As I sit here with a bowl of Seaside Oregon Manhattan Clam Chowder in front of me, I can’t help but feel transported to the shores of Oregon. This recipe is not your typical New England clam chowder – it’s a tomato-based chowder that’s loaded with clams and packed with flavor. Trust me, once you try it, you’ll never want to go back to the traditional New England version.

But what sets this particular recipe apart from all the others out there? Well, for starters, it pays homage to the seaside town of Seaside Oregon, where fresh seafood is abundant and the chowder is a staple. This recipe captures the essence of Seaside by using fresh clams and other ingredients that make it truly unique.

Not only is this recipe delicious, it’s also incredibly versatile. You can serve it as a main course or an appetizer, and it pairs well with a wide range of wines and beers. Plus, it’s easy to make and can be stored in the fridge or freezer for future meals.

So if you’re ready to try something new and delicious, give this Seaside Oregon Manhattan Clam Chowder recipe a try. I guarantee you won’t regret it.

Why You’ll Love This Recipe

Seaside Oregon Manhattan Clam Chowder
Seaside Oregon Manhattan Clam Chowder

Looking for a way to spice up your soup game? Look no further than the Seaside Oregon Manhattan Clam Chowder recipe. As someone who’s always on the hunt for new flavor combinations, I can confidently say this chowder is one of my all-time favorites.

But what makes it so special, you ask? Firstly, it combines the classic flavors of New England clam chowder with a twist of Manhattan clam chowder’s tomato-based broth. If you’re someone who can’t decide between the two, this recipe gives you the best of both worlds.

Secondly, this chowder is loaded with ingredients that take it to the next level. We’re talking clams (of course), bacon, celery, carrots, garlic, bay leaf, fresh thyme, and more. And don’t forget a good splash of Worcestershire sauce and lemon juice to really round out the flavor profile.

Lastly, this recipe is straightforward and easy to follow. You’ll have a steamy pot of homemade soup on your table in no time – perfect for cold winter nights or weekend dinners at home. Trust me when I say that once you try this Seaside Oregon Manhattan Clam Chowder, you’ll never go back to plain old clam chowder again.

Ingredient List

Let’s dive into what you’ll need for this Seaside Oregon Manhattan Clam Chowder Recipe. Make sure to gather all the ingredients before starting to make sure you have everything on hand. Here is a list of all the ingredients you will need:

For the Chowder:

  • 1 cup diced bacon cut 1/2 inch pieces
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 stalks celery, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, finely chopped
  • 3 cups water
  • 16 oz. clam juice
  • 1 bay leaf
  • 1 tsp dried thyme leaves
  • 1/4 tsp crushed red pepper flakes (optional)
  • 28 oz. diced tomatoes with juice
  • 2 cans (10 oz each) baby clams in juice
  • Salt and freshly ground pepper, to taste
  • 1 tbsp Worcestershire sauce

For Serving:

  • Lemon wedges (optional)

Make sure to check and measure all of your ingredients before starting the cooking process.

The Recipe How-To

Step 1: Sauté Bacon, Onion, and Garlic to make Flavorful Base

Start by heating a large pot with 1 tablespoon of olive oil over medium heat. Add 4 slices of bacon cut into 1/2 inch pieces, cook, and stir frequently until it gets crispy. Remove from the pot and drain on a paper towel-lined plate.

Next, use bacon grease in the pot to sauté 1 large onion, finely chopped, and 4 garlic cloves, minced. Stir for about 2-3 minutes until onion turns translucent.

Step 2: Add Vegetables and Cook for Another Five Minutes

Add in 2 cups of water, 1 cup of clam juice, 1 can of diced tomatoes with juice (14.5 oz), chopped celery and carrots (about 3 cups total) to the pot followed by 1 bay leaf, 3/4 teaspoon dried thyme, 1/4 teaspoon crushed red pepper flakes, and bring ingredients to boil while stirring occasionally. Reduce heat to a simmer for 5 minutes.

