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    Classic Manhattan Clam Chowder Recipe

    Closeup of a bowl of Manhattan Clam Chowder.

    If you love a bright, tomato-based chowder loaded with vegetables and tender clams, this Manhattan clam chowder will quickly become your new go-to dish!

    Manhattan Clam Chowder is known for its rich broth, briny flavor, and chunky texture. This recipe is easy enough for a hearty weeknight dinner on a cold night, or even a cozy weekend!

    This guide walks you through every step of preparing the best Manhattan clam chowder recipe. Let’s dive in so you can dig in!

    [[ recipeID=recipe-2migghknh, title=Manhattan Clam Chowder ]]

    Why One of the Best Manhattan Clam Chowder Recipes

    This recipe captures the depth of tomatoes, the heartiness of garden vegetables, and the clean, briny flavor of fresh clams. It's simple enough for beginners while still delivering a bold, traditional flavor. It’s your best option when seeking an easy Manhattan clam chowder recipe that still tastes like it came from a coastal kitchen.

    Once you’ve mastered this, be sure to try our New England Clam Chowder recipe to compare!


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    Our Recipe for Manhattan Clam Chowder

    Below, you’ll find a classic and easy Manhattan clam chowder recipe, complete with the essential ingredients and simple cooking steps. If you've been searching for the perfect recipe for Manhattan clam chowder, start here.

    Servings: 6

    Keywords:

    • Prep Time: 20 mins
    • Cook Time: 40 mins
    • Total Time: 1 hours 0 mins

    Ingredients

    Instructions

    Ingredients

    • 4 cups chopped fresh clams (or two 10-oz cans chopped clams, juices reserved)
    • 4 slices bacon, diced
    • 1 medium onion, diced
    • 2 celery stalks, diced
    • 2 carrots, diced
    • 1 green bell pepper, diced
    • 2 cups diced potatoes
    • 3 cloves garlic, minced
    • 1 (14.5-oz) can crushed tomatoes
    • 4 cups clam juice or seafood stock
    • 1 bay leaf
    • 1 tsp dried thyme
    • ½ tsp paprika
    • Salt and pepper, to taste
    • Fresh parsley, for garnish

    Instructions

    1. Cook the Bacon - In a large pot, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot. 
    2. Sauté the Vegetables - Add onion, celery, carrots, and bell pepper to the pot. Cook 6–7 minutes, stirring occasionally, until the vegetables soften. Add garlic and cook 1 more minute.
    3. Build the Tomato Base - Stir in the crushed tomatoes and mix well into the vegetables. Cook for 2–3 minutes to allow the flavors to meld.
    4. Add Stock & Seasonings - Pour in the clam juice or seafood stock along with potatoes, thyme, paprika, bay leaf, salt, and pepper. Bring to a simmer and cook for 20–25 minutes, or until the potatoes are tender.
    5. Add the Clams - Stir in the chopped clams (and their juices if using canned). Simmer gently for 5 minutes. Avoid boiling to keep the clams tender.
    6. Finish & Serve - Remove the bay leaf. Ladle the chowder into bowls and top with crispy bacon and fresh parsley.