We love clam chowder and can’t get enough of it. Wether 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. 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!
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. You can make this 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.
Watch the video on making the Manhattan Clam Chowder:
This recipe was originally published in 2014 and re-published in September 2016 with a new video!
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 2 (10 oz.) cans of whole clams. You'll have more clams to bite into and much more clam flavor.
Please refer to recipe post for more recipe photos and details.
- 3 slices bacon , cut into 1/4-inch pieces
- 1 medium onion , minced
- 3 cloves garlic , minced
- 2 stalks celery , diced
- 1 large carrot , diced
- 1 teaspoon (5ml) Old Bay seasoning
- 1 teaspoon (5ml) Worcestershire sauce
- 1/4 teaspoon dried oregano leaves
- 2 medium potatoes , peeled and diced
- 1/2 cup (120ml) water
- 1/2 cup (120ml) dry white wine
- 1 (8 ounce - 236ml) bottle of clam juice
- 2 (6.5 oz - 184g each) cans of minced clams, drained but save the juices
- 1 (14.5 oz - 411g) can diced tomatoes
- 1/4 teaspoon fresh cracked black pepper
- Kosher or Sea Salt to taste
- Minced parsley for garnish (optional)
- Heat medium soup pot over medium-high heat. Once hot, fry the bacon until the fat releases and the bacon becomes crisp. Add the onion, garlic, celery and carrot and cook for 2-3 minutes, or until the onion becomes soft and garlic becomes fragrant, but not burnt.
- Add the Old Bay Seasoning, Worcestershire sauce, oregano, potatoes, water, white wine, bottle of clam juice, juice from the 2 cans of clams (but not the clams yet), diced tomatoes, salt and pepper.
- 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.
- 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.
- Simmer for about 5 more minutes until bubbly hot. Skim off any excess oil on top of soup that was released from the bacon.
- Serve with your favorite bread or for gluten free, serve with gluten free crackers/bread.