bell pepper, and minced garlic to the pot. Sauté the vegetables until they soften, about 5-7 minutes.
3. Stir in the diced tomatoes with their juice, all the clam juice (from the reserved canned clams and the clam juice), and the chicken broth.
4. Add the diced potatoes, dried thyme, bay leaf, salt and pepper.
5. Bring the soup to a simmer and cook until the potatoes are tender, about 15-20 minutes.
6. Once the potatoes are cooked, remove the bay leaf and add the drained chopped clams and the cooked bacon back into the pot.
7. Cook another 1-2 minutes until everything is warmed through.
8. Serve and enjoy!

FAQS:

How should I store this clam chowder?

Store leftover Manhattan Clam Chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat until it is heated through.

It’s not recommended to freeze this soup, as the potatoes can become grainy in texture when thawed and reheated.

What substitutions could I make?

• Bacon: If you don’t eat pork, you can use turkey bacon instead. If you’re vegetarian or vegan, you could use a plant-based bacon substitute or even just add a bit of liquid smoke or smoked paprika for that smoky flavor that bacon usually brings.
• Onion: Leeks or shallots can be used as a substitute for onions.
• Celery: If you don’t have celery on hand, you can use fennel or bok choy.
• Green Bell Pepper: You can substitute it with red or yellow bell peppers for a slightly different flavor. For a spicier soup, you could use jalapeno peppers.
• Garlic: Garlic powder can be used as a substitute. Use 1/8 teaspoon of garlic powder for each clove of garlic.
• Diced Tomatoes: You can use fresh diced tomatoes instead of canned. If you want a smoother soup, you can use tomato sauce or crushed tomatoes.
• Clam Juice: If you don’t have clam juice, you can substitute it with fish or vegetable stock.
• Chicken Broth: You can substitute it with vegetable broth or water.
• Diced Potatoes: I used Russet in this recipe, but you can use different types of potatoes, like Yukon Gold or red.
• Dried Thyme: If you don’t have dried thyme, you can use fresh thyme (use three times as much) or substitute it with dried basil or oregano.
• Chopped Clams: If you’re not a fan of clams, you can substitute them with other types of seafood like shrimp, scallops, or even chunks of firm white fish.

What should I serve with this clam chowder?

• Crackers: Oyster or Saltine Crackers are traditionally served with chowder and can add a nice crunchy texture.
• Crusty Bread: A fresh loaf of French bread or a crusty baguette is perfect for dipping in the chowder. It’s also a simple and easy side that everyone loves.
• Salad: A simple green salad with your favorite salad dressing. You might consider a salad with mixed greens, cherry tomatoes, cucumber, and a dressing.
• Grilled Cheese Sandwich: For a comforting and filling meal, pair your chowder with a grilled cheese sandwich. You can keep it simple with just cheese or add extras like tomatoes or bacon.

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