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    Home » Recipes » Soup Recipes

    Homemade Manhattan Clam Chowder Recipe

    Published: Oct 28, 2020 · Modified: Jun 18, 2022 by Chef Dennis Littley

    2.9K shares
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    • Yummly
    5 from 34 votes
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    pinterest manhattan clam chowder

    Manhattan Clam Chowder is easy to make and a lot less expensive than ordering out at your favorite seafood restaurant.

    Once you get the basic soup-making skills down, the world is your oyster, or at least your clam.

    bowl of manhattan clam chowder

    For years delicious soups were a regular fixture in homes across America, but with the modern age of convenience, many homemade foods fell by the wayside. It became a lot easier to open a can than prepare the ingredients you needed to make a soup.

    It’s not like making soup is rocket science. In the days of home cooking, soups were made from leftovers. Even restaurants used soups to use up leftover ingredients. And talented cooks, at home or in a restaurant knew what to add to make a soup a meal.

    My Manhattan Clam Chowder is definitely a meal and really only takes about 20 minutes to prep.

    Ingredients to make Manhattan Clam Chowder

    ingredients to make recipe

    Let’s start by gathering the ingredients we need to make Manhattan Clam Chowder. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    WHAT KIND OF CLAMS SHOULD I BUY?

    top neck clams in a glass bowl

    Little Neck clams are most often the type of clams you’ll find in supermarkets. This size clam is generally used in pasta dishes such as clams and spaghetti. And that’s because the larger the clam gets, the tougher and chewier it will be.,

    A lot of supermarkets also carry Middle Necks (pictured above), Top Necks or Cherrystone.

    • Pasta Necks (or Spaghetti clams) –  smaller than Little Necks, they are tender and easy to digest. Their delicate flavor goes well in light sauces, pasta or rice dishes.
    • Little Neck – small and tender they are usually steamed open or eaten on the half shell. Also good for pasta dishes.
    • Middle Neck – rich, firm-textured meat has a salty and slightly sweet flavor. Great for steaming in a garlic sauce and for soups.
    • Top Neck – typically eaten raw on the half shell, grilled open or as a baked clam appetizer such as clams casino or deviled clams.
    • Cherrystone –  eaten raw or most often used for baked clam appetizers such as clams casino or deviled clams.
    • Chowder – the largest and toughest hard clams, usually winding up in chowders.

    If you don’t see them ask the seafood person if the larger clams can be ordered.

    Chef Dennis Tip:

    If fresh clams are open, they’re dead and you don’t want to eat them. I would also be wary if there is a strong odor coming from the clams, while it could just be just one stray clam stinking up the whole bunch, you need to be careful. Its natures way of telling you to find something else to eat.

    The first step is steaming the clams you’ll be using for the soup. Add one cup of water to a large pot over medium heat. Add the clams and cover. Steam the clams for 8-10 minutes or until they steam open.

    **Don’t let the clams cook longer than it takes to steam open.

    Do I have to use Fresh Clams to make Clam Chowder?

    No you don’t. Frozen clams are also an option, although with just the clam meat, you’ll have to buy clam juice to add to the soup.

    While they’re not quite the same as fresh clams, frozen is good alternative. Especially if you live in the middle of the country. And if all else fails there’s always canned chopped clams and clam broth.

    **Use 8-10 ounces of frozen clams in making this soup

    How do I make Manhattan Clam Chowder?

    steamed clams in a large pot

    The first step is steaming the clams you’ll be using for the soup. Add one cup of water to a large pot over medium heat. Add the clams and cover. Steam the clams for 8-10 minutes or until they steam open.

    **Don’t let the clams cook longer than it takes to steam open.

    clam meat in a bowl surrounded by empty clam shells

    Once the clams have steamed open, remove them from the stove and allow to cool until you can safely handle the clams.

    When the clams have sufficiently cooled, remove the meat from the shells. Don’t remove the little mussel that holds the clam to the shell, it will be tough and chewy.