Step 3: Add Clams and Simmer Until Moisture Evaporates (optional)

Pour in your 2 cans of clams (10 oz) undrained into the mix followed by the crisp bacon you made earlier. Cook for 20 minutes or until your desired consitency of clam chowder is achieved.

Note: This recipe instructs simmering with an open pot i.e., allow the moisture to evaporate partially so that it thickens but if you prefer soupier clam chowder- don’t evaporte the moisture as much.

Step 4: Season the Clam Chowder with Salt, Worcestershire Sauce and Fresh Ground Pepper

Now that your chowder has possible thickened up to your taste level or not, it’s time to season everything according to preference using salt (as desired), 2 teaspoons Worcestershire sauce and freshly ground black pepper (about 1 tsp)

Step 5: Serve Hot with Lemon Wedge Garnish

Remove Bay Leaf before serving Manhattan Clam Chowder topped with freshly squeezed lemon juice garish

Substitutions and Variations

One of the beautiful things about cooking is that you can customize and tweak recipes to your liking. Here are some substitutions and variations for the Seaside Oregon Manhattan Clam Chowder recipe:

– Vegetarian/Vegan: Omit the bacon and use vegetable broth instead of clam juice. You can also add extra vegetables like mushrooms and zucchini for added flavor and texture.

– Corn Chowder: Swap out the clams for corn kernels and add some heavy cream for a creamy, comforting corn chowder.

– Manhattan-style Fish Chowder: Use fish instead of clams, and substitute the tomatoes with chopped bell peppers. Garnish with fresh parsley or cilantro for added freshness.

– New England Clam Chowder: If you prefer a creamier chowder, go for a New England-style clam chowder instead. Omit the diced tomatoes and add heavy cream along with potatoes.

– Fresh Clams: For an even more authentic seaside experience, use fresh clams in place of canned clams. Steam them in white wine or water until they open up, then let them cool before shucking them from their shells.

No matter how you choose to make this chowder, it’s sure to warm your soul on a cold day. Don’t be afraid to experiment and try new things – who knows, you may come up with an even better recipe variation!

Serving and Pairing

I love serving this Seaside Oregon Manhattan Clam Chowder with a generous dollop of sour cream and plenty of oyster crackers. It adds a nice tangy flavor to the rich and savory soup.

If you want to pair this chowder with something else, I recommend keeping it light to balance out the hearty and comforting nature of the dish. A simple mixed greens salad with vinaigrette dressing or some crusty artisan bread would be perfect.

When it comes to beverages, a cold beer or crisp white wine would pair well – just make sure it’s not too sweet as it may clash with the tomato-based broth. For non-alcoholic options, try iced tea or lemon water to freshen up your palate between bites.

However, if you’re feeling adventurous, you can also try pairing this chowder with other flavors like spicy sausage or tangy pickles for a unique taste sensation. Don’t be afraid to experiment with new flavors; pairing and serving are all about discovering what works best for your taste buds’ preference.

Make-Ahead, Storing and Reheating

When it comes to chowders, the flavors often intensify when the soup has been allowed to sit and mingle for a little while. Luckily, this seaside Oregon Manhattan clam chowder recipe is perfect for making ahead of time and storing in the fridge or freezer for later.

To make this dish ahead of time, simply follow the recipe instructions until you are ready to serve. Then, allow it to cool down completely before transferring it into an airtight container. You can keep this in the refrigerator for up to three days, or freeze it for up to three months.

When it’s time to reheat your chowder, there are a few tricks to ensure that you get the best results possible. If you’re reheating in the microwave, use a low power setting and stir frequently to prevent hotspots from forming. If you’re reheating on the stove, add a splash of milk or cream to help prevent the chowder from scorching.

Once your chowder is heated through, give it a taste test before serving. Adjust the seasoning if necessary by adding more salt or pepper as desired. If the soup is too thick for your liking, you can add more broth or milk until it reaches your preferred consistency.

Overall, this seaside Oregon Manhattan clam chowder recipe is perfect for meal prep or storing leftovers. Just be sure to follow these storage and reheating guidelines to ensure that your chowder stays fresh and delicious every time!

