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Classic Manhattan Clam Chowder

A warm and hearty soup featuring smoky bacon, tender potatoes, bright tomatoes, and briny clams, perfect for family dinners and potlucks.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the chowder base
  • 4 slices thick-cut bacon, diced
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 medium carrot, peeled and diced
  • 3 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 2 6.5-ounce cans chopped clams, juice reserved
  • 2 8-ounce bottles clam juice
  • 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes
For seasoning
  • 1 leaf bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional) Adjust for heat preference.
  • kosher salt and freshly ground black pepper, to taste Salt can vary based on ingredients used.
For garnish
  • chopped fresh parsley Optional
  • oyster crackers For serving
  • a drizzle of olive oil Optional for serving

Method
 

Crisp the Bacon
  1. In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat for 6 to 7 minutes, until crisp. Then use a slotted spoon to transfer it to a paper towel-lined plate. Leave the bacon fat in the pot.
Soften the Vegetables
  1. Add the onion, celery, and carrot to the bacon fat. Cook for 6 to 8 minutes, stirring now and then, until the vegetables soften. Next, add the garlic and cook for about 30 seconds, just until fragrant.
Simmer the Broth
  1. Stir in the crushed tomatoes, reserved clam juice from the cans, bottled clam juice, potatoes, bay leaf, thyme, oregano, and red pepper flakes if using. Bring the pot to a boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes.
Add the Clams
  1. Stir in the chopped clams and the reserved bacon. Simmer for 5 more minutes, just until the clams are heated through. Then remove and discard the bay leaf. Taste the chowder and season with salt and pepper as needed.
Serve and Enjoy
  1. Ladle the soup into bowls. Finish with chopped parsley, a drizzle of olive oil, and oyster crackers on the side.

Notes

For best results, use fresh clams or check canned clams for quality. Adjust seasoning toward the end of cooking to avoid saltiness. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.