🇺🇸 USA · Food
Manhattan Clam Chowder
By eatmundo · July 5, 2026
A vibrant, tomato-based clam chowder from New York, featuring tender clams, diced vegetables, and a savory broth without cream. This lighter alternative to its creamy New England cousin offers a refreshing and zesty seafood experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Cook 4 strips of bacon in a large pot until crispy. Remove bacon, reserving 1 tbsp fat.
- 2
Sauté 1 diced onion, 2 diced celery stalks, and 2 diced carrots in the bacon fat until softened (5-7 minutes).
- 3
Add 2 diced potatoes, 1 cup clam juice, 1 (28 oz) can crushed tomatoes, 2 cups water, and 1 tsp dried thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- 4
Stir in 2 (6.5 oz) cans chopped clams (drained) and cooked bacon. Heat through for 2-3 minutes.
- 5
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Frequently Asked Questions
What type of clams should I use for Manhattan Clam Chowder, and should they be fresh or canned?+
For the best flavor, use fresh littleneck or cherrystone clams, ensuring they are properly scrubbed and purged of sand. If fresh are unavailable, good quality canned chopped clams (drained, with their juice reserved) are an acceptable substitute.
What's the best way to prevent the potatoes in Manhattan Clam Chowder from becoming mushy?+
Use waxy potatoes like Yukon Gold or Red Bliss, as they hold their shape better during simmering. Add them to the chowder after the other vegetables have softened, and cook just until fork-tender, being careful not to overcook.
What kind of tomatoes are traditionally used, and do I need to peel them?+
Traditionally, canned crushed tomatoes or diced tomatoes are used to give Manhattan Clam Chowder its characteristic reddish broth and hearty texture. There's no need to peel them as the skins will break down during cooking.
How can I ensure the bacon adds flavor without making the chowder too greasy?+
Render the diced bacon slowly over medium-low heat until crisp, then remove the bacon bits and set aside for garnish. Drain off most of the rendered fat, leaving just a tablespoon or two to sauté the mirepoix, which builds the flavor base.
Mundo Match
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