Tips for Perfect Results

To ensure a perfect Seaside Oregon Manhattan Clam Chowder every time, here are some tips to keep in mind:

Firstly, when adding the clams, make sure not to overcook them. Cook them just until they open and remove them from the pot immediately. If overcooked, they will become rubbery and tough.

Secondly, if you don’t have fresh clams available, canned clams can be used as a substitute. However, be sure to drain the clam juice and rinse the clams before adding them to the soup to prevent a strong briny taste.

Thirdly, when simmering the soup, stir occasionally to prevent sticking and burning. Adjust the heat as necessary to maintain a gentle simmer.

Fourthly, for added richness and depth of flavor, use high-quality bacon and sauté it until crispy before adding it to the soup. Bacon grease can also be used instead of olive oil for sautéing the vegetables.

Fifthly, don’t omit the lemon juice and Worcestershire sauce; these ingredients add a tangy, savory note to the chowder.

Sixthly, if desired, add some butter or heavy cream at the end of cooking for a creamier consistency.

Lastly, this recipe can easily be doubled or tripled for larger gatherings while still maintaining its delicious taste.

By following these tips, you’ll have a perfectly executed Seaside Oregon Manhattan Clam Chowder that’s sure to impress every time!

Bottom Line

In conclusion, this Seaside Oregon Manhattan Clam Chowder recipe is one that any seafood enthusiast should definitely try. The rich tomato-based broth, loaded with clams and vegetables, is a treat for the palate. This recipe is perfect for anyone who craves a hearty, warming and flavorful dish.

Whether you’re looking for a classic New England clam chowder or a Manhattan-style clam chowder, this recipe is the perfect balance between the two. With combinations of ingredients such as garlic, Worcestershire sauce and dried thyme, the flavors are perfectly blended to make a delicious soup.

The best part about this recipe is that you can customize it and adapt it to suit your taste buds. You can substitute some of the ingredients to better suit your palate. Serve this soup with salty crackers and garnish with fresh herbs for an extra burst of flavor.

Finally, don’t be afraid to experiment and make your own variations of this dish. Seafood lovers can try adding fresh clams or fish to create a unique twist on the recipe. Whether you enjoy it as a starter, main course or even as leftovers reheated later in the week, this Seaside Oregon Manhattan Clam Chowder will not disappoint.

Seaside Oregon Manhattan Clam Chowder

Seaside Oregon Manhattan Clam Chowder Recipe

Gather a limit of fresh razor clams off the beach during a minus tide, clean them, and 20 minutes later, it's chowder time! Subtracting the cream and bacon means fewer calories and it let's the flavor of the fresh razors shine through...
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Prep Time 5 mins
Cook Time 20 mins
Course Soup
Cuisine Fusion
Servings 6 cups
Calories 443.4 kcal


  • 1/2 cup diced onion
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup diced red potatoes
  • 1 cup water
  • 1/2 teaspoon garlic
  • 1 small bay leaf
  • 10 ounces clams
  • 16 ounces diced tomatoes with juice, drain and reserve juices
  • 1/2 cup vegetable juice cocktail
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch salt
  • 1 pinch fresh ground pepper
  • 1 teaspoon lemon juice


  • Saute diced onions, thyme, and red pepper flakes in extra virgin olive oil; cook, stirring occasionally, until the onions are translucent, about four minutes. Add the potatoes, along with the water, garlic, bay leaf and reserved juices from the clams and tomatoes. Bring to a simmer and cook until the potatoes are tender, about 8 to 10 minutes.
  • Add the drained tomatoes and fresh razor clams, vegetable cocktail juice and Worcestershire sauce; simmer 1 minute. Add salt and pepper to taste, then the lemon juice. Serve right away!

Your Own Notes


Serving: 419gCalories: 443.4kcalCarbohydrates: 63.3gProtein: 42.5gFat: 3.8gSaturated Fat: 0.4gCholesterol: 95.4mgSodium: 1663.3mgFiber: 10gSugar: 25.6g
Keyword < 15 Mins, Beginner Cook, Chowders, Easy, Free Of..., Lactose-free, Savory
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