Manhattan Clam Chowder

Serve this Manhattan Clam Chowder with bacon, tender potatoes, and clams in a tomato-based broth. Stay nice and warm with this cozy and comforting clam chowder. Pair with a buttered roll or a crisp salad and dive right in.

This red clam chowder is a delicious and hearty soup and is a classic American dish. You might be familiar with the New England counterpart, but what sets Manhattan chowders apart is its flavorful tomato-based broth with a mix of vegetables, clams, and seasonings. It’s the perfect comfort food for a chilly day or a satisfying starter for any meal.

If there is one thing I love, it is a good clam chowder. I just made New England Clam Chowder and thought I’d never tried it before, so I was interested in seeing what it would taste like and how it would compare. The ingredients are similar to the New England version, but it’s made with tomatoes instead of cream.

If you are a fan of tomatoes, you will like the twist to a classic New England Clam Chowder. I was impressed with the flavors of this chowder. The tomatoes offer a nice acidic element to the chowder that you don’t get with the creamy-based chowder. 

Why You’ll Love Manhattan Clam Chowder

• Unique Flavors: Manhattan clam chowder offers a distinct tomatoey, brothy base, which sets it apart from other chowders. This red broth accentuates the clam taste, producing a fresh, slightly sweet, and satisfying soup. 
• Versatile: One of the best aspects of Manhattan clam chowder is how easily customizable it is. It offers a base well-suited to different types of seafood, such as shrimp, fish, or crab, allowing you to experiment and find your perfect combination. You can also play around with seasonings and extra ingredients to create a unique bowl of chowder tailored to your taste buds.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Bacon: This adds a rich, smoky flavor to your chowder and is an excellent base for the dish.
• Yellow onion: This will provide a slightly sweet and pungent flavor to your chowder, ensuring a well-balanced taste.
• Baby clams: These are the star of the show, as they provide the distinct taste and chewy texture that Manhattan Clam Chowder is known for.
• White potatoes: Their starchy and slightly earthy flavor will add depth and help thicken the chowder as they cook.
• Water: This is used to help combine and evenly distribute the flavors throughout the chowder and contributes to the clear broth.
• Fresh thyme: This herb adds an earthy and slightly minty note to your dish, perfectly complementing the flavors of the clams.
• Salt: This will help bring out the flavors and season the chowder to perfection.
• Pepper: A touch of pepper adds just the right amount of warmth and spice to the dish.
• Diced tomatoes: These provide a hint of acidity and brightness, creating the iconic red hue that distinguishes Manhattan Clam Chowder from its creamy cousin, the New England Clam Chowder.

How to Make Manhattan Clam Chowder

• Step One: In a large pot, cook bacon and onion over medium heat until bacon is crisp and onion is tender. The onion will absorb the bacon fat.
• Step Two: Stir in clams with juice, potatoes, and water and heat to boiling. Reduce heat. Cover and simmer for 20 minutes or until potatoes are tender.
• Step Three: Stir in the remaining ingredients. Heat to boiling, stirring occasionally. Serve hot.

Equipment Needed

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• Large Dutch oven: A good-sized pot is essential for combining all the ingredients. Make sure it’s large enough to hold the chowder as it cooks.
• Chopping board and knife: A sharp knife and a sturdy chopping board will make chopping a breeze.
• Measuring cups and spoons: These tools are essential for getting the right quantities of ingredients. 
• Wooden spoon or spatula: You’ll need something to stir the chowder as it cooks. A wooden spoon or spatula will work great, especially when scraping the bottom of the pot to release caramelization and mix everything well.
• Can opener: Since clams and tomatoes are often used from canned versions in Manhattan clam chowder recipes, a can opener will be necessary to open the cans before adding these ingredients to the pot.

What to Serve with Manhattan Clam Chowder

• A Fresh Salad: A simple green salad with crisp lettuce, crunchy vegetables, and a light vinaigrette dressing can refresh your palate and contrast the bold flavors of Manhattan Clam Chowder. A Caesar salad or a spinach salad with hot bacon dressing are excellent choices.
• Toasty Bread: A slice of warm, crusty bread or a toasted baguette can perfectly accompany your chowder. Use the bread to soak up the flavorful broth and add texture to your meal.
• Grilled or Steamed Vegetables: Some simple grilled or steamed vegetables, such as asparagus, green beans, or zucchini, can make for a healthy and satisfying side dish that won’t overwhelm the flavors of your clam chowder.
• Seafood Sides: To keep the seafood theme going, consider serving your Manhattan Clam Chowder alongside a cold shrimp cocktail or a crab cake for a decadent treat that complements the chowder well.
• Fried Foods: For a more indulgent meal, consider some fried sides like calamari or clam strips. The crispy exterior can provide a fun textural contrast to the creamy chowder.

