Heat a large heavy-bottomed pot over medium heat. Add the olive oil, then add the diced pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is golden and slightly crisp, about 6–8 minutes.

sweat vegetables

Add the diced onion, carrot, celery, and fennel to the pot with the pancetta. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are softened and translucent, about 8 minutes. Stir in the minced garlic, oregano, and red pepper flakes and cook for 30–45 seconds until fragrant.

Tomato base & liquids

build tomato base

Push the vegetables slightly to one side and add the tomato paste to the pot. Cook the paste 1–2 minutes, stirring, to caramelize and deepen flavor. Add the crushed tomatoes and stir to combine.

deglaze and simmer

Pour in the white wine to deglaze, scraping any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Add the fish stock (or clam juice) and the cup of water. Increase heat to bring to a gentle simmer.

Vegetables & legumes

cook potatoes and chickpeas

Add the diced potatoes and drained chickpeas to the simmering broth. Partially cover and simmer until the potatoes are tender when pierced with a knife, about 12–15 minutes.

Clams & finishing

add clams

When the potatoes are nearly tender, increase heat so the broth is at a lively simmer. Add the scrubbed little neck clams and cover the pot. Cook until the clams open, about 5–7 minutes. Discard any clams that remain tightly closed.

finish soup

Stir in the halved olives, chopped parsley, and lemon juice. Taste and season with the salt and freshly ground black pepper, adjusting to preference. If you prefer a slightly thicker chowder, remove 1 cup of solids (some potatoes and chickpeas), mash them roughly and stir back into the pot to slightly thicken the broth.

serve

Ladle the Manhattan Clam Chowder into warmed bowls, garnish with additional parsley and a drizzle of olive oil if desired, and serve immediately with crusty bread.