Manhattan Style Clam Chowder

Manhattan Style Clam Chowder

Halie 0

"A hearty blend of vegetables and clams with a little added spice. This soup is better the next day."

Ingredients 3 h 50 m {{adjustedServings}} servings 297 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
  2. Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.
Tips & Tricks
Fish Chowder

The fishermen of Bodega Bay shared this 5-star chowder recipe.

Crawfish Chowder

See the simple secrets to making quick, creamy crawfish chowder.

Rate recipe

Your rating


Reviews 43

  1. 58 Ratings


This soup recipe was a better "start" than all the others I found. I like my soups thick, chunky, and manly, so ofcourse I added a few things. For starters I used a giant 52 ounce "costco" can of chopped clams (that will reduce that "strong tomato" taste people are talking about). I also used italian style stewed tomatoes instead of regular diced. I added more celery. I also added a tablespoon and a half of thyme (that is important in manhattan style chowder) I added 1/3 cup sauvignon blanc wine and 6 strips of Bacon done crisp(soaked up all fat)I also through in a couple ounces of clam juice. When I was doen I had a soup that absolutly knocked the socks off every one that tried it. I followed all other directions as stated. This soup was AMAZING


4 stars once I doctored it up a bit. When made according to the directions, I found it much too tomato-y. It also needed lots more clams. To adjust the recipe, I used a Costco-sized 52-oz. can of clams w/juice and added a 14-oz. can of chicken broth and 1/2 to 1 cup water. I also used 4 stalks celery. It makes a huge batch--nearly 8 quarts. To make half use 8 cans (6.5 oz) of clams. Halie is right--it's better the next day. But it's pretty darn good the first day too! We just love it with good bread and a big salad!


I followed the recommendatiions of "Soupman" and it turned out PHENOMENAL!!! This recipe actually surpasses restaurant quality and remains healthy...HERE"S WHAT TO DO: 52 oz minced clams in juice and one extra smaller (4-6 oz) can for good measure, Italian petite diced tomatoes, Sauvignon Blanc(1/2 cup or so...), plenty of fresh thyme, a few pours of clam juice, and 6 slices crispy bacon chopped, THEN just follow the rest of the recipe. YOU WILL NOT BE DISAPPOINTED!!! Put this all together and it's 5 STARS!!! Thanks to you and the Soupman!