<img loading=“lazy” src=“https://www.simplejoy.com/wp-content/uploads/2025/07/Manhattan-Clam-Chowder-Pin-3-150x150.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Pinterest graphic for Manhattan Clam Chowder recipe. Top image is a bowl of Manhattan Clam Chowder with oyster crackers. Bottom image shows overhead view of a pot of Manhattan Clam Chowder with bread beside. Text says, “the very best Manhattan Clam Chowder simplejoy.com.” - 1”>

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I’m obsessed with this Manhattan Clam Chowder. It has the perfect rich flavor, but it is so easy to make.

Bowl of Manhattan Clam Chowder with oyster crackers, bread and spoons beside - 3

When I say I’m obsessed with this recipe for Manhattan Clam Chowder, I really mean it. This tomato-based beauty is better than any I’ve ever had at a restaurant, and even my husband, who is a devoted lover of New England Clam Chowder , totally loves it. I can’t wait for you to try this amazing hearty soup recipe.

Overhead view of ingredients for Manhattan Clam Chowder recipe on countertop - 4

Manhattan Clam Chowder Ingredients

Part of what makes this the best clam chowder recipe is how simple yet flavorful the ingredients are. For the full list of ingredients needed for this red clam chowder recipe, along with their measurements, scroll to the recipe card at the bottom of the post.

  • Bacon: Adds a savory base to the chowder. The vegetables cook in the bacon grease and it is used to make a roux to thicken the soup.
  • Clams: Canned clams are great for soup because they are convenient to keep on hand and don’t need to be cooked, just drained and added right to the recipe. They are also less expensive than fresh clams.
  • Clam juice: While you will use the juice that the clams are packed in, you will need additional clam juice to make up the body of this soup. If you can’t find clam juice, you can swap chicken broth or vegetable broth.
  • Celery, carrots, and onions: Add flavor, texture, and color to the heart soup. Try to dice them into small, even-sized pieces.
  • Potatoes: Diced Yukon potatoes make the soup hearty and filling.
  • Flour: Combines with the bacon grease to create a roux, which thickens the soup and gives it a smooth consistency.
  • Tomato paste and diced tomatoes: Give the chowder its signature tangy tomato flavor that distinguishes it from its creamy New England Chowder cousin.
  • Seasonings: Bay leaves, thyme, parsley, salt, and pepper round out the flavor of the soup.
Overhead view of a pot of Manhattan Clam Chowder with bread beside - 5

How to Make Manhattan Clam Chowder

Step 1: Cook the Bacon

In a large stew pot, cook the bacon over medium heat until crisp. One of the best parts of this recipe is that it all comes together in the same pot!

Overhead view of a pot of bacon pieces cooking for Manhattan Clam Chowder recipe. - 6

Step 2: Sauté the Vegetables

Add the diced celery, carrots, onions, and garlic to the pan with the cooked bacon and bacon grease. Sauté until they are soft, about five minutes.

Overhead view of chopped vegetables in a pot for Manhattan Clam Chowder recipe. - 7

Step 3: Add the Tomato Paste

Stir in the tomato paste and then the flour so it coats everything.

Overhead view of chopped vegetables in a pot for Manhattan Clam Chowder recipe - 8

Step 4: Add the Broth

Slowly pour in the clam juice, scraping up the browned bits on the bottom as you add it. Add the potatoes, tomatoes, bay leaves, salt, thyme, parsley, and bay leaves. Bring the soup to a boil, then reduce to a simmer until the potatoes are soft.

Overhead view of ingredients in a pot for Manhattan Clam Chowder recipe - 9

Step 5: Add the Clams

Stir in the drained clams and allow to heat through. Enjoy!

Overhead view of ingredients for Manhattan Clam Chowder in a pot - 10

Storing and Reheating Leftovers

Store any leftover clam chowder in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or on the stovetop until heated through, over low heat, stirring often.

Overhead view of a bowl of Manhattan Clam Chowder with a spoon beside - 11

What to Serve With Manhattan Clam Chowder

I love to top my bowl of Manhattan clam chowder with some oyster crackers and a sprinkle of parsley.

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Ingredients

  • 4 slices thick cut bacon diced into small pieces
  • 3 cups clam juice 24 ounces (709.8 ml)
  • 1 1/2 cups chopped clams about four 6.5 ounce cans, liquid reserved (736 grams)
  • 3 stalks celery diced
  • 2 carrots diced
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1/3 cup all purpose flour
  • 1 1/2 pounds Yukon potatoes diced into 1/2 inch pieces (680.4 grams)
  • 15 ounces diced tomatoes drained
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper

Instructions

  • In a large stew pot, cook the bacon over medium heat until crisp, stirring often. 4 slices thick cut bacon
  • While the bacon is cooking, drain the clam juice from the canned clams into a measuring cup. You will need approximately 3 cups more of clam juice to get a total of 4 1/2 cups of clam juice . 3 cups clam juice, 1 1/2 cups chopped clams
  • Add the diced celery, carrots, onions, and garlic. Sauté until they are soft, about 5 to 7 minutes. Add in the tomato paste. Stir in the flour so it coats everything. 3 stalks celery, 2 carrots, 1 small yellow onion, 2 garlic cloves, 2 tablespoons tomato paste, 1/3 cup all purpose flour
  • Slowly pour in the clam juice, scraping up the browned bits on the bottom as you add it. Add the potatoes, tomatoes, bay leaves, salt, thyme, parsley, and bay leaves. Increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). Then reduce to a simmer (the lowest you can go heat-wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft. 1 1/2 pounds Yukon potatoes, 15 ounces diced tomatoes, 2 bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, 1/4 teaspoon black pepper
Overhead view of a bowl of Manhattan Clam Chowder with a spoon beside - 12

did you make this

Manhattan Clam Chowder

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Overhead view of a bowl of Manhattan Clam Chowder with a spoon beside - 13

Manhattan Clam Chowder

Ingredients

  • 4 slices thick cut bacon diced into small pieces
  • 3 cups clam juice 24 ounces (709.8 ml)
  • 1 1/2 cups chopped clams about four 6.5 ounce cans, liquid reserved (736 grams)
  • 3 stalks celery diced
  • 2 carrots diced
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1/3 cup all purpose flour
  • 1 1/2 pounds Yukon potatoes diced into 1/2 inch pieces (680.4 grams)
  • 15 ounces diced tomatoes drained
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper

Instructions

  • In a large stew pot, cook the bacon over medium heat until crisp, stirring often. 4 slices thick cut bacon
  • While the bacon is cooking, drain the clam juice from the canned clams into a measuring cup. You will need approximately 3 cups more of clam juice to get a total of 4 1/2 cups of clam juice . 3 cups clam juice, 1 1/2 cups chopped clams
  • Add the diced celery, carrots, onions, and garlic. Sauté until they are soft, about 5 to 7 minutes. Add in the tomato paste. Stir in the flour so it coats everything. 3 stalks celery, 2 carrots, 1 small yellow onion, 2 garlic cloves, 2 tablespoons tomato paste, 1/3 cup all purpose flour
  • Slowly pour in the clam juice, scraping up the browned bits on the bottom as you add it. Add the potatoes, tomatoes, bay leaves, salt, thyme, parsley, and bay leaves. Increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). Then reduce to a simmer (the lowest you can go heat-wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft. 1 1/2 pounds Yukon potatoes, 15 ounces diced tomatoes, 2 bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, 1/4 teaspoon black pepper

Nutrition

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