Manhattan Clam Chowder Recipe
by Sommer Collier — on Mar 23, 2026 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.
It doesn’t matter the weather or what season it is, I am always on board for a cozy, all-in-one chowder that’s chock-full of vegetables and whatnot. When it comes to seafood varieties, creamy New England clam chowder with leeks is one of the most popular recipes we all know and love. However, this lesser-known chunky tomato broth-based Manhattan clam chowder is an equally fabulous one pot meal, perfect when you’re craving a hearty but not heavy seafood dinner! It’s made like a vegetable stew, yet with sautéed bacon, rich seafood stock, clam juice, and baby clams added in for a deep rustic ocean flavor. It’s a lighter (in fat and calories) and more veggie-forward version than its dairy-based cousin; however, the combination of tender veggies and intense clam flavor is bold and just as appealing as the creamy version!
Table of Contents
Sommer’s Recipe Highlights
Refined yet Rustic- Fresh seafood can tend to be on the more expensive side, and is often associated with higher-end meals. By using canned clams I cut down on the cost without losing any flavor, for a chowder that’s less fussy but still impressive.
Incredible Flavor – Speaking of that flavor, yowza are you going to love this recipe! It has an irresistible combination of briny clams, sweet and savory veggies, umami bacon, perky Italian seasoning, and fire-roasted tomatoes. The seafood stock and tomato-based broth taste bright and deep, but are still light enough to let the clams truly shine.
Quick and Easy – Everything in my Manhattan clam chowder recipe cooks together in one pot, including sautéing the bacon to start. And aside from chopping the bacon and some vegetables, prep takes barely any effort. From start to finish, the whole meal is ready in under an hour!
Key Ingredients and Tips
- Bacon – I use quality thick-cut bacon. Bacon that is too thin doesn’t chop well, and will shrivel up into tiny pieces when sautéed.
- Fresh veggies – I use a sweet yellow onion, celery, carrot, and baby potatoes (don’t bother peeling either), and fresh garlic.
- Canned tomatoes – Using fire-roasted tomatoes is a convenient way to add even more bold flavor to the soup.
- Broth base – I use handy boxed seafood stock, plus a bottle of clam juice.
- Canned baby clams – Also known as littleneck clams. Don’t drain the cans! I include the clams and their juices in my chowder recipe so the brininess really comes through.
- Herbs and seasoning – Store-bought or homemade Italian seasoning and fresh chopped parsley brighten the soup without distracting from its savoriness.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Chop Bacon and Veggies – I start by chopping the onion, celery, carrot, potatoes, and bacon into 1/2-inch pieces with a sharp knife. Try to make them as uniform as possible so the meat and veggies cook evenly.
Sauté Bacon – Next, I set a large soup pot over medium heat. I add the chopped bacon and sauté for a few minutes, stirring often, until brown and crispy.
Add the Veggies – Then I add the veggies and continue to sauté everything for another 2-3 minutes. They don’t need to be fully cooked, just a bit tender around the edges.
Pour in the Stock, Tomatoes, Etc. – Into the pot I add the Italian seasoning, seafood stock, clam juice, and canned tomatoes. I stir well, then turn the stove heat up to high and bring the liquid to a simmer. Once it’s bubbling, I turn the heat back down a bit so it stays at a nice even simmer, then cook and stir the veggies for 10-15 minutes. I know they’re done when I can easily pierce a piece of tender potato with a fork.
Add Clams and Parsley – Lastly, I add the clams, including the juices, and chopped fresh parsley. Stir well, then adjust the heat as needed to return the chowder to a gentle simmer. Cook for another 2-3 minutes, just until the clams are heated through.
Expert Tips
The most important thing here is to chop the vegetables a small uniform size so they cook quickly and evenly. Chop the potatoes into ¼ – ½ inch cubes and slice the carrot into ¼-inch discs.
Since the clams will only briefly simmer in the chowder, be sure not to add them until the potatoes are very soft and fork-tender.
We’re using canned baby clams because they’re so easy to find. However, if you want to use fresh clams, you are welcome to shell and use them as well. Just make sure you have at least 2 cups of clams after they are shelled. Once you add them to the chowder, they only need to cook for 3-4 minutes!
Speaking of, don’t overcook the clams! After adding them to the pot, let the chowder simmer for another minute or two while stirring. But it should not boil. Then quickly turn off the heat and move the pot so the clam meat heats through but doesn’t become overly chewy.
Serving Suggestions
I usually serve bowls of chowder with crispy oyster crackers. (Can someone please tell me why they aren’t called clam crackers?)
If I’m up for it, I’ll pair the chunky soup with hunks of lightly toasted bread. Or make a batch of my fabulous copycat Red Lobster cheddar bay biscuits… Everyone loves these cheesy, buttery biscuits with seafood!
Storing and Reheating
Once the Manhattan clam chowder cools, I transfer it to an airtight container and store it in the refrigerator. It will keep well for up to 3-4 days.
The chowder also freezes very well! Transfer the cooled soup to an airtight container, then wrap it in a layer of aluminum foil. Freeze for up to 3 months, then thaw in the fridge overnight.
I recommend reheating this delicate seafood chowder by either heating it 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.
Frequently Asked Questions
Sure, you can! Feel free to leave out the bacon fat and instead sauté the veggies in 2 tablespoons of your favorite high-heat cooking oil. I usually prefer olive oil or avocado oil for sautéing.
It’s important to add the canned baby clams right at the end of making the chowder, then simmer for just a few minutes, max.
Personally, I love the fact that this Manhattan clam chowder recipe is a thin broth-based chowder… To me, that’s the whole point! However, if you want your soup to be slightly thick, you can make a slurry by combining 1/2 tablespoon of cornstarch with 1/2 tablespoon of cold water. Stir this mixture into the soup as it simmers, before adding the clams.
More Soup Recipes
Manhattan Clam Chowder Recipe
Video
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.
