Manhattan Clam Chowder Recipe

Manhattan clam chowder
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  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: About 12 cups (12 servings)
Nutritional Guidelines (per serving)
118 Calories
1g Fat
16g Carbs
11g Protein
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Nutrition Facts
Servings: About 12 cups (12 servings)
Amount per serving
Calories 118
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 19mg 6%
Sodium 407mg 18%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 9%
Protein 11g
Calcium 64mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The basic difference between Manhattan chowder and New England clam chowder is the tomatoes in the Manhattan version and the cream in New England. Bacon adds additional flavor and depth to this recipe.

Recipe reprinted with permission from The All New Good Housekeeping Cookbook (Hearst Books).


  • 5 cups water
  • 3 dozen clams (quahog or​ cherrystone clams, scrubbed)
  • 5 slices bacon, finely chopped
  • 1 large onion (12 ounces) (finely chopped)
  • 2 large carrots (peeled and finely chopped)
  • 2 stalks celery (finely chopped)
  • 1 pound all-purpose potatoes (3 medium) (peeled and finely chopped)
  • 1/2 bay leaf
  • 1 1/4 teaspoons dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 (28-ounce) can plum tomatoes
  • 2 tablespoons fresh parsley (chopped)
  • 3/4 teaspoon salt

Steps to Make It

  1. In a nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat. Add the clams and heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.

  2. When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. Strain clam broth through a sieve lined with paper towels into the bowl.

  3. In the same clean saucepot, cook bacon over medium heat until browned; add onion and cook until tender, about 5 minutes. Add carrots and celery; cook 5 minutes.

  4. Add clam broth to bacon mixture in saucepot. Add potatoes, remaining 4 cups water, bay leaf, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer 10 minutes. Add tomatoes with their liquid, breaking them up with the side of spoon. Simmer 10 minutes longer.

  5. Stir in chopped clams and heat through. Discard bay leaf and sprinkle with parsley. Taste for seasoning; add salt as needed.

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