1. Introduction
If you think clam chowder always has to be creamy and heavy, Manhattan Clam Chowder is here to change your mind. This lighter, broth-based chowder is packed with juicy clams, tender potatoes, and a bold tomato flavor that feels warm, fresh, and comforting all at once.
Unlike New England clam chowder, this version is dairy-free, colorful, and full of garden-fresh taste. It’s perfect for seafood lovers who want something rich in flavor without the heaviness of cream. Best part? It’s easy enough for a weeknight and impressive enough for guests.
2. Ingredients (Shopping List)
Here’s exactly what you’ll need to make 4 generous servings of Manhattan Clam Chowder:
Main Ingredients
- 2 tablespoons olive oil or butter
- 4 slices bacon, chopped (optional but recommended for flavor)
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 1 (14.5-oz) can diced tomatoes (fire-roasted preferred)
- 2 cups clam juice or seafood stock
- 1 cup water or vegetable broth
- 2 medium potatoes (Yukon Gold or red), diced
- 2 (6.5-oz) cans chopped clams, including juice
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar (optional, to balance acidity)
- 1 tablespoon fresh parsley (for garnish)
Ingredient Tips
- Fire-roasted tomatoes add deeper flavor.
- Use fresh clams if available – just double the amount and steam them first.
- Yukon Gold potatoes hold their shape better than russet.
3. Essential Kitchen Tools & Appliances
Before you start, gather these:
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Can opener
- Small bowl (for draining clams)
- Soup bowls for serving
4. Preparation Steps (Prep First, Then Relax)
- Chop onion, celery, carrot, and potatoes into small pieces.
- Mince garlic.
- Drain clams but save the liquid.
- Measure out spices and liquids.
- Open all cans so cooking stays smooth.
5. Cooking Instructions
Step-by-Step Cooking
- Cook the Bacon (Optional)
In a large pot, cook bacon on medium heat until crispy. Remove and set aside. Leave about 1 tablespoon fat in the pot. - Sauté the Vegetables
Add olive oil if needed, then cook onion, celery, and carrot for 5 minutes until soft. - Add Garlic & Tomatoes
Stir in garlic and cook for 30 seconds. Add diced tomatoes and cook 2 minutes to deepen flavor. - Build the Soup Base
Add clam juice, water/broth, potatoes, bay leaf, thyme, paprika, pepper, and Worcestershire sauce. - Simmer
Bring to a light boil, then reduce heat. Simmer 15–20 minutes until potatoes are tender. - Add Clams & Finish
Stir in clams and reserved juice. Cook 5 more minutes. - Final Touches
Taste and adjust salt. Add sugar if the tomatoes are too acidic. - Serve Hot with parsley and crispy bacon on top.
6. Serving Suggestions
Serve your Manhattan Clam Chowder with:
- Crusty sourdough bread
- Oyster crackers
- Garlic bread
- Simple green salad
- Lemon wedges for brightness
Garnish ideas:
- Fresh parsley
- Crushed red pepper
- Extra crispy bacon
7. Additional Tips & Variations
- Spicy version: Add red pepper flakes or hot sauce.
- Low-carb: Replace potatoes with cauliflower.
- Vegetarian: Skip clams, add mushrooms + seaweed for umami.
- Thicker chowder: Mash some potatoes in the pot before finishing.
- Richer flavor: Add a splash of white wine before simmering.
8. Nutrition Details (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 265 kcal |
| Protein | 18 g |
| Carbohydrates | 24 g |
| Fat | 11 g |
| Fiber | 3 g |
| Sodium | 890 mg |
| Cholesterol | 40 mg |
| Vitamin C | 22% DV |
| Iron | 15% DV |
(Values are estimates and vary by ingredients used.)
9. FAQ Section
Q1: How long does Manhattan Clam Chowder last?
Store in an airtight container in the fridge for 3–4 days.
Q2: Can I freeze it?
Yes! It freezes well for up to 2 months.
Q3: Can I use fresh clams?
Absolutely—steam first and chop them before adding.
Q4: What if my soup tastes too sour?
Add a pinch of sugar or a splash of cream (even though it’s not traditional).
Q5: Is it gluten-free?
Yes, as long as your Worcestershire sauce is certified gluten-free.
10. Final Thoughts
Manhattan Clam Chowder proves you don’t need cream to make something rich and comforting. This soup is bold, colorful, and full of seafood goodness—with a story tied to New York’s love of tomatoes and flavor-packed cooking.
Fun fact: This chowder became popular in NYC in the late 1800s when Italian immigrants brought their love for tomatoes into seafood dishes.
If you love bright, fresh soups with heart and history, this one’s a keeper.
