Entree: United States – Mid-Atlantic United States (New York) – Manhattan Clam Chowder

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) littleneck clams in shell, scrubbed
- 1 cup (240 ml) bottled clam juice (reserved)
- 4 slices (approx. 2 oz / 56 g) bacon, diced
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, finely chopped (about 10 oz / 280 g)
- 2 medium carrots, peeled and diced (about 6 oz / 170 g)
- 2 celery stalks, diced (about 4 oz / 115 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 g) tomato paste
- 1 (14.5 oz / 410 g) can diced tomatoes, undrained
- 3 cups (720 ml) low-sodium seafood stock or low-sodium chicken stock
- 1 cup (240 ml) dry white wine (or additional stock if avoiding alcohol)
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1/2-inch (1.25 cm) cubes
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tbsp (14 g) unsalted butter (optional, for finishing)

Instructions

Short Description:
A tomato-based, brothy clam chowder from New York that combines fresh littleneck clams, vegetables, potatoes, and a bright tomato broth for a hearty main-course soup.

Regional Notes:
This Manhattan version uses a clear tomato-forward broth rather than the cream base of New England clam chowder, and typically includes more aromatic vegetables (onion, celery, carrot) and sometimes cured pork for depth. The tomato and clam flavors remain distinct, producing a bright red soup rather than a white, creamy one.

1. Rinse and scrub the littleneck clams under cold water to remove grit. Discard any that are cracked or open and do not close when tapped.
2. In a large pot with a tight-fitting lid, add the clams and 1/2 cup (120 ml) water. Cover and steam over medium-high heat until the clams open, about 5–7 minutes. Transfer opened clams to a bowl; reserve the cooking liquid by straining it through a fine mesh sieve lined with a paper towel or cheesecloth into a measuring cup. Discard any clams that did not open. When cool enough to handle, remove clam meat from shells; chop half the meat coarsely and leave half in larger pieces. Set meat aside.
3. Measure the reserved clam steaming liquid and add bottled clam juice to equal 1 cup (240 ml) total reserved clam liquid; set aside. If you have less, top with additional bottled clam juice or stock to reach 1 cup (240 ml).
4. In the same large pot or a heavy Dutch oven, cook the diced bacon over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Remove crisp bacon with a slotted spoon and drain on paper towels; leave bacon fat in the pot.
5. Add olive oil to the bacon fat if needed, then add the chopped onion, carrots, and celery. Sweat over medium heat until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and tomato paste; cook, stirring, 1–2 minutes to caramelize the paste slightly.
6. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by about half, 2–3 minutes.
7. Add the diced tomatoes (with their juices), reserved clam liquid + bottled clam juice, the seafood or chicken stock, potatoes, bay leaves, dried thyme, and crushed red pepper flakes. Stir to combine and bring to a gentle simmer.
8. Reduce heat to medium-low and simmer until potatoes are tender, about 12–15 minutes. Taste and adjust seasoning with kosher salt and black pepper.
9. Stir in the chopped and larger pieces of clam meat and simmer just until clams are heated through, about 2–3 minutes. Do not overcook the clams.
10. Remove from heat. Stir in the cooked bacon (reserve a small sprinkle for garnish if desired), fresh parsley, lemon juice, and butter if using for a touch of richness. Discard bay leaves.
11. Ladle chowder into bowls and garnish with remaining parsley and bacon. Serve hot with crusty bread or oyster crackers and lemon wedges on the side.