Manhattan clam chowder recipe

If you’re a seafood lover, few dishes are as comforting and satisfying as a hearty bowl of Manhattan Clam Chowder.

Unlike its creamy New England cousin, this chowder is tomato-based, making it lighter yet packed with bold, savory flavors.

Fresh clams, tender vegetables, and aromatic herbs come together to create a warming meal perfect for lunch or dinner any time of the year.

In this post, you’ll learn how to make a restaurant-quality Manhattan Clam Chowder recipe right at home—with step-by-step instructions, tips for the best results, and a few things to avoid.

Also Check: Homemade clam chowder recipe

What is Manhattan Clam Chowder?

Manhattan Clam Chowder is a vibrant red soup made with clams, tomatoes, and vegetables like celery, onions, carrots, and potatoes.

Its tomato broth gives it a tangy and slightly sweet flavor that pairs beautifully with the briny taste of clams.

It’s lighter than cream-based chowders but just as filling, making it a great option for those who want a healthier, dairy-free seafood soup.

Ingredients You’ll Need

3 dozen fresh littleneck clams (scrubbed clean) or 3 cups chopped canned clams
4 cups clam juice (from steaming fresh clams or bottled)
2 tablespoons olive oil
1 large onion, diced
2 celery stalks, diced
2 medium carrots, diced
2 medium potatoes, peeled and cubed
1 green bell pepper, diced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional, for a slight kick)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Step 1 – Prepare the Clams

If you’re using fresh clams, place them in a large pot with 2 cups of water. Cover and steam over medium heat for 5–7 minutes, or until the clams open.

Discard any that don’t open. Remove clams from shells, chop them into bite-sized pieces, and set aside.

Strain the cooking liquid through a fine mesh sieve to remove grit—this will be part of your clam broth.

Step 2 – Sauté the Aromatics

In a large soup pot, heat olive oil over medium heat. Add onions, celery, carrots, and bell pepper.

Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Add garlic and cook for another 1 minute until fragrant.

Step 3 – Build the Broth

Pour in the clam juice (from steaming or bottled) and add the crushed tomatoes.

Stir well to combine. Add the potatoes, bay leaf, thyme, oregano, and crushed red pepper flakes (if using).

Season lightly with salt and pepper.

Step 4 – Simmer to Perfection

Bring the soup to a boil, then reduce heat to low.

Cover and let it simmer for 20–25 minutes, or until the potatoes are tender and the flavors have blended together.

Step 5 – Add the Clams

Stir in the chopped clams and cook for 3–4 more minutes, just until heated through.

Avoid overcooking the clams, as they can become tough.

Step 6 – Serve and Enjoy

Remove the bay leaf, taste, and adjust seasoning if needed.

Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or oyster crackers.

Things to Avoid

Overcooking the clams – They’ll turn rubbery if cooked too long. Add them near the end.
Skipping the vegetable sauté – This step builds flavor in the chowder.
Using sandy clams – Always scrub and rinse fresh clams thoroughly to avoid grit in your soup.
Over-salting early on – Clam juice is naturally salty, so season gradually.
Using watery tomatoes – Go for good-quality canned crushed tomatoes for a richer broth.

Read More: How to Make Buffalo Wing Sauce

Tips for the Best Manhattan Clam Chowder

For deeper flavor, add a splash of dry white wine before adding the tomatoes.
If you like more heat, add extra red pepper flakes or a dash of hot sauce.
Make it ahead—the flavors develop even more after a day in the fridge.

FAQs About Manhattan Clam Chowder Recipe

1. What’s the difference between Manhattan and New England clam chowder?
Manhattan Clam Chowder has a tomato-based broth, making it lighter and tangier, while New England Clam Chowder is cream-based and richer. The vegetables are similar, but the flavor profiles are very different.

2. Can I use canned clams instead of fresh?
Yes! Canned clams are a convenient option. Just drain them (saving the juice for extra flavor) and add them toward the end of cooking to avoid overcooking.

3. How do I make it gluten-free?
This recipe is naturally gluten-free as long as you pair it with gluten-free bread or crackers. Always check labels on clam juice and seasonings to ensure no hidden gluten.

4. Can I freeze Manhattan Clam Chowder?
Yes, this chowder freezes well for up to 3 months. Store it in airtight containers, leaving a little room at the top for expansion. Thaw in the fridge overnight and reheat gently.

5. What can I serve with Manhattan Clam Chowder?
Crusty bread, oyster crackers, a light salad, or even garlic bread are great choices. It’s also delicious with a side of roasted vegetables.

6. Why is my chowder too thin?
If you prefer a thicker chowder, mash a few cooked potatoes in the pot before serving, or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

7. Can I make this in a slow cooker?
Yes! Sauté the vegetables first, then add all ingredients (except clams) to the slow cooker and cook on low for 6–7 hours. Stir in clams during the last 10 minutes.