Variations and Substitutions

• Tomato base: Instead of canned tomatoes, you can try fresh tomatoes or tomato sauce for a smoother texture. Add some tomato paste for a vibrant tomato flavor.
• Bacon alternatives: If you’re a vegetarian or prefer a lighter chowder, you can use turkey bacon as a leaner option or leave the bacon altogether.
• Additional veggies: To amp up the nutrition in your chowder, consider adding more vegetables such as green bell peppers, carrots, or celery.
• Different potatoes: Swap out the traditional white potatoes for sweet potatoes, Yukon golds, or even red potatoes for a different texture and flavor.
• Spice it up: Add some heat to your chowder by including red pepper flakes, bay leaves, celery seed, cayenne pepper, or a spoonful of your favorite hot sauce.
• Swap the water: Use bottled clam juice or clam broth instead of the water. You can also add a splash of white wine for extra flavor.
• Switch the onions: Use a sweet onion instead of a yellow onion.

Storage Instructions

Store your room-temperature chowder in an airtight container. This will prevent any unwanted smells from seeping into the rest of your fridge. You can also use individual containers if you enjoy single servings in the future. Store for up to 3 days.

When you’re ready to enjoy it again, simply reheat it on the stove over low heat until it’s warmed to your liking. You can also reheat it in the microwave, stirring it occasionally for even heating.

If you want to store your Manhattan clam chowder longer, consider freezing it. Use a freezer-safe container and leave room at the top for expansion. Label the container with the date you prepared the chowder so you’ll remember when to eat or discard it. In the freezer, your chowder can last up to two months. 

To reheat, thaw it in the refrigerator overnight and follow the stovetop or microwave reheating instructions mentioned above.

Recipe Tips and Tricks

• Don’t shy away from bacon: Bacon adds depth and a smoky element to your chowder.]
• Find the right balance of tomato: Manhattan clam chowder is known for its tomato-based broth, but not too much tomato should be used, as this can overpower the clams. Use enough to give your chowder a bright, tangy flavor without masking the other ingredients. 
• Add a thickening agent: If you prefer a slightly thicker broth, add a little flour to help thicken things. Mix it with clam or tomato juice before slowly incorporating it into your chowder to avoid lumps.
• Don’t overcook the clams: Clams can turn tough and chewy if cooked too long, so add them toward the end of the cooking process. This will ensure they stay tender and flavorful.

Origin of Manhattan Clam Chowder

Manhattan Clam Chowder has an interesting history of different regions and culinary traditions. In its early days, it was known by other names such as Coney Island Clam Chowder and Fulton Market Clam Chowder in the 1890s. 

The key ingredient differentiating Manhattan Clam Chowder from other chowders is the use of tomatoes, which were not included in the original recipes. Early documentation of clam chowder did not contain milk, and the soup was thickened using crackers or stale bread. The first recipe for a tomato-based clam chowder was published before 1919. It wasn’t until 1934 that the soup gained its name, Manhattan Clam Chowder.

Manhattan Clam Chowder recipes have evolved, and in 1933, one version called for the use of fresh clams, potatoes, onions, celery, salt pork, salt, pepper, and canned tomatoes. You’ll notice that many of these ingredients still comprise the heart of a good Manhattan Clam Chowder.

 Manhattan Clam Chowder versus Other Chowders

When you hear about clam chowder, two styles are the most popular: New England clam chowder and Manhattan clam chowder. What sets them apart? It’s mainly the base! While New England clam chowder has a thick, creamy, and milky-white base, Manhattan clam chowder is tomatoey, brothy, and clear.

With the Manhattan clam chowder, you get a delightful mix of flavors: the savory tomato broth alongside the briny clams, fresh vegetables like potatoes and onions, and a hint of smokiness from bacon or salt pork. The assortment of ingredients gives this chowder a vibrant, rich taste and a bright red color. 

On the other hand, New England clam chowder is known for its velvety, cream-based soup enriched with clam juice and savory chunks of clams. Potatoes, onions, and occasionally celery are added for some texture, and the chowder is typically seasoned with thyme, black pepper, and a touch of cayenne pepper for warmth.

Other regional chowders exist, such as Milky Maine Clam Chowder, which features soft-shell clams and a milk or cream base with a lighter consistency. As you travel the New England coast, you’ll find variations on the classic clam chowder recipe, with each one showcasing the unique tastes and ingredients of that particular area.

Can I Use Fresh Clams?

Of course, you can use fresh clams in your Manhattan Clam Chowder! Fresh clams can add a richer, more satisfying, and delicious flavor to your chowder than canned clams. However, finding, cleaning, and preparing fresh clams might require more time and effort.

When choosing fresh clams, picking the best ones is essential. Whole quahog clams are ideal for Manhattan Clam Chowder, as they have a pronounced clam-forward flavor that balances well with the dish’s tomatoes, herbs, spices, and vegetables. You can find them at your local fish market or online.

To prepare your fresh clams, clean them thoroughly by scrubbing the shells, removing debris, and soaking them in water for a while. While cooking, the clams will open up, and you can chop them for the chowder recipe. Don’t forget to save the clam juice, as it adds a delicious, briny flavor to the final dish!

Slow Cooker Instructions

• Combine the ingredients in the slow cooker. 
• Cover the slow cooker and set it to cook on a low setting. Allow the chowder to cook for 8 hours.

FAQ

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