I still remember the first time I tried Manhattan clam chowder—it was a vibrant, tomato-based twist that stood out from the creamy New England version I grew up with. Determined to replicate its delicious, briny flavors, I dove into experimenting in my own kitchen. The result? A hearty soup that’s now a staple in my family’s recipe collection.

Whether you’re looking to warm up on a chilly day or impress your guests with a homemade masterpiece, this Manhattan clam chowder recipe is just the thing. Featuring fresh clams, a savory broth, and colorful vegetables, it’s an absolute crowd-pleaser. Check out this recipe from Chef Jean-Pierre

Why You’ll Love This Recipe

Bursting with Flavor

Manhattan clam chowder is a celebration of bold, vibrant tastes. The combination of fresh clams, smoky bacon, and a savory tomato broth creates a perfect symphony of flavors. The broth, enriched with homemade clam juice, captures the essence of the sea, while a touch of cayenne pepper adds just the right amount of heat to keep things exciting.

Fresh and Homemade

Unlike store-bought options, this recipe gives you full control over every element, from the broth to the vegetables. Making your own clam juice not only enhances the flavor but also lets you skip the additives and preservatives. The result is a soup that’s fresher, cleaner, and more authentic—exactly how a classic Manhattan clam chowder should taste.

Hearty and Healthy

This chowder is as nourishing as it is delicious. Packed with fresh vegetables like carrots, celery, and potatoes, it delivers essential vitamins and minerals in every bite. The clams provide lean protein and important nutrients like zinc and iron, while the broth is low in fat and naturally gluten-free.

Healthy and Balanced

Manhattan clam chowder offers a nutritious way to enjoy comfort food without feeling heavy. The tomato-based broth is low in calories and rich in antioxidants like lycopene, which supports heart health. Fresh herbs like thyme and tarragon bring anti-inflammatory properties, while the garlic and onions add immune-boosting compounds.

Even the bacon, often seen as indulgent, is used sparingly to contribute a smoky depth without overwhelming the dish. By relying on wholesome, natural ingredients, this recipe delivers satisfying flavors that nourish your body and soul.

Cooking the clams gently and incorporating them at the end ensures their texture remains tender, so you can enjoy their full flavor and nutritional benefits. This chowder truly strikes the perfect balance between indulgence and wellness.

Equipment and Tools You’ll Need

Part of what makes this recipe simple yet elegant is the use of basic kitchen tools. Here’s what you’ll need to prepare the chowder:

Essential Appliances

Large Stockpot: The cornerstone of any soup recipe, this is where your chowder will come together beautifully. Choose a heavy-bottomed pot for even heat distribution.
Fine Mesh Strainer (or Chinois): This is essential for straining the homemade clam juice to remove grit and ensure a smooth, clean broth.

Utensils and Tools

Cutting Board: Use a sturdy, non-slip cutting board for prepping your vegetables and clams.
Sharp Knife: A chef’s knife or paring knife is ideal for slicing onions, dicing carrots, and chopping clams.
Garlic Press (Optional): Quickly mince garlic for maximum flavor.
Wooden Spoon: Perfect for stirring the soup and ensuring the tomato paste caramelizes evenly.
Tongs: Useful for handling the clams as they open during steaming.
Ladle: A must-have for serving the chowder into bowls without mess.

Optional Add-Ons

Vegetable Peeler: For creating perfect, uniform slices of carrots and potatoes.
Kitchen Timer: Helps you keep track of the steaming clams and simmering soup.
Small Bowls for Prep: Organized by prepping ingredients into small bowls ahead of time.
Clam Knife (Optional): If you prefer to shuck the clams yourself, this tool will make the process safer and easier.

Why the Right Tools Matter

Using the proper tools makes the process seamless and enjoyable. For instance, a fine mesh strainer ensures that your clam juice is free of any grit, resulting in a clear and delicious broth. A heavy stockpot helps prevent scorching and allows for even cooking, while tongs make it easy to handle hot clams without burning your fingers.

By investing in the right equipment, you not only save time but also enhance the quality of your chowder—ensuring that every bowl is as perfect as the last.

Ingredients

How to Make the Perfect Manhattan Clam Chowder

Author: Justin
Total Time: 1.5 Hours
Yield: Serves 6–8 people. 1x

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Ingredients

Scale

For the Clam Juice:

Fresh clams (medium-sized)

1 large onion, sliced

3 garlic cloves

A few sprigs of fresh thyme

3/4 bottle of white wine (Chardonnay works beautifully)

For the Chowder:

1/2 lb bacon, diced

1 medium onion, finely chopped

2 garlic cloves, minced

2 tbsp tomato paste

1 1/2 tbsp fresh thyme leaves

2 tsp tarragon (optional)

1 1/2 cups celery, diced

1 1/2 cups carrots, diced (add purple carrots for a fun twist!)

2 cups baby potatoes, quartered

1 can peeled whole tomatoes, crushed

5 cups chicken stock or vegetable broth

3 cups homemade clam juice

1/4 tsp cayenne pepper

2 tbsp tapioca starch (or cornstarch)

Fresh parsley for garnish

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Instructions

Step 1: Prepare the Clams and Juice

Clean the Clams: Soak clams in cold water with a sprinkle of sea salt and a bit of cornmeal for a day to remove grit. Rinse thoroughly before cooking.

Steam the Clams:

In a large pot, combine onions, garlic, thyme, and white wine. Add the clams, cover, and steam until they open (about 10–15 minutes). Discard any that don’t open.

Strain the Juice:

Carefully strain the clam broth through a fine mesh strainer to remove sand and sediment. Set the juice aside.

Step 2: Build the Chowder

Render the Bacon: Cook diced bacon in a large stockpot over medium heat until crispy. Remove some of the rendered fat if desired.

Sauté the Aromatics: Add chopped onions and cook until caramelized. Stir in garlic and tomato paste, cooking for 1–2 minutes to deepen the flavors.

Add Herbs and Vegetables: Stir in thyme, tarragon, celery, carrots, and potatoes. Sauté briefly to coat the vegetables in flavor.

Step 3: Simmer and Finish

Combine Liquids: Add crushed tomatoes, chicken stock, and strained clam juice. Bring to a simmer.

Season and Adjust: Stir in cayenne pepper for a subtle kick, and thicken the soup slightly with tapioca starch or cornstarch.

Add the Clams: Chop most of the clams into bite-sized pieces and stir them into the soup. Reserve a few whole clams for garnish.

Simmer: Let the chowder cook until the vegetables are tender, about 20 minutes.

Step 4: Serve and Enjoy

Ladle the chowder into bowls, topping each

Prep Time: 20–30 minutes (including cleaning clams and chopping vegetables).
Cook Time: Around 1 hour (clam steaming and soup assembly).
Category: Soup
Method: Steaming, sautéing, simmering.
Cuisine: American (Manhattan-style clam chowder).

Final Thoughts

Manhattan clam chowder is a beautiful balance of robust flavors and fresh ingredients. Whether you’re a longtime fan or trying it for the first time, this recipe is sure to become a favorite.

Did you try this recipe? Share your thoughts and pictures in the comments below!

About the Author

Hi, I’m Nikki! I’ve been sharing my passion for cooking for over 50 years. My mission is to make cooking fun, approachable, and delicious for everyone. Follow me for more recipes that will inspire you to get creative in the kitchen!