    **Discard the shells but make sure to save all the juice from the steamed clams.

    chopped clam meat on a cutting board

    Chops the clams into small pieces and refrigerate until needed.

    mirepoix added to pot with cooked bacon

    In a 4- 6 quart soup pot cook the bacon until almost done (about 5-6 minutes). Reduce the heat to medium and add the onions, celery and carrots and continue cooking for 7-10 minutes.

    stock and tomatoes added to the pot

    The next step is adding the stock, tomatoes, potatoes and thyme. Bring to a boil and reduce to simmer. Let chowder simmer for one hour.

    **Skim the oil off the top of the soup and discard

    clams added to pot

    After the soup has simmered for an hour, add in the clams. Bring the chowder back to a boil, then reduce heat back to a simmer.

    manhattan clam chowder in bowl

    Serve this hearty soup with crusty bread and watch the smiles at your table! There’s nothing a like a good soup to warm your body and your soul.

    MORE RECIPES YOU’LL LOVE!

    • New England Clam Chowder
    • Cream of Broccoli with Roasted Tomatoes
    • Italian Wedding Soup with Tortellini 
    • Lobster Chowder
    • Sausage and Bean Minestra

    Did you make this? Please RATE THE RECIPE below!

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    manhattan clam chowder in bowl
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    5 from 34 votes

    Manhattan Clam Chowder

    Homemade Manhattan Clam Chowder is easy to make and a lot less expensive than buying it at your favorite seafood restaurant. You'll love this delicious recipe.
    Prep Time15 mins
    Cook Time1 hr 25 mins
    Total Time1 hr 40 mins
    Course: Soup
    Cuisine: American
    Servings: 6
    Calories: 132kcal
    Author: Chef Dennis Littley

    Ingredients

    • 36 large clams
    • 3 cups clam broth from steaming the clams
    • 2 cups chicken stock
    • 3 slices bacon diced
    • 2 large carrots diced
    • 4 stalks stalks celery diced
    • 1 medium onion diced
    • 2 medium potatoes diced- skin on or off your choice
    • 16 ounce diced tomatoes (canned)
    • 1 tablespoon fresh thyme
    • sea salt and black pepper to taste
    • 1 tablespoon parsley chopped (optional)
    US Customary – Metric
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    Instructions

    • The first step is steaming the clams you’ll be using for the soup. Add one cup of water to a large pot over medium heat. Add the clams and cover. Steam the clams for 8-10 minutes or until they steam open.
      **Don’t let the clams cook longer than it takes to steam open.
    • Once the clams have steamed open, remove them from the stove and allow to cool until you can safely handle the clams.
    • When the clams have sufficiently cooled, remove the meat from the shells. Don’t remove the little mussel that holds the clam to the shell, it will be tough and chewy.
      **Discard the shells but make sure to save all the juice from the steamed clams.
    • Chops the clams into small pieces and refrigerate until needed.
    • In a large sauce pot, fry the bacon over medium-low heat until the fat renders and the bacon gets a little crispy, about 5 to 6 minutes.
    • Add the onion, carrot and celery, reduce the heat to medium and simmer for 7-10 minutes.
    • Add the stock, clam juice, tomatoes, potatoes and thyme. Bring to a boil, then reduce the heat to low, and simmer for 60 minutes.
      **Skim the oil off the top of the soup and discard
    • Stir in clams and season with sea salt and pepper to taste. Bring back to a boil, then reduce heat to simmer.
    • Add in chopped parsley(optional) and serve with your favorite crusty bread

    Nutrition

    Calories: 132kcal | Carbohydrates: 12g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 772mg | Potassium: 530mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4383IU | Vitamin C: 22mg | Calcium: 67mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Soup Recipes

    • Easy Hamburger Soup Recipe
    • Three Bean Chicken Chili
    • New England Clam Chowder Recipe
    • Italian Wedding Soup Recipe

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Tish Gilmore

      November 13, 2022 at 5:43 pm

      Hi Chef,
      I love Manhattan clam chowder and I have several cans of clams. I know fresh is better but with inflation I would prefer to use up these clams. How many cans and do I include the juice from the cans?
      Thank you so much. Every recipe I have tried of yours is very good.
      Tish

      Reply
      • Chef Dennis Littley

        November 13, 2022 at 9:02 pm

        it depends on how big the cans are. Using canned clams is not a problem

        Reply
    2. Sylvie

      October 30, 2021 at 12:10 pm

      This looks amazing. Will steaming the 36 clams with 1 cup of water yield the required 3 cups of clam juice listed under the ingredients? What if it doesnt?

