Manhattan Clam Chowder

Manhattan Clam Chowder is a vibrant, tomato-based soup that offers a lighter, zesty take on a seaside classic. Brimming with tender clams, earthy potatoes, and aromatic vegetables, this Northeast favorite captures the fresh essence of the coast in every spoonful.

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Unlike its New England counterpart, this version celebrates the bright acidity of tomatoes and a blend of herbs like thyme and oregano. It is a pescatarian-friendly meal that is satisfying enough for a main course yet light enough for a starter.

Ingredients

• 2 pounds fresh clams (such as littlenecks) or 3 cups canned chopped clams, drained (reserve juice)
• 3 cups clam juice (use reserved juice and supplement with bottled if needed)
• 1 (28-ounce) can diced tomatoes with juice
• 1 cup water
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 2 medium carrots, diced
• 1 green bell pepper, diced
• 3 medium Yukon gold potatoes, peeled and diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• 2 bay leaves
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon kosher salt (or to taste)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1

If using fresh clams, scrub them clean under running water. Place clams in a large pot with 1 cup water, cover, and steam over medium-high heat until clams open (5–7 minutes). Remove clams from shells and chop coarsely. Strain and reserve the clam cooking liquid, discarding any grit.

Step 2

In a large heavy-bottomed pot, heat olive oil over medium heat. Add onion, celery, carrots, and bell pepper. Sauté until softened, about 6–8 minutes.

Step 3

Stir in garlic and cook for 1 minute until fragrant.

Step 4

Add potatoes, diced tomatoes with juice, clam juice, reserved clam liquid, thyme, oregano, bay leaves, red pepper flakes (if using), salt, and black pepper. Stir to combine.

Step 5

Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20–25 minutes, or until potatoes are tender.

Step 6

Gently stir in chopped clams and simmer for an additional 3–5 minutes to heat through.

Step 7

Taste and adjust seasoning if needed. Remove and discard bay leaves.

Step 8

Ladle into bowls, garnish with fresh parsley, and serve hot.

Zusatztipps für die Zubereitung

Using a large heavy-bottomed pot ensures even heating throughout the simmering process. If you are using fresh clams, be meticulous about straining the cooking liquid to remove any grit for a perfectly smooth broth.

Varianten und Anpassungen

For a smokier flavor, you can add 2 ounces of diced cooked bacon along with the vegetables. You can also substitute red bell pepper for green if you prefer a sweeter profile, or add a handful of corn kernels for a heartier texture.

Serviervorschläge

This chowder is traditionally served with oyster crackers or a thick slice of crusty sourdough bread, which is perfect for soaking up the flavorful tomato broth.

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With its bold color and deep maritime flavors, this Manhattan Clam Chowder is a rewarding dish that brings the taste of the Atlantic coast directly to your table. Enjoy every savory, zesty bite of this American classic.

Frequently Asked Questions

→ What makes Manhattan clam chowder different from New England style?

Manhattan clam chowder uses a tomato-based broth rather than the creamy milk base found in New England versions. This gives it a lighter, more vibrant red color and a zesty, slightly acidic flavor profile that highlights the natural sweetness of the clams and vegetables.

→ Can I use canned clams instead of fresh?

Absolutely. Canned chopped clams work well and significantly reduce preparation time. If using canned clams, drain them but reserve the juice to use as part of the clam broth. Supplement with additional bottled clam juice to reach the required 3 cups of liquid.

→ How do I store and reheat leftovers?

Store cooled chowder in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat gently over medium-low heat, stirring occasionally. Avoid boiling to prevent the clams from becoming tough.

→ What type of potatoes work best?

Yukon gold potatoes are ideal because they hold their shape well during simmering while becoming tender. Russet potatoes can become too soft and break down, while waxy red potatoes may remain too firm. Peel and dice them into uniform pieces for even cooking.

→ Can I make this chowder dairy-free?

Yes, Manhattan clam chowder is naturally dairy-free since it uses a tomato-based broth instead of cream or milk. This makes it an excellent option for those with dairy restrictions or anyone preferring a lighter, more contemporary seafood soup.

→ What can I serve with clam chowder?

Crusty sourdough bread, oyster crackers, or saltine crackers are classic accompaniments. A simple green salad with vinaigrette provides a fresh contrast. For a heartier meal, consider serving alongside a grilled cheese sandwich or cornbread.