Manhattan Clam Chowder (aka Red Clam Chowder)

This hearty and delicious Manhattan Clam Chowder (aka red clam chowder) may not be as famous as its creamy cousin, but is definitely worth making. It is easy to whip up and will satisfy any size appetite!

Do you prefer white or red? No, not wine, but clam chowder? It’s kind of like asking if you are a vanilla or a chocolate person. Coke or Pepsi. PC or Mac. Okay, getting out of hand here.

I admit, that if I had to choose, I would choose New England Clam Chowder over Manhattan Clam Chowder. But, then I made my own version of the lovely red chowder, and I’m in love!

Ingredients you need

• Canned clams: There are a variety of options here. You can use fresh or canned clams. Since this is soup, you can use whole or chopped clams.
• Bacon: I love thick cut bacon, but you can use any variety of bacon. If you do not eat pork, you can use turkey bacon. Since this does not render much fat, you will need a little olive oil to sauté the vegetables.
• Fresh vegetables: Celery, onions, carrots and red potatoes. You can use regular brown, white or yellow onions. I used red potatoes which are waxy and less starchy as brown russet potatoes. Either potato varieties are fine.
• Jalapeño pepper: I add this for extra kick. It is a mild pepper, but you can omit if you do not like spicy foods. You can also use your favorite hot sauce instead.
• Other flavorings: Garlic, salt, pepper, cayenne pepper, bay leaf, fresh parsley and thyme.
• Canned diced tomatoes: You can now find petite diced tomatoes, which are a smaller cut than regular diced tomatoes. Either option is fine.
• V8 juice: I add some V8 juice to bring some zing and depth to the tomato soup base. You can use regular tomato sauce instead.
• Lemon juice: You can use fresh or bottled lemon juice.

Step-by-step directions

1. Brown the bacon. Chop the bacon and brown it. Remove bacon pieces and reserve, leaving the rendered fat in the pot.
2. Sauté the veggies. Add celery, onions, carrots, potatoes and jalapeño to the bacon fat and sauté for about 10 minutes. Stir in garlic, salt and both peppers.
3. Add the liquids. Separate and reserve the juice (approximately 2 cups) from the canned clams. Stir in the clam juice. diced tomatoes, V8 juice, lemon juice, parsley, bay leaf and thyme.
4. Simmer. Bring soup to a boil, then reduce heat to simmer. Cook uncovered until the vegetables are tender, about 30 minutes. Prior to serving, adjust seasoning to taste.

Recipe tips and FAQs

Clams can have some grittiness embedded in the meat. If this bothers you, place the clams in a fine mesh strainer and run thru water to further remove any sand or grit.

I made my Manhattan Clam Chowder for a teacher’s luncheon at school. It’s everything I personally want in a soup. Hearty, full of goodies and not all watery or plain. I saved a bowl full for myself because I couldn’t resist!

This red chowder is one of my favorite soups and is perfect for those of you who have big appetites and need more to nosh on than a simple soup. And with the cooler weather, we all need a warm hug for our tummies.

I have other varieties of chowder for you to try, like my Chunky New England Clam Chowder and my Asian Clam Chowder with Oyster Mushrooms.

And if you want to try another tomato based seafood recipe, you MUST try my version of the Brazilian seafood stew (moqueca de peixe), which is packed with crab, shrimp, scallops, fish, so much amazing seafood!

Looking for something more fancy, but still full of seafood? Try my velvety smooth shrimp bisque.

If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.

Manhattan Clam Chowder

Laura Bashar | Family Spice

This hearty and delicious Manhattan Clam Chowder (aka red clam chowder) may not be as famous as its creamy cousin, but is definitely worth making. It is easy to whip up and will satisfy any size appetite!

4.43 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Soups

Cuisine American

Servings 6

Calories 110 kcal

Ingredients

  

1x2x3x

• 15 oz canned clams
• 2 slices of bacon chopped
• 2 celery stalk diced
• 1 cup diced onion
• 1 cup diced carrots
• 6 oz red potatoes diced
• 1 small jalapeño pepper seeded and diced (optional)
• 2 garlic cloves diced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper (optional)
• 15 oz canned diced tomatoes
• 2 cups V8 juice
• ¼ cup lemon juice
• ½ cup chopped parsley
• 1 bay leaf
• ½ teaspoon fresh thyme

Get Recipe Ingredients

Instructions

 

• Separate and reserve the juice (approximately 2 cups) from the canned clams. You can also place the clams in a fine mesh strainer and run thru water to further remove any sand or grit.
• Heat a large stock pot on medium-high and add chopped bacon.
• When browned, remove bacon pieces and reserve.
• Add celery, onions, carrots, potatoes and jalapeño to the bacon fat remaining in the pot and sauté vegetables for approximately 10 minutes. If you are using lean turkey bacon or do not have enough fat to sauté your vegetables, add 1-2 teaspoons of extra virgin olive oil.
• Stir in garlic, salt and both peppers.
• Cook for 3 minutes then stir in reserved clam juice. diced tomatoes, V8 juice, lemon juice, parsley, bay leaf and thyme.
• Bring soup to a boil, then reduce heat to simmer. Cook uncovered until the vegetables are tender, about 30 minutes.
• Prior to serving, adjust seasoning to taste.

Notes

Serving Suggestions: Great alone, with a green salad or with a chunk of hearty bread.

Cooking Tips: Allergic to shell fish? Try using fish, like cod, and fish broth instead.

For a low carb version, swap out potatoes with chopped cauliflower and celeriac.

If you do not want to use bacon, remove and use 1 tablespoon extra virgin olive oil to sauté vegetables. You can also use turkey bacon if you do not eat pork.

TO STORE: Store any leftover chowder in an airtight container and refrigerate for up to 3 days.

TO FREEZE: You can also freeze leftover red chowder, since it does not have cream. Transfer to a resealable bag or freezer safe container and freeze for up to 3 months.

Nutrition

Serving: 1bowlCalories: 110kcalCarbohydrates: 17gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 8mgSodium: 422mgPotassium: 601mgFiber: 3gSugar: 7gVitamin A: 4142IUVitamin C: 32mgCalcium: 56mgIron: 2mg

Keyword healthy clam chowder, healthy manhattan clam chowder, manhattan clam chowder, red clam chowder

Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!