Tulo

Manhattan Clam Chowder Recipe

A bowl of red tomato-based Manhattan clam chowder with visible potatoes, celery, and chopped clams, garnished with fresh parsley.
Photo by César O'neill on Pexels

Rendering the bacon first and cooking the vegetables in that fat builds a savory base before the tomatoes and clam juice go in, and simmering the potatoes directly in the broth lets them soak up flavor instead of just being cooked separately and added at the end.

Prep
20 min
Cook
45 min
Total
65 min
Servings
6

Ingredients

Servings6
  • 4 slices bacon, diced
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 cups russet potatoes, peeled and diced
  • 28 oz can canned diced tomatoes, with juice
  • 2 6.5 oz cans canned chopped clams, with juice
  • 2 cups bottled clam juice
  • 1 leaf bay leaf
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Nutrition per serving

Calories
289
Protein
19g
Carbs
48g
Fat
4g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp and the fat has rendered, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
  2. 2Add the onion, celery, and carrots to the bacon fat and cook, stirring occasionally, until softened, about 7 minutes.
  3. 3Stir in the garlic and cook until fragrant, about 30 seconds.
  4. 4Add the diced potatoes, canned tomatoes with their juice, clam juice, bay leaf, thyme, and red pepper flakes. Drain the liquid from the canned clams into the pot as well, but hold the clams themselves aside for later.
  5. 5Bring the chowder to a simmer, then reduce the heat to low, cover partially, and cook until the potatoes are fork-tender, 20-25 minutes.
  6. 6Stir in the chopped clams and reserved bacon and simmer gently for 5 more minutes, just until the clams are heated through, don't let it boil hard or the clams will turn rubbery.
  7. 7Remove the bay leaf, season with salt and pepper to taste, and stir in the fresh parsley before serving.

Tips & variations

  • Use the liquid from the canned clams as part of the broth instead of discarding it, it carries a lot of the briny flavor.
  • For a more robust seafood flavor, add a small can of minced clams in addition to the chopped clams, or stir in a splash of clam juice at the end if the broth tastes thin.
  • Fresh clams can replace canned: steam 2 pounds of littlenecks in a splash of water until they open, chop the meat, and use the steaming liquid (strained through a coffee filter to remove grit) in place of the bottled clam juice.
  • A splash of dry sherry or white wine added with the tomatoes adds another layer of depth.

Storage & reheating

Refrigerate cooled chowder in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, without letting it boil, to keep the clams and potatoes from overcooking. Freezing is not recommended, since the potatoes turn grainy and watery after thawing.

Tips from the Tulo kitchen

  • Dice the potatoes small and uniform, about 1/2-inch cubes, so they finish cooking at the same time without turning mushy at the edges.
  • If the broth reduces too much while simmering, thin it with a little extra clam juice or water rather than plain broth, which dilutes the briny flavor.

FAQ

What's the difference between Manhattan and New England clam chowder?

Manhattan clam chowder uses a tomato-based broth without cream, while New England clam chowder is made with a cream or milk base and no tomatoes.

Can I use fresh clams instead of canned?

Yes. Steam about 2 pounds of littleneck clams in a little water until they open, chop the meat, and use the strained steaming liquid in place of the bottled clam juice.

Why did my clams turn rubbery?

Clams toughen when they're simmered too long or at too high a heat. Add them at the end and only warm the chowder gently, without letting it return to a boil.

Can I make this chowder ahead of time?

The vegetable and broth base can be made a day ahead and refrigerated. Add the clams only when reheating to serve, so they don't overcook while sitting.