This is a great manhattan clam chowder recipe that is quick, easy and complete within 30 minutes on the stove-top. If you’re craving a comforting clam soup, this will definitely satisfy your craving.

30 minute Manhattan Clam Chowder Recipe in a bowl with spoon

Manhattan Clam Chowder Recipe

We love clam chowder and can’t get enough of it. Whether it’s a recipe for a creamy New England clam chowder or this tomato based Manhattan clam chowder, we’ll eat the whole pot with a crusty loaf of bread. It’s all made in one pot and perfectly cooked within 30 minutes. It’s so satisfying on cold days.

Difference between New England and Manhattan Clam Chowders

So what’s the difference between the two most common clam chowders? Manhattan clam chowder is tomato based with a clear broth. New England clam chowder is cream or milk based.

  • There’s definitely two different types of clam chowders and everyone had their favorite version. The most popular is the cream based New England clam chowder, but very once in a while when you’re still craving a clam soup that’s no so rich, this tomato based version will definitely hit the spot!
  • You can make this manhattan clam chowder more vegetable based by adding zucchini, spinach, broccoli or just more of the carrots and potatoes.
  • What ever you decide to add, what you’ll get is a fantastic pot of soup to keep you warm during the cold days. Here’s a great article that goes into depth about different clam chowders.

Watch the video on making the Manhattan Clam Chowder:

30 minute Manhattan Clam Chowder Recipe in a bowl with spoon

Manhattan Clam Chowder Recipe

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
We prefer to use whole clams that we find in our market in the 10 oz cans. But most markets carry the 6.5 oz minced clams, so the recipe is written for minced clams. If you can find whole clams, then even better! If so, we normally use one 10 oz. can of whole clams.
Please refer to recipe post for more recipe photos and details.
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Ingredients

  • 4 slices bacon , cut into 1/4-inch pieces
  • 1 medium onion , diced
  • 3 cloves garlic , minced
  • 2 stalks celery , diced
  • 1 large carrot , diced
  • 2 teaspoons (10 ml) Old Bay seasoning
  • 2 teaspoons (10 ml) Worcestershire sauce
  • 1/2 teaspoon (2.5 ml) dried oregano leaves or thyme or 1 teaspoon of fresh herb
  • 2 medium potatoes , peeled and diced
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) dry white wine , optional (just add more water if leaving out)
  • 8 ounces (227 ml) bottle of clam juice
  • 13 oz. (368 g) canned minced clams (two 6.5 oz/84g cans) , drained but save the juices
  • 14.5 oz. (411 g) canned diced tomatoes (about 1 3/4 cups)
  • 1/4 teaspoon fresh cracked black pepper
  • 1 teaspoon (5 ml) Kosher salt , or to taste
  • Minced parsley (optional for garnish)

Instructions 

  • Heat soup pot over medium-high heat. Once hot, fry the chopped bacon until the fat releases and the bacon becomes crisp, about 1-2 minutes.
    Cooking bacon in pot
  • Add the diced onion, minced garlic, diced celery, and diced carrots and cook for 2-3 minutes, or until the onion becomes soft and garlic becomes fragrant, but not burnt.
    Cooking aromatics in pot with bacon
  • Add the 2 teaspoons Old Bay Seasoning, 2 teaspoons Worcestershire sauce, 1/2 teaspoon oregano, diced potatoes, 1/2 cup water, 1/2 cup white wine, 8 oz. bottled clam juice, juice from the 2 cans of clams (but not the clams yet), diced tomatoes, about 1 teaspoon of salt and pepper to taste.
    Most of soup ingredients in pot
  • Bring the chowder to a boil, then immediately reduce heat to low. Simmer chowder on low heat for about 15-20 minutes, or until the potatoes are tender.
    Pot of soup simmering
  • Now add the clams to the chowder. Carefully mash a few of the potatoes in the pot to create a slightly thicker, chowder consistency to the soup.
    Adding clams to soup
  • Simmer for about 10 more minutes. If needed, skim off any excess oil on top of soup that was released from the bacon.
    Serve with your favorite bread/crackers or for gluten free, serve with gluten free crackers/bread. Top with optional minced parsley.
    Serving soup in multiple bowls

Video

YouTube video

Nutrition Information per Serving

Calories: 176kcal, Carbohydrates: 21g, Protein: 6g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 824mg, Potassium: 621mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2237IU, Vitamin C: 20mg, Calcium: 75mg, Iron: 4mg
Course: Main Course, Soup
Cuisine: American
Calories: 176

Freezing This Tomato and Clam Based Soup

This is a brothy and tomato based soup so it freezes great! Add your leftovers to air tight and freezer safe containers. Then you can store them for up to 2-3 months. We don’t like to freeze seafood for longer than 3 months. It’s best it try to eat it right away when it’s fresh.

You’ll love this so much that it’ll be your go-to soup recipe the you’re craving seafood. Another fun idea is to add some shrimp or salmon. It’ll be a hearty seafood chowder that will satisfy anyone who loves a comforting seafood dish.

You’ll love these other great Soup Recipes