Manhattan Clam Chowder Recipe

Unlike the creamy New England version, Manhattan Clam Chowder has a light, tangy tomato base that complements the briny flavor of fresh clams. This chowder is packed with nutritious vegetables, including celery, carrots, and potatoes, all simmered with savory herbs and spices. It’s a deliciously satisfying soup that’s ideal for lunch or dinner, especially when served with crusty bread. This recipe brings out the best of coastal flavors in every spoonful.

Equipment:

• Large soup pot or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon
• Ladle
• Measuring cups and spoons

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 can (14.5 oz) diced tomatoes
• 4 cups clam juice or seafood broth
• 1 cup water (or additional broth if desired)
• 2 medium potatoes, peeled and diced
• 1 bay leaf
• 1 pound fresh clams, cleaned, or 2 cans (6.5 oz each) chopped clams with juice
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Sauté the Vegetables
   In a large soup pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, celery, and red bell pepper. Sauté for about 5 minutes, or until the vegetables are soft and the onion is translucent.
2. Add Herbs and Seasoning
   Sprinkle in the dried thyme, oregano, and red pepper flakes if using. Stir and cook for another minute, allowing the spices to release their aroma.
3. Add Tomatoes and Broth
   Pour in the diced tomatoes with their juice, clam juice, and water. Stir well to combine.
4. Simmer with Potatoes
   Add the diced potatoes and bay leaf to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
5. Add Clams
   If using fresh clams, add them to the pot, cover, and cook for 5-7 minutes until the clams open. If using canned clams, add them along with their juice in the last 5 minutes of cooking to heat through without overcooking.
6. Season and Serve
   Season the chowder with salt and black pepper to taste. Remove and discard any unopened clams and the bay leaf.
7. Garnish
   Ladle the chowder into bowls and garnish with fresh parsley for a touch of color and flavor.

Presentation Ideas:

• Serve the chowder in shallow bowls with a sprinkle of fresh parsley on top.
• Offer crusty bread or oyster crackers on the side for dipping.
• For a seaside vibe, serve in blue or white bowls and add a lemon wedge for optional zest.

Tips:

• Fresh clams add the best flavor, but canned clams are convenient and make the soup quicker to prepare.
• For an extra seafood twist, add a few pieces of shrimp or diced fish along with the clams.
• Adjust the consistency by adding more broth for a thinner chowder or letting it reduce for a thicker texture.
• Leftovers keep well in the fridge for up to 3 days and can be frozen for up to 2 months.

Manhattan Clam Chowder is a bright, flavorful take on traditional chowder that combines the richness of clams with the tanginess of tomatoes. It’s a lighter, yet hearty soup that brings coastal flavors to your table. Perfect for seafood lovers, this chowder is easy to make and even easier to enjoy on any chilly day.

Manhattan Clam Chowder Recipe

Enjoy a bowl of hearty Manhattan Clam Chowder, a classic tomato-based soup filled with clams, tender vegetables, and savory herbs. Perfect for seafood lovers looking for a warming, flavorful chowder.

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Equipment

• Large soup pot or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon
• Ladle
• Measuring cups and spoons

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 1 large carrot diced
• 2 celery stalks diced
• 1 red bell pepper diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes optional, for heat
• 1 can 14.5 oz diced tomatoes
• 4 cups clam juice or seafood broth
• 1 cup water or additional broth if desired
• 2 medium potatoes peeled and diced
• 1 bay leaf
• 1 pound fresh clams cleaned, or 2 cans (6.5 oz each) chopped clams with juice
• Salt and black pepper to taste
• Fresh parsley chopped, for garnish

Instructions

 

• Sauté the Vegetables
• In a large soup pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, celery, and red bell pepper. Sauté for about 5 minutes, or until the vegetables are soft and the onion is translucent.
• Add Herbs and Seasoning
• Sprinkle in the dried thyme, oregano, and red pepper flakes if using. Stir and cook for another minute, allowing the spices to release their aroma.
• Add Tomatoes and Broth
• Pour in the diced tomatoes with their juice, clam juice, and water. Stir well to combine.
• Simmer with Potatoes
• Add the diced potatoes and bay leaf to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
• Add Clams
• If using fresh clams, add them to the pot, cover, and cook for 5-7 minutes until the clams open. If using canned clams, add them along with their juice in the last 5 minutes of cooking to heat through without overcooking.
• Season and Serve
• Season the chowder with salt and black pepper to taste. Remove and discard any unopened clams and the bay leaf.
• Garnish
• Ladle the chowder into bowls and garnish with fresh parsley for a touch of color and flavor.