Manhattan Clam Chowder with Bacon and Herbs

Why You’ll Love This Recipe

• Bright, tomato-forward broth with a savory, smoky backbone from bacon.
• Clams stay tender by going in at the very end—no rubbery seafood here.
• Weeknight-friendly: one pot, simple steps, and pantry-friendly ingredients.
• Customizable spice and herb levels—oregano-scented with a playful splash of hot sauce.

Grocery List

• Produce: Yellow onion, celery, carrots, garlic, red potatoes, fresh parsley, lemon (optional)
• Dairy: None
• Pantry: Thick-cut bacon, canned diced tomatoes, canned chopped clams, bottled clam juice, tomato paste, dried oregano, dried thyme, bay leaf, hot sauce, olive oil, salt, black pepper, oyster crackers (optional)

Full Ingredients

Aromatics and Bacon Base

• 6 oz thick-cut bacon, cut into 1/2-inch pieces (about 4–5 slices)
• 1 tbsp olive oil (only if pot looks dry after rendering bacon)
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 ribs celery, 1/4-inch dice (about 1 cup)
• 2 medium carrots, 1/4-inch dice (about 1 cup)
• 3 garlic cloves, minced (about 1 tbsp)
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/4 tsp crushed red pepper flakes (optional, for a little heat)

Tomatoes and Broth

• 2 tbsp tomato paste
• 1 can (28 oz) diced tomatoes with their juices
• 3 cups bottled clam juice (24 oz)
• 1 cup water or low-sodium chicken broth

Vegetables and Potatoes

• 1 lb red potatoes, peeled if desired, cut into 1/2-inch cubes

Clams and Finish

• 2 cans (6.5 oz each) chopped clams, drained with juices reserved
• 2 tbsp fresh parsley, finely chopped, plus more for serving
• 2 tsp hot sauce, plus more to taste
• 1 tsp granulated sugar (optional, to balance acidity)
• Kosher salt and freshly ground black pepper, to taste

To Serve (Optional)

• Lemon wedges
• Oyster crackers

Step-by-Step Instructions

Step 1: Prep the vegetables and clams

Dice the onion, celery, and carrots; mince the garlic; cut the potatoes into 1/2-inch cubes; and chop the parsley. Open the canned clams and strain them, reserving all the juices in a measuring cup. You will add the clam meat near the end to keep it tender.

Step 2: Render the bacon

Place a 5–6 quart heavy pot or Dutch oven over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat renders and the bacon is lightly crisp, 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pot; if there is less, add up to 1 tablespoon olive oil.

Step 3: Build the aromatic, oregano-scented base

Add the onion, celery, and carrots to the pot. Cook over medium heat, stirring occasionally, until softened and lightly golden at the edges, 6–8 minutes. Stir in the garlic, dried oregano, dried thyme, and red pepper flakes (if using) and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it darkens slightly and the bottom of the pot forms a flavorful fond, 1–2 minutes. Splash in 1/4 cup water to loosen browned bits and stir well.

Step 4: Add tomatoes and broth

Pour in the diced tomatoes with their juices, bottled clam juice, the reserved juices from the canned clams, and 1 cup water (or low-sodium chicken broth). Add the bay leaf. Increase heat to medium-high and bring to a boil, then reduce to a gentle simmer around 190–200°F. Taste the broth; if very sharp, add 1 teaspoon sugar now to gently balance acidity.

Step 5: Simmer the potatoes

Add the diced potatoes. Maintain a gentle simmer (not a rolling boil) and cook uncovered, stirring occasionally, until the potatoes are just tender, 18–22 minutes. Skim any excess fat from the surface if desired for a cleaner broth.

Step 6: Finish with clams, parsley, and hot sauce

Stir in the chopped clams and cook just until heated through, 2 minutes—do not boil vigorously or the clams can turn tough. Turn off the heat and stir in the chopped parsley, hot sauce (start with 2 teaspoons), several grinds of black pepper, and most of the reserved bacon, saving a little for garnish. Taste and add salt only if needed; clam juice can be naturally salty.

Step 7: Rest and serve

Let the chowder rest 5 minutes to meld flavors. Ladle into warm bowls and garnish with the remaining bacon and a pinch more parsley. Serve with lemon wedges and oyster crackers, plus extra hot sauce at the table.

Pro Tips

• Add clams at the very end to keep them tender; too much simmering makes them rubbery.
• Red potatoes or Yukon Golds hold their shape best; avoid starchy russets, which can fall apart.
• Hold the salt until the end—clam juice and bacon add plenty of seasoning on their own.
• If the broth tastes sharp, a teaspoon of sugar or a small knob of butter rounds the edges.
• For a slightly thicker texture, mash a few potato cubes against the pot wall and stir.

Variations

• Fresh Clam Version: Steam 2 lb littleneck clams with 1 cup water until they open (6–8 minutes). Strain and reserve the clam liquor, chop the clam meat, and use the liquor in place of some bottled clam juice. Add chopped clams at the end as directed.
• Smoky & Spicy: Add 1 tsp smoked paprika and 1 finely chopped chipotle pepper in adobo with the tomato paste for deeper smoke and heat.
• Garden Boost: Add 1 cup small-dice fennel bulb and 1 small red bell pepper with the onions for extra sweetness and aroma.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat until steaming (165°F), avoiding a hard boil to keep clams tender. For best texture, make the tomato-vegetable base up to 2 days ahead, then reheat and add potatoes and clams just before serving. Freezing is possible for up to 2 months, but the potatoes can become mealy; for best results, freeze the base without potatoes and clams, then add fresh-cooked potatoes and clams after thawing and reheating.

Nutrition (per serving)

Approximate values (1 of 6 servings, without crackers): 260 calories; 17 g protein; 29 g carbohydrates; 9 g fat; 4 g fiber; 980 mg sodium.