5 from 180 votes
Manhattan Clam Chowder
Manhattan Clam Chowder combines a medley of diced vegetables, tomato-based broth, clams, and optional crispy bacon for a hearty, savory soup. The addition of potatoes provides substance, while clam juice enriches the seafood flavor. The chowder is gently simmered, finished with cream, and garnished with fresh parsley and oyster crackers to complement the texture and taste. This chowder offers a bright contrast to cream-based chowders with its tomato foundation and balanced seasoning.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
8
servings (1 cup each)
Calories:
97 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 6 trips Bacon diced, optional (see note 1
- 1 large onion diced
- 1 celery diced, rib
- 1 large carrot diced
- 2 garlic minced, cloves
- 1 (8-ounce) jar clam juice (see note 2)
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 1 cup potato such as Yukon Gold, peeled and cubed (see note 3
- 1/4 teaspoon red chili flakes optional
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 (10-ounce) can clams drained (see note 4)
- 1/3 cup heavy cream
- parsley minced, for garnish, fresh
- oyster crackers for garnish
Instructions
- Line a plate with paper towels and set aside. In a large Dutch oven over medium-high heat, cook the bacon for about 7-8 minutes until crispy, flipping over halfway. Remove bacon from pan and set aside.
- To the bacon fat, add the onions, celery, and carrots, cook until vegetables are softened, about 5 mins. Add garlic and cook until fragrant, about 1 minute, stirring often.
- To the vegetable mixture, add clam juice, diced tomatoes, tomato paste, and potatoes. Season with red pepper flakes, salt and pepper (like 1 teaspoon salt and 1/2 teaspoon pepper). Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are tender, about 15-20 minutes.
- Chop bacon, if using, and add to pot along with clams, and heavy cream and continue to simmer uncovered, about 10 minutes. Serve individual bowls and garnish with parsley and oyster crackers.
Cup of Yum
Notes
- Vegetarians can omit bacon and use vegetable oil to sauté vegetables for a meat-free version.
- Reserve clam juice from cans to increase clam flavor if desired; add to chowder at the end.
- Use Yukon Gold or red potatoes to keep chunks firm during cooking.
- Leftovers keep well refrigerated up to 4 days and can be frozen for up to 4 months.
- Garnish with fresh parsley and oyster crackers; crumbled bacon or herbs like basil can add variety.
Nutrition Information
Serving
1cup
Calories
97kcal
(5%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
20mg
(7%)
Sodium
134mg
(6%)
Potassium
231mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1704IU
(34%)
Vitamin C
8mg
(9%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings (1 cup each)
Amount Per Serving
Calories 97
% Daily Value*
| Serving | 1cup | |
| Calories | 97kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 134mg | 6% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1704IU | 34% |
| Vitamin C | 8mg | 9% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.