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Manhattan Clam Chowder

A bowl of 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.

manhattan clam chowder in a dutch oven.


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. 

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Why You’ll Love Manhattan Clam Chowder

Ingredients

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

    Ingredients to make Manhattan Clam Chowder.

    How to Make Manhattan Clam Chowder

    Steps to make Manhattan clam chowder.

    Equipment Needed

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    What to Serve with Manhattan Clam Chowder

    A ladle with Manhattan Clam Chowder.

    Variations and Substitutions

    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.

    A bowl of Manhattan Clam Chowder.

    Recipe Tips and Tricks

    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.

    A bowl of 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

    A bowl of Manhattan Clam Chowder with a spoon.

    FAQ

    What color is Manhattan Clam Chowder?

    Manhattan Clam Chowder is well known for its red broth from the tomatoes. It makes it unique and different in color. 

    What do clams taste like?

    Clams are a mussel that offers a mild taste. They also provide a salty taste that is not overpowering like some seafood is. Clams can be eaten cooked or raw and give a delightful flavor.

    What can I add to my chowder after serving?

    Top with some oyster crackers or serve with saltines and dive in. Each bite will be a flavor explosion of salty, smokey, acidic, and more. This chowder is a savory dish and will leave you returning for seconds.

    Chowder Recipes

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    5 from 1 vote

    Manhattan Clam Chowder

    Created by Stacie Vaughan
    Servings 4
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Your new favorite tomato soup! This broth-based soup is full of baby clams, potatoes, bacon, and thyme.

    Ingredients
     
     

    • 1 cup bacon chopped
    • 1 cup yellow onion chopped
    • 2 cans baby clams 142g cans, undrained
    • 2 cups white potatoes unpeeled and chopped
    • 1 cup water
    • 1 tbsp fresh thyme or ¼ tsp dried thyme
    • ¼ tsp salt
    • tsp pepper
    • 1 can diced tomatoes 28oz can, undrained

    Instructions

    • In a large pot, cook bacon and onion over medium heat until bacon is crisp and onion is tender.
    • Stir in clams with juice, potatoes and water and heat to boiling. Reduce heat. Cover and simmer 20 minutes or until potatoes are tender.
    • Stir in remaining ingredients. Heat to boiling, stirring occasionally. Serve hot.

    Nutrition

    Serving: 1g | Calories: 220kcal | Carbohydrates: 23g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 804mg | Fiber: 3g | Sugar: 3g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Soups
    Cuisine American
    Keyword Manhattan Clam Chowder

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