Manhattan clam chowder is the tomato-based cousin of the New England classic — brothy, smoky with bacon, and packed with baby clams and celery root. It simmers in about fifteen minutes after the vegetables sweat in rendered bacon fat. Like all good stews, it tastes even better the next day.
Ingredients
- 0.5 tsp. (0.05 oz / 1.5g) thyme (dried)
- 2.0 tbsp. (1.1 oz / 32g) tomato paste
- 6.0 tbsp. (3.0 oz / 85g) butter
- 0.25 cups (0.2 oz / 5g) parsley (fresh, chopped)
- 0.5 cups (2.6 oz / 75g) bell pepper (diced)
- 0.5 cups (2.3 oz / 65g) carrot (chopped)
- 0.5 cups (4.0 oz / 118g) dry white wine
- 0.5 cups (2.8 oz / 80g) onion (diced)
- 1.0 cup (8.0 oz / 240g) clam juice
- 1.25 cups (6.0 oz / 170g) celery root (peeled, diced)
- 1.75 cups (14.0 oz / 400g) plum tomatoes (whole with juice)
- 2.5 cups (20.0 oz / 560g) whole baby clams (canned with liquid)
- 4.0 cups (32.0 oz / 946g) chicken broth (unsalted)
- 0.33 lb. (5.3 oz / 150g) bacon (diced)
- 2 whole bay leaves
- 2 large garlic cloves (0.3 oz / 10g) (roughly chopped)
- black pepper (to taste)
- salt (to taste)
Step-by-Step Instructions
- Heat a soup pot over medium heat. Once hot, add a small amount of oil along with the diced bacon. Cook the bacon until crispy, stirring occasionally for about 5 minutes. Turn down the heat to medium-low then add the bell pepper, carrot, onion, celery root, and garlic. Continue stirring to evenly coat the veggies with bacon grease.
- Add the dry white wine and cover the pot. Allow the veggies to sweat for 2 to 3 minutes. Open the lid, stir, then add in the bay leaves, tomato paste, and dried thyme. Crush the plum tomatoes by hand or with a spoon and add them to the pot along with their juices. Pour in the clam juice and unsalted chicken broth.
- Turn up the heat to medium-high and bring the chowder to a rolling boil. Once it starts boiling, return the heat to medium-low and allow the chowder to simmer gently for about 15 minutes. Add the canned baby clams (along with their liquid) and continue simmering until heated through. Add the butter and stir continuously until it is completely melted into the broth.
- Season with salt and a generous amount of black pepper to bring out the soup's rich, savory flavor. Finally, remove the pot from the heat, stir in the fresh chopped parsley, and serve hot.
Nutritional Information
- Calories: 429 kcal
- Carbohydrates: 11 g (0.39 oz)
- Protein: 15 g (0.53 oz)
- Fat: 36.1 g (1.27 oz)
(Note: Nutritional values are approximate and calculated per serving based on 8 servings.)
Pro Tips for the Best Manhattan Clam Chowder
- Add Clams at the End: Canned clams are already cooked and can become tough and chewy if boiled for too long. Always add them during the last few minutes of simmering just to heat them through.
- Crush Tomatoes by Hand: Using whole canned plum tomatoes and crushing them by hand (or with a wooden spoon) provides a more rustic, authentic texture to the broth compared to using pre-diced tomatoes.
- Leverage the Bacon Fat: Don't drain the pot after crisping the bacon! Sweating your celery root, onions, and carrots directly in the rendered bacon fat builds an incredibly smoky, savory flavor foundation.
- Make It Ahead: Like many tomato-based stews, this Manhattan Clam Chowder tastes even better the next day. Storing it in the fridge overnight allows the garlic, thyme, and clam juices to beautifully meld together.
Frequently Asked Questions (FAQ)
What is the difference between Manhattan Clam Chowder and New England Clam Chowder? The main difference lies in the broth. Manhattan Clam Chowder features a vibrant, clear tomato-based broth loaded with vegetables, making it lighter and tangier. New England Clam Chowder uses a heavy cream or milk base, resulting in a thick, rich, and white soup.
Can I freeze homemade Manhattan Clam Chowder? Yes, absolutely! Because this Manhattan Clam Chowder recipe is completely dairy-free, it freezes exceptionally well without separating. Allow the soup to cool completely, transfer it to airtight, freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Do I have to use celery root, or can I substitute regular celery? While celery root (celeriac) adds a wonderful, earthy depth and hearty texture to the chowder, you can absolutely substitute it with an equal amount of regular celery stalks. If making the swap, simply dice the celery ribs and sauté them along with the onions and carrots.
What should I serve with Manhattan Clam Chowder? This savory seafood stew pairs wonderfully with classic oyster crackers, a slice of crusty sourdough bread, or garlic bread to soak up every last drop of the delicious tomato broth. You can also serve it alongside a light, crisp green salad for a complete meal.
Pro Tips
- Do not drain the pot after crisping the bacon — sweating the celery root, onion, and carrot in the rendered fat builds the smoky backbone of the chowder.
- Crush the whole plum tomatoes by hand instead of using pre-diced; the rustic, uneven texture is what makes the broth feel homemade.
- Add the canned clams only in the last few minutes — they are already cooked and turn tough and rubbery if they boil.
- Celery root stands in for potato here, keeping the chowder at 11g of carbs per serving while still giving that tender, stew-like bite.
- Make it a day ahead: overnight in the fridge lets the thyme, garlic, and clam juice marry, so reheating only improves it.
Frequently Asked Questions
Can I make Manhattan clam chowder ahead of time?
Yes — it is one of those soups that improves overnight in the fridge. Store it covered for up to 3 days and reheat gently so the clams do not toughen.
Can I freeze the chowder?
You can freeze it for up to 2 months, though the clams' texture softens slightly. Thaw overnight in the fridge and warm over medium-low heat.
Is this chowder keto-friendly?
With celery root instead of potato and a bacon-butter base, each serving has 11g of carbs and 36.1g of fat — workable on moderate keto.
What can I use instead of white wine?
An equal splash of extra chicken broth with a squeeze of lemon keeps the broth lively without the alcohol.
Recipe card below.
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Ingredients
Method
- Heat a soup pot over medium heat.
- Once hot, add a small amount of oil along with the diced bacon.
- Cook the bacon until crispy, stirring occasionally for about 5 minutes.
- Turn down the heat to medium-low then add the bell pepper, carrot, onion, celery root, and garlic.
- Continue stirring to evenly coat the veggies with bacon grease.
- Add the dry white wine and cover the pot. Allow the veggies to sweat for 2 to 3 minutes. Open the lid, stir, then add in the bay leaves, tomato paste, and dried thyme. Crush the plum tomatoes by hand or with a spoon and add them to the pot along with their juices.
- Pour in the clam juice and unsalted chicken broth.
- Turn up the heat to medium-high and bring the chowder to a rolling boil.
- Once it starts boiling, return the heat to medium-low and allow the chowder to simmer gently for about 15 minutes.
- Add the canned baby clams (along with their liquid) and continue simmering until heated through.
- Add the butter and stir continuously until it is completely melted into the broth.
- Season with salt and a generous amount of black pepper to bring out the soup's rich, savory flavor.
- Finally, remove the pot from the heat, stir in the fresh chopped parsley, and serve hot.
- Add Clams at the End: Canned clams are already cooked and can become tough and chewy if boiled for too long. Always add them during the last few minutes of simmering just to heat them through.
