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!
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Recipe highlights
- Healthy: If you are a chowder fan, but don’t like the fat and calories in white chowder, this soup is for you! bowl of tomato-based Manhattan clam chowder soup is about 285 calories while a bowl of cream based New England clam chowder is about 440 calories. Plus, this red chowder recipe is packed with vegetables and not just potatoes.
- Versatile: You can easily add other vegetables, based on your own personal preference like zucchini, leeks or corn. Want use less carbs? Swap out the potatoes for cauliflower or turnips. Don’t eat pork? Use turkey bacon instead with a little olive oil for sautéing.
- Texture: I prefer hearty soups that fill you up like a real meal. This chowder is chunky and packed with clams and veggies.
- Flavor: This is not an overly fishy tasting chowder. I add some V8 juice to give the soup base more tang and depth. Some jalapeño gives the soup a bit of zip to it, but you can omit it or use less if you don’t like it spicy.
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
- Brown the bacon. Chop the bacon and brown it. Remove bacon pieces and reserve, leaving the rendered fat in the pot.
- 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.
- 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.
- 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.
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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.
Storing/Freezing Instructions
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.
Manhattan clam chowder is a tomato based chowder that includes bacon, clams, potatoes, carrots and celery. New England clam chowder is a cream based chowder that includes bacon, clams and potatoes.
Manhattan clam chowder is a tomato based chowder that includes bacon, clams, potatoes, carrots and celery. My version also includes jalapeños and V8 juice for extra flavor.
Since New England clam chowder is a thick cream based soup with potatoes, many feel it is not very healthy. But Manhattan clam chowder is a tomato based soup filled with carrots, celery and potatoes making it less fatty and more healthy than its creamy cousin. You can use low fat turkey bacon to make even healthier.
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Manhattan Clam Chowder
Ingredients
- 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
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
Nutrition
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.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Pro tip: a splash of dry vermouth used to deglaze the pan when the bacon is done is a nice touch.
Hi Richard-
I like the way you think!
Laura
Red or white? How about both! Although I agree that Manhattan style is healthier. And you can do a lot more with it. Anyway, this looks great — thanks.
I’m missing the step in the recipe where it says to add the clams…
Sorry about that. Just fixed it. Step 7 add the clams. Thanks for letting me know!
I never say no to clam chowder. Yours look fantastic!
Looks perfectly delicious. Really like your blog! :]
I always like white chowder because that's I've been eating. I think I tried red one maybe once in my life. This looks so good and I bookmarked already and hope to try it soon. My husband asked me a while ago if I can make clam chowder but I didn't have a good recipe with me. 😉 I'm so happy I won this giveaway. Thank you! Also, thank you so much for introducing my blog. That was very kind of you! 🙂
I might have to give in to the Red. It looks so delicious.
I love how you lightened this up! It is definitely different, but it looks good (as does the creamy version!)
I'm not gonna lie, I don't even like clam chowder. But you're picture is makin me want to eat an entire batch of it!
Both look amazing. I don't normally eat red chowder but I'd eat that one. I love the creamy texture of white clam chowder. I made it one time with vegan potato leek soup base so i could cut out the cream and it was delicious. I love clams so anyway will do. Thanks for sharing