Manhattan Style Clam Chowder

Dive into the bold, briny flavors of Manhattan Style Clam Chowder with this vibrant, tomato-based twist on a seafood classic. This hearty soup is packed with fresh clams, smoky bacon, and a medley of colorful vegetables like carrots, celery, and red bell pepper, all simmered in a savory broth enriched with clam juice and a touch of tomato paste. Enhanced with aromatic thyme, a hint of red pepper flakes, and a sprinkle of fresh parsley, this chowder delivers a perfect balance of warmth and spice. Ready in just an hour and perfect for serving a crowd, it’s the ultimate comfort food for seafood lovers. Pair it with crusty bread or oyster crackers for a satisfying meal that’s as comforting as it is flavorful.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 4 slices bacon
• 1 yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 medium potatoes, peeled and diced
• 1 14-ounce can canned diced tomatoes
• 2 tablespoons tomato paste
• 4 cups bottled clam juice
• 1 bay leaf
• 1 teaspoon fresh thyme leaves, chopped
• 0.5 teaspoon red pepper flakes
• 2 pounds fresh clams, cleaned
• 2 tablespoons fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat a large pot over medium heat and add the olive oil.

Step 2

Cook the bacon slices until crispy. Remove the bacon, crumble it, and set it aside, leaving the rendered fat in the pot.

Step 3

Add the diced onion, celery, carrots, and garlic to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the diced red bell pepper and potatoes. Cook for an additional 3–4 minutes.

Step 5

Add the canned diced tomatoes (with their juices) and tomato paste to the pot. Stir well to combine.

Step 6

Pour in the clam juice and bring the mixture to a simmer.

Step 7

Add the bay leaf, thyme, and red pepper flakes. Stir well and cover the pot, allowing the chowder to simmer for about 20 minutes, or until the potatoes are tender.

Step 8

Add the fresh clams to the pot, cover, and let cook for 5–7 minutes, or until the clams have opened. Discard any clams that do not open.

Step 9

Season the chowder with salt and black pepper to taste.

Step 10

Stir in the crumbled bacon and fresh parsley just before serving.

Step 11

Ladle the chowder into bowls and serve hot with crusty bread or oyster crackers.

Nutrition Facts

Serving size	3515.2 grams (3515.2g)

Amount per serving	% Daily Value*
Calories	1954

Total Fat 62.50g	80%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 8.00g
Cholesterol 348mg	116%
Sodium 9109mg	396%
Total Carbohydrate 179.90g	65%
Dietary Fiber 31.10g	111%
Total Sugars 44.10g
Protein 164.80g	330%

Vitamin D 5IU	26%
Calcium 1432mg	110%
Iron 138mg	768%
Potassium 7311mg	156%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 34.0%

Carbs: 37.1%