Manhattan Clam Chowder: A Tangy New York Seafood Classic That Packs Protein and Flavor
Hearty Manhattan Clam Chowder: A Classic American Seafood Delight
This Manhattan clam chowder recipe brings a taste of New York to your kitchen with its rich tomato base, tender clams, and hearty vegetables. Unlike its creamy New England cousin, this vibrant red chowder offers a tangy, satisfying flavor profile that seafood lovers can’t resist.
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Why You’ll Love This Manhattan-Style Chowder
This tomato-based seafood soup strikes the perfect balance between hearty and refreshing. The broth is delicately thickened with just a touch of flour, allowing the sweet brininess of the clams to shine through without being overwhelmed by heaviness. It’s:
- Packed with protein – nearly 46g per serving!
- Lower in fat than cream-based chowders
- Loaded with vegetables for extra nutrition and texture
- Perfect for meal prep – flavors improve overnight!
The History Behind Manhattan Clam Chowder
While New England clam chowder dates back to the 1700s, Manhattan’s tomato-based version emerged in the mid-1800s, likely influenced by Portuguese and Italian immigrants who brought their tomato-cooking traditions to New York’s shores. The addition of tomatoes was so controversial that in 1939, Maine legislators actually tried to make it illegal to add tomatoes to chowder!
Key Ingredients for Perfect Manhattan Clam Chowder
- 4 (10 ounce) cans whole baby clams, undrained
- 4 slices bacon, diced
- 1 large onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons all-purpose flour
- 3 cups clam juice (reserved from canned clams plus bottled if needed)
- 1 cup vegetable or chicken broth
- 3 medium potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
Ingredient Tips and Substitutions
Clams: If fresh clams are available, use about 4 pounds, steamed and chopped, reserving the cooking liquid. Fresh clams will elevate this dish to restaurant quality!
Bacon: For a lighter version, you can omit the bacon and use olive oil instead. For a smokier flavor, choose applewood-smoked bacon.
Vegetables: Don’t skip the mirepoix (onion, celery, carrot) as it forms the flavor foundation. The bell pepper adds authentic Manhattan style!
Step-by-Step Manhattan Clam Chowder Instructions
- Drain the canned clams, reserving all liquid in a measuring cup. Set the clams aside in the refrigerator until needed. If the reserved liquid measures less than 3 cups, supplement with bottled clam juice.
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove half of the bacon for garnish, leaving the rest in the pot.
- Add the diced onion, celery, carrot, and bell pepper to the pot. Cook in the bacon fat until vegetables begin to soften, about 5-6 minutes, stirring occasionally.
- Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly for deeper flavor.
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to eliminate any raw flour taste.
- Gradually pour in the reserved clam juice, stirring constantly to prevent lumps from forming.
- Add the crushed tomatoes, broth, diced potatoes, bay leaf, dried thyme, and red pepper flakes (if using). Season with black pepper (hold off on salt until the end as clam juice can be quite salty).
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook until potatoes are tender, about 15-20 minutes.
- Once potatoes are tender, add the reserved clams and simmer for just 2-3 minutes to heat through without overcooking.
- Remove from heat and discard the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
- Stir in the fresh parsley and let the chowder rest for 5 minutes before serving.
Chef’s Tips for Exceptional Flavor
- Don’t rush the vegetables: Properly sautéing the mirepoix develops essential flavor compounds.
- Add clams at the end: Canned clams are already cooked and will become tough if simmered too long.
- Let it rest: Like most soups and stews, this chowder’s flavor improves after sitting for a few hours or overnight.
- Garnish matters: A sprinkle of reserved crispy bacon and fresh herbs adds texture and brightens each bowl.
Serving and Storing Your Manhattan Clam Chowder
Serve this vibrant Manhattan clam chowder piping hot with oyster crackers or a slice of crusty sourdough bread for the perfect lunch or dinner. For a complete meal, pair with a simple green salad dressed with lemon vinaigrette.
This chowder stores beautifully in the refrigerator for up to 3 days, with flavors that actually improve overnight. For longer storage, freeze in airtight containers for up to 3 months, though be aware the potatoes may change texture slightly upon thawing.
Nutrition Information
Per Serving (serves 6):
- Calories: 375 kcal
- Protein: 46g
- Carbohydrates: 32g
- Fat: 6g
- Saturated Fat: 1g
- Fiber: 3g
- Sugar: 4g
- Sodium: 902mg
- Cholesterol: 114mg
Why This Manhattan Clam Chowder Will Become Your Go-To Recipe
What sets this Manhattan clam chowder apart is the perfect balance of tomato acidity, clam sweetness, and vegetable heartiness. The touch of flour provides just enough body without making the soup heavy or gluey. Whether you’re a longtime fan of tomato-based chowders or trying one for the first time, this recipe delivers authentic New York flavor in every spoonful.
This recipe was inspired by Chef John’s Manhattan Clam Chowder.
Hearty Manhattan Clam Chowder
Ingredients
Method
- Drain the canned clams, reserving all liquid in a measuring cup. Set the clams aside in the refrigerator until needed. If the reserved liquid measures less than 3 cups, supplement with bottled clam juice.
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove half of the bacon for garnish, leaving the rest in the pot.
- Add the diced onion, celery, carrot, and bell pepper to the pot. Cook in the bacon fat until vegetables begin to soften, about 5-6 minutes, stirring occasionally.
- Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly for deeper flavor.
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to eliminate any raw flour taste.
- Gradually pour in the reserved clam juice, stirring constantly to prevent lumps from forming.
- Add the crushed tomatoes, broth, diced potatoes, bay leaf, dried thyme, and red pepper flakes (if using). Season with black pepper (hold off on salt until the end as clam juice can be quite salty).
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook until potatoes are tender, about 15-20 minutes.
- Once potatoes are tender, add the reserved clams and simmer for just 2-3 minutes to heat through without overcooking.
- Remove from heat and discard the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
- Stir in the fresh parsley and let the chowder rest for 5 minutes before serving.
