Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Classic Manhattan Clam Chowder

Ellen Silverman

Yield: Yields about 3-1/2 quarts.

Servings: seven.

This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a bit healthier. It’s still a chowder, though, because it has bacon and potatoes. We use canned clams because we make 5 gallons at a time, but I highly recommend fresh for this recipe.

This recipe is excerpted from Mother’s Best.


  • 2 strips bacon, finely diced (chill for 10 minutes in the freezer to make it easier to cut; about 1/4 cup)
  • 2 Tbs. vegetable oil
  • 1 large yellow onion, finely diced (1-1/2 cups)
  • 1 large carrot, peeled and finely diced (about 3/4 cup)
  • 2 ribs celery, finely diced (about 1/2 cup)
  • 1 leek, white part only, thinly sliced into half-moons and washed (about 1/2 cup)
  • 1 medium green bell pepper, stemmed, seeded, and finely diced (about 1 cup)
  • 1 clove garlic, minced (1 tsp.)
  • 1 (14.5-oz.) can diced tomatoes, with juice
  • 1 (10.75-oz.) can tomato purée
  • 1 bay leaf
  • 1/2 tsp. chopped fresh thyme
  • 1 lb. russet potatoes, peeled and cut into 1/2-inch dice (about 3 cups)
  • 3-1/2 cups Fish Stock or 2 (14-oz.) cans clam juice
  • 2 (10-oz.) cans baby clams in juice
  • 1-1/2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 5 dashes Tabasco sauce, or to taste
  • 3 dashes Worcestershire sauce, or to taste


  • Place a medium (6- to 8-quart), heavy soup pot over medium-high heat. When hot, add the bacon. When it starts to brown in spots, lower the heat to medium and continue to cook until most of the fat has been rendered and the bacon is almost crisp, about 4 minutes.Add the vegetable oil, onions, carrots, celery, leeks, and green bell peppers. Sauté, stirring occasionally, until very soft, 10 to 15 minutes. Add the garlic and sauté for another 2 minutes.Add the diced and puréed tomatoes, bay leaf, thyme, and potatoes.Add the stock or clam juice to the pot. Stir to mix well. Bring to a boil over high heat, and then lower the heat to a simmer and cook for 30 minutes, stirring occasionally, or until the potatoes are fork-tender.

    Add the clams with their juice and season with the salt and pepper. Add the Tabasco and Worcestershire. Bring back to a simmer for several minutes.

    Ladle into bowls and serve with crusty bread or crackers.


Rate or Review


  • Liz B. | 07/27/2017

    Have been looking for a really good version of Manhattan Clam Chowder for a while now. This is it! Everyone loved it!

  • sbert86 | 06/20/2017

    Replaced fish stock with seafood stock and worked like a charm. Also added some red pepper flakes for additional spice.

  • klefler | 02/16/2017

    Took this to teachers...they all loved it! Had to make it for my family, they loved it too!

  • KIMLYJANE | 01/04/2016

    It was easy and fun to make! Lots of flavor and very filling. My husband was a happy man!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks