Why You’ll Love This Recipe

Manhattan Clam Chowder is a hearty, tomato-based soup loaded with clams, vegetables, and herbs. Unlike its cream-based New England cousin, this version features a bold, tangy broth that highlights the briny sweetness of clams alongside the robust flavor of tomatoes. Perfect for seafood lovers, this chowder is warming, satisfying, and packed with nutrients—ideal for any season.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

clams (fresh or canned)olive oilonioncelerycarrotsgarlicpotatoesdiced tomatoes (canned or fresh)tomato pasteclam juice or brothbay leafthymeoreganofresh parsleycrushed red pepper flakes (optional)salt and black pepper

directions

Clean and prepare the clams if using fresh; steam until they open, then chop and reserve the juice. If using canned clams, drain and reserve the liquid.

In a large pot, heat olive oil over medium heat.

Add chopped onion, celery, and carrots. Sauté until vegetables begin to soften, about 5 minutes.

Stir in minced garlic and cook for another minute.

Add diced potatoes, tomato paste, diced tomatoes, clam juice, and reserved clam liquid.

Season with bay leaf, thyme, oregano, salt, pepper, and crushed red pepper flakes if using.

Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes or until potatoes are tender.

Add clams and simmer for another 5 minutes to heat through.

Remove bay leaf and stir in fresh parsley before serving.

Servings and timing

This recipe serves 6.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use bacon or pancetta for a smoky flavor boost.

Add corn kernels or bell peppers for extra texture and sweetness.

Use seafood stock for an even richer broth.

Include chopped kale or spinach for added greens.

storage/reheating

Store Manhattan Clam Chowder in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove over medium-low heat until warmed through.For longer storage, freeze in portions for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What makes Manhattan Clam Chowder different from New England Clam Chowder?

The key difference is the base—Manhattan uses a tomato-based broth while New England is cream-based.

Can I use canned clams?

Yes, canned clams are convenient and work well in this recipe.

What type of potatoes are best?

Yukon Gold or red potatoes hold their shape and work best in chowder.

Is this chowder spicy?

It’s not spicy by default, but you can add crushed red pepper flakes to give it a kick.

Can I make it ahead of time?

Yes, it tastes even better the next day as the flavors meld.

Do I need to peel the potatoes?

Peeling is optional—unpeeled potatoes add texture and nutrients.

Can I use fresh tomatoes instead of canned?

Yes, just make sure to peel and chop them for the best texture.

What’s the best way to thicken the chowder?

Manhattan Clam Chowder is usually brothy, but mashing a few potatoes can thicken it slightly.

Should I add clams at the beginning?

No, add clams toward the end to prevent them from becoming rubbery.

Can I make this vegetarian?

Yes, omit the clams and use vegetable broth for a tomato-vegetable soup.

Conclusion

Manhattan Clam Chowder is a vibrant, savory soup that offers a lighter, tangier take on classic clam chowder. With its rich tomato base and hearty vegetables, it’s perfect for those who love seafood and bold flavors. Simple to make and deeply satisfying, this chowder is a comforting bowl of coastal goodness that’s sure to become a staple in your kitchen.