Why You’ll Love This Recipe

Manhattan Clam Chowder is a hearty, tomato-based soup packed with tender clams, savory vegetables, and smoky bacon. Unlike the creamy New England version, this chowder is vibrant and brothy with a slight tang from tomatoes. It’s a warming and flavorful dish that’s perfect for cozy dinners, offering a satisfying and lighter seafood experience.

ingredients

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

fresh clams or canned clamsbacononioncelerycarrotsgarlicpotatoesdiced tomatoes (canned or fresh)clam juice or seafood stockolive oilbay leavesdried thymeparsleyred pepper flakes (optional)salt and pepper

directions

In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving a bit of fat in the pot.

Add olive oil if needed and sauté the onion, celery, and carrots until softened.

Stir in the garlic and cook until fragrant.

Add diced tomatoes, clam juice (or seafood stock), potatoes, bay leaves, thyme, and red pepper flakes if using.

Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

Add the clams and reserved bacon. If using fresh clams, cook until they open; if using canned, heat through gently.

Season with salt and pepper to taste.

Remove bay leaves and stir in chopped parsley before serving.

Servings and timing

This recipe yields about 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Add chopped green bell peppers for extra crunch.

Use pancetta instead of bacon for a different smoky flavor.

For a spicier version, add more red pepper flakes or a splash of hot sauce.

Substitute sweet potatoes for a slightly sweeter, heartier chowder.

storage/reheating

Store Manhattan Clam Chowder in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop over low heat to preserve the texture of the clams.Freezing is possible but may alter the texture of the potatoes slightly.

FAQs

What is the difference between Manhattan and New England Clam Chowder?

Manhattan Clam Chowder is tomato-based and brothy, while New England Clam Chowder is creamy and rich.

Can I use canned clams?

Yes, canned clams work well and make preparation quicker.

Why are my clams tough?

Overcooking clams can make them rubbery; add them toward the end of cooking.

Can I make it vegetarian?

You can skip the bacon and use vegetable broth, but the flavor will be lighter.

Is Manhattan Clam Chowder spicy?

It’s not inherently spicy, but you can adjust the heat by adding red pepper flakes or hot sauce.

What’s the best type of potato to use?

Yukon Gold or red potatoes hold their shape well during simmering.

Can I prepare this ahead of time?

Yes, but add the clams just before serving to prevent overcooking.

How do I know when fresh clams are cooked?

Fresh clams are done when they open up; discard any that remain closed.

Can I use tomato sauce instead of diced tomatoes?

Diced tomatoes are recommended for texture, but tomato sauce can be used for a smoother broth.

Do I need to soak fresh clams?

Yes, soak fresh clams in cold water to remove sand before cooking.

Conclusion

Manhattan Clam Chowder offers a fresh, savory twist on traditional chowder, perfect for those who prefer a lighter, tangier seafood dish. With its medley of vegetables and flavorful broth, it’s a satisfying meal that’s sure to impress seafood lovers and soup enthusiasts alike.