Manhattan Clam Chowder Vi

This Manhattan-style clam chowder skips the stovetop entirely and cooks in the microwave from start to finish. Bacon crisps up first in a deep casserole, then onion and celery soften in the rendered fat. A flour thickener goes in next, followed by tomato juice, clam juice, minced clams, and a hit of thyme.

Manhattan chowder is the tomato-based cousin of New England’s creamy version, and this one leans into that brothy, tangy character. The combination of tomato juice and bottled clam juice creates a flavorful base without needing homemade stock. The clams go in with their liquid, which adds another layer of briny depth.

The microwave method keeps this genuinely quick. No watching a pot, no stirring constantly. Just heat in stages, stir between rounds, and you’ve got a steaming bowl of chowder without heating up the kitchen.

Chef Tips

• Use a deep, heat-resistant casserole that holds at least 2 ½ quarts. The soup bubbles up during cooking and a shallow dish will overflow.
• Dice the bacon finely so it distributes evenly throughout the chowder rather than sitting in big chewy strips.
• Blend the flour thoroughly into the vegetable mixture before adding liquids. Lumps in a thin, brothy chowder are harder to hide than in a thick cream soup.
• Let the chowder sit for a few minutes after the final heating. Microwave cooking creates hot spots, and resting evens out the temperature.

Variations

• Add diced potatoes to the casserole with the liquids for a chunkier, more filling bowl.
• Stir in a splash of hot sauce or a pinch of cayenne for some kick.
• Replace minced clams with chopped fresh littleneck clams when you can find them for a more substantial texture.