Manhattan Clam Chowder Recipe

Prep Time:

20 mins

Total Time:

40 mins

Servings:

4

Chowder is a controversial dish, and Manhattan clam chowder might be the most controversial version of all. Its silky, tomato-based broth sends fans of the creamy New England rendition into a rage—they argue chowder should not contain tomatoes. We’re more easygoing about this favorite seafood soup and believe each has its place.

There’s a lot to love about our easy take on Manhattan chowder. It comes together in just 40 minutes and only requires one pan. The broth is fresh and tomatoey; pancetta or bacon adds smokey meatiness and potato cubes give it the classic chowder taste. We use small clams, and it all comes together deliciously—it might convert some of the devotees of the New England version.

The Best Clams to Use

Chowder clams are the classic choice for any type of chowder since their large size—up to 5 inches across—yields the most broth. But they aren't our favorites because they can turn dense and rubbery as they simmer. We prefer these smaller varieties; any one of them brings deep brininess to the table.

Cherrystone

About 3 inches wide and very tender, cherrystones infuse soup with seafood flavor without requiring the extra clam juice we call for in step 2. We also like to use them for stuffed clams.

Top Neck

These 2-inchers are also tasty raw or grilled and served with a dollop of herb butter inside (pulse butter with parsley, thyme, or cilantro in a food processor, wrap in parchment, and refrigerate).

Littleneck

You’ve likely seen them glistening on the half-shell in a seafood platter. At just over an inch across, Littlenecks have the softest bite of the bunch but create the least juice, so you may need to add store-bought clam juice in step 2.

Directions

Cook clams:

Working in batches if necessary, place clams in a medium saucepan with 1 cup water. Cover and bring to a boil. Uncover, stir, and continue to cook, removing clams as soon as they open (this way, none of them will overcook and turn too chewy).
Strain liquid; remove clams from shells and chop:

After all clams are removed, strain liquid through a sieve lined with a dampened cheesecloth to get rid of residual grit. You should have 2 cups broth; if you have less, add water or bottled clam broth. Gently separate clams from shells; discard shells and coarsely chop clams (halve if small).
Clean pan and cook bacon:

Wash and dry saucepan; place over medium-high heat. Melt butter in pan, then add pancetta and cook, stirring, until browned on edges, about 2 minutes.
Cook onion and celery:

Add onion, celery, oregano, and bay leaf. Cook until onion is translucent, about 3 minutes. Add wine and simmer, stirring, until almost evaporated, about 3 minutes.
Add potatoes, tomatoes, and broth:

Add potato, canned tomatoes and juice, and broth. Bring to a boil, then reduce heat and simmer, partially covered, until potato is tender, about 10 minutes.
Add clams and serve:

Stir in clams. Gently heat through, about 30 seconds. Remove and discard bay leaf. Season with salt and pepper, and serve with crackers.

Do not let clams boil as this would make them tough.