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Quick Manhattan Clam Chowder

Rated as 5 out of 5 Stars

"I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!"
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50 m servings 244
Original recipe yields 8 servings (8 cups)


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  1. Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
  2. Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.
  3. Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

Nutrition Facts

Per Serving: 244 calories; 4 25.8 26.7 64 720 Full nutrition

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Read all reviews 4
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This was exactly what I was looking for on a cold wintery day. Prep was straightforward and the end result was excellent. The soup was delicious with plenty of goodness in every spoonful!

I skipped the food processing and added some garden tomatoes. I had 12 oz of salt pork I was going to use for a New England Clam Chowder so I used it in this recipe. Great ingredients and direct...

Everyone loves it! Served with warm bread. Yum!

This is delicious, simple to make chowder. I'm always been a New England Clam Chowder person (and, boy, do I still love that too) but after trying this recipe, I find myself craving this kind fr...