Manhattan Clam Chowder Recipe

5 stars (3 reviews)

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.

Prep Time15

Cook Time30

Total Time45

Course: Seafood, Soup

Cuisine: American

Servings: - 8 servings

Calories: 246kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

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