      Reply
      • Chef Dennis Littley

        October 30, 2021 at 12:33 pm

        if it doesn’t you can supplement it with chicken stock.

        Reply
    3. Marlene Lapera

      October 23, 2021 at 1:33 pm

      Where does the clam juice come into the chowder?

      Reply
      • Chef Dennis Littley

        October 23, 2021 at 2:06 pm

        add it in with the stock, step 7. Sorry for the confusion

        Reply
    4. Leon

      January 20, 2021 at 6:12 pm

      Can’t wait to try this…

      Reply
    5. EW

      November 15, 2020 at 11:08 am

      Can’t wait to make this. However, you said that you could also use frozen clams but did not translate the 32 large clams into pounds of frozen clams. Is it possible for you to do that for all of us that are wondering. Thanks

      Reply
      • Chef Dennis Littley

        November 15, 2020 at 11:56 am

        sure… look for 8 -10 ounces of frozen clams to make the chowder.

        Reply
    6. Connie

      October 31, 2020 at 2:40 pm

      5 stars
      This hearty soup gives me all the feels of warm comfort while reminiscing my beachy days of eating clams.

      Reply
    7. Mama Maggie's Kitchen

      October 31, 2020 at 5:10 am

      5 stars
      This looks incredibly delicious. Yum!

      Reply
    8. FOODHEAL

      October 31, 2020 at 1:34 am

      5 stars
      Chef, there is much going in here, this chowder is phenomenal! It’s promising to be super tasty and I can almost smell the flavors from a distance.

      Reply
    9. Amy

      October 30, 2020 at 8:36 pm

      5 stars
      It’s clam season here now. Can’t wait to make this soup!

      Reply
    10. Audrey

      October 30, 2020 at 8:05 pm

      5 stars
      It is officially soup and chili season. I love clam chowder!

      Reply
    11. Leslie

      October 30, 2020 at 1:14 pm

      5 stars
      Exceptional Clam Chowder Recipe!

      Reply
    12. Emily Flint

      October 30, 2020 at 11:13 am

      5 stars
      Another delicious seafood soup recipe from your site, I love this!! Thanks for showing us how to make this at home.

      Reply
    13. jill

      October 30, 2020 at 11:09 am

      5 stars
      I’ve never tried making Clam Chowder.I can’t wait to try your recipe. It looks delicious!

      Reply
    14. Sue

      October 30, 2020 at 8:23 am

      5 stars
      This is my favorite kind of clam chowder – can’t wait to give this a try!

      Reply
    15. Laura

      October 30, 2020 at 7:49 am

      5 stars
      Very tasty soup!

      Reply
    16. Ashley Judd

      March 02, 2019 at 6:59 am

      I love clam chowder soup as does my family, and am excited to try this recipe. The last recipe I tried was okay. Hoping yours is far better. From the feedback you’ve been getting, I already have a great feeling this will be my go- to recipe for clam chowder!

      Reply
    17. Dennis (old Chef also)

      April 29, 2015 at 12:41 pm

      5 stars
      my favorite is Manhattan and very close to mine – difference is I use Italian stewed style tomatoes – crushed and chopped and garlic – I quit using bacon
      Also did you mean to say a lot “less” not a lot expensive

      Manhattan Clam Chowder is easy to make and a lot expensive than ordering out

      Reply
      • Dennis (old Chef also)

        April 29, 2015 at 12:43 pm

        I forgot I also sometimes add cabbage & leeks

        Reply
      • Chef Dennis Littley

        April 29, 2015 at 4:26 pm

        thanks for catching the mistake in the intro, and I think the italian stewed would make a great addition to the soup!

        Reply
    18. Larry

      April 28, 2015 at 2:40 pm

      Looks delicious Chef and I believe it’s hearty enough to eat with a fork.

      Reply
      • Chef Dennis Littley

        April 28, 2015 at 4:10 pm

        It was a hearty soup Larry, thats how I like my chowders!

        Reply

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