Manhattan Clam Chowder Recipe – A Hearty and Flavorful Seafood

Manhattan Clam Chowder is a delicious and hearty soup known for its vibrant tomato-based broth, fresh clams, and aromatic vegetables. Unlike its creamy New England counterpart, Manhattan Clam Chowder has a rich red color and a robust, tangy flavor from tomatoes. This dish is a staple in American seafood cuisine, particularly along the East Coast. It’s perfect for a comforting meal on a chilly day and is packed with essential nutrients.

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Whether you’re a seafood lover or trying this classic for the first time, this recipe will guide you through making a perfect bowl of Manhattan Clam Chowder from scratch.

Nutrition Information (Per Serving)

• Calories: 220 kcal
• Protein: 14g
• Carbohydrates: 24g
• Fat: 6g
• Fiber: 5g
• Sodium: 890mg
• Cholesterol: 30mg

Recipe Details

• Prep Time: 20 minutes
• Active Time: 40 minutes
• Resting Time: 5 minutes
• Total Time: 1 hour 5 minutes
• Cuisine: American
• Course: Main Course, Soup
• Servings: 6

Equipment Needed

• Large stockpot or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon
• Ladle
• Can opener

Ingredients

• 2 dozen fresh clams, scrubbed
• 3 cups clam juice (from fresh clams or store-bought)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 celery stalks, diced
• 1 medium carrot, diced
• 1 small green bell pepper, diced
• 2 garlic cloves, minced
• 4 cups diced tomatoes (canned or fresh)
• 1 cup tomato juice
• 2 medium potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes (optional for spice)
• 1 bay leaf
• Salt and black pepper to taste
• 1/2 cup white wine (optional)
• 2 tablespoons fresh parsley, chopped

Instructions

Step 1: Prepare the Clams

1. Rinse the clams thoroughly under cold water to remove any sand or grit.
2. In a large stockpot, bring 2 cups of water to a boil. Add the clams, cover, and steam for about 5 minutes or until the clams open.
3. Remove the clams from the pot, discard any unopened ones, and strain the clam juice through a fine sieve or cheesecloth to remove any sand.
4. Once cool, remove the clams from their shells, chop them into small pieces, and set aside.

Step 2: Sauté the Vegetables

5. In the same pot, heat olive oil over medium heat. Add the chopped onion, celery, carrot, and bell pepper. Sauté for about 5 minutes until softened.
6. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Base

7. Pour in the diced tomatoes and tomato juice, stirring well.
8. Add the cubed potatoes, thyme, oregano, paprika, red pepper flakes, bay leaf, and white wine (if using).
9. Pour in the clam juice and bring the mixture to a simmer.

Step 4: Simmer the Soup

10. Cover the pot and let the chowder simmer for about 30 minutes, stirring occasionally, until the potatoes are tender.

Step 5: Add the Clams

11. Add the chopped clams back into the soup and stir well.
12. Let the chowder cook for another 5 minutes to heat the clams through.
13. Season with salt and black pepper to taste.

Step 6: Serve and Enjoy

14. Remove the bay leaf and discard it.
15. Garnish with fresh parsley.
16. Serve hot with crusty bread or oyster crackers for an authentic experience.

Tips for the Best Manhattan Clam Chowder

• Fresh vs. Canned Clams: Fresh clams provide the best flavor, but canned clams can be used as a quicker alternative.
• Thickness: If you prefer a thicker chowder, mash some of the potatoes against the side of the pot.
• Spice Level: Adjust the red pepper flakes according to your preference.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Final Thoughts

This Manhattan Clam Chowder recipe is a fantastic way to enjoy a classic seafood dish with bold flavors and wholesome ingredients. Its vibrant tomato-based broth, combined with fresh vegetables and clams, makes for a delicious and nutritious meal. Whether you’re making it for a weeknight dinner or a special occasion, this chowder is sure to impress. Enjoy!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.