Manhattan clam chowder is a tasty soup with fresh clams, tomatoes, and veggies. Unlike its creamy cousin, this one has a nice red broth that’s full of flavor!
I love how hearty it is! It warms you up on chilly days, and it’s easy to whip up. Just grab a bowl and spoon, and you’ll be ready to enjoy this cozy dish!
Key Ingredients & Substitutions
Clams: Fresh littleneck or cherrystone clams are fantastic and give a briny punch. If fresh isn’t available, canned clams are a great substitute. Just make sure to reserve the juice!
Tomatoes: Diced tomatoes add depth to the broth. You can swap canned diced tomatoes for fresh tomatoes if you prefer. Just peel, seed, and dice them up!
Potatoes: Baby potatoes are tender, but you can use any waxy potatoes like Yukon Gold. If you’re in a hurry, frozen hash browns can work in a pinch, though they won’t have the same texture.
Herbs: Dried thyme and oregano bring earthy flavors, but feel free to throw in fresh herbs if you have them! Fresh parsley is a must for brightness at the end.
How Do I Get the Clams Just Right?
The key to tender and flavorful clams is in the cooking time and technique. If you’re using fresh clams, here’s how to do it right:
- After adding clams, boil the soup to help them open. This usually takes about 15-20 minutes on low heat.
- Keep an eye out for opened clams. Discard any that stay closed after cooking.
- If using canned clams, add them towards the end so they stay tender and don’t get overcooked.
- Chop any cooked fresh clams before adding back to ensure even distribution and texture in your chowder.
How to Make Manhattan Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 4 cups fresh clams with shells (littlenecks or cherrystones) or 2 cans (6.5 oz) chopped clams with juice
- 2 cups clam juice or bottled clam broth
- 1 (14.5 oz) can diced tomatoes (with juice)
- 3 cups baby potatoes, halved or quartered if large
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 2 tablespoons fresh lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 20 minutes of cooking time, making a total of 35 minutes. In no time, you’ll have a warm, comforting chowder ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Sauté them for about 5-7 minutes until they become soft. Then add the minced garlic, and cook for another minute until you can smell its wonderful aroma.
2. Add the Clams and Ingredients:
If you’re using fresh clams, rinse them under cold water to clean them. Add the clams to the pot along with the clam juice, canned diced tomatoes (with their juice), baby potatoes, bay leaf, thyme, oregano, and optional crushed red pepper flakes. If you’re using canned clams, wait to add them later with their juice.
3. Simmer the Chowder:
Bring everything to a boil, then lower the heat and cover the pot. Let it simmer for about 15-20 minutes until the potatoes are tender and the clams open up. Discard any unopened clams you find.
4. Prepare the Clams:
If you used fresh clams, take them out of their shells and roughly chop the meat. Then return the chopped clams back to the pot and discard the empty shells.
5. Final Touches:
Stir in the fresh parsley and lemon juice. Taste the chowder and add salt and pepper as needed to enhance the flavor.
6. Serve and Enjoy:
Before serving, remember to remove the bay leaf. Ladle the chowder into bowls and sprinkle with extra chopped parsley if you’d like. Serve it hot and enjoy a delightful bowl of Manhattan Clam Chowder!
Enjoy your vibrant, tomato-based Manhattan Clam Chowder, full of fresh clams, tender vegetables, and a light, savory broth!
Can I Use Canned Clams Instead of Fresh Ones?
Absolutely! Canned clams are a convenient substitution. Just make sure to reserve the juice to enhance the flavor of your chowder. Add them towards the end to prevent overcooking.
How Can I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Chowder Vegetarian?
Yes, you can make a vegetarian version by omitting the clams and using vegetable broth instead of clam juice. You can add more vegetables or even beans for added protein and texture!
What Can I Serve With Manhattan Clam Chowder?
This chowder pairs beautifully with crusty bread or oyster crackers. A simple side salad works well too, adding freshness to the meal!
