Manhattan Clam Chowder is a tasty soup that combines clams, tomatoes, and vegetables like carrots and celery. It’s warm, hearty, and perfect for a chilly day.
I love how colorful and comforting this chowder is! Plus, it’s way easier to make than you think—just toss everything in and let it simmer. Your kitchen will smell amazing!
Key Ingredients & Substitutions
Clam Juice: Fresh clam juice gives the most flavor, but bottled works well too. If you can’t find either, try using fish stock or vegetable broth as a base instead.
Canned Clams: These are handy and add great texture! If you prefer fresh clams, use about 1 pound, just make sure they’re cleaned and cooked before adding.
Tomatoes: I often use canned diced tomatoes for convenience. Fresh tomatoes are great if they’re in season but may need some extra cooking time to soften.
Potatoes: Yukon Gold or Russet potatoes give a nice creamy texture when cooked. You can swap them with sweet potatoes for a twist.
Herbs: Dried thyme is perfect, but fresh thyme or parsley can elevate the flavor. You might also add bay leaves or a sprinkle of Cajun seasoning for a bit of heat.
How Do I Properly Sauté the Vegetables?
Sautéing the vegetables correctly sets the foundation for your chowder’s flavor. Here’s how to do it:
- Use medium heat—this helps to caramelize the onions and soften the veggies without burning.
- Start with onions, celery, carrots, and garlic. The order matters; onions should go first to build a flavor base.
- Keep stirring occasionally, allowing veggies to become soft and fragrant—about 5-7 minutes.
- Don’t rush! Patience here will enhance the overall taste of your chowder.
Enjoy your Manhattan Clam Chowder! It’s a comforting dish that’s easier to make than you might think!
How to Make Manhattan Clam Chowder
Ingredients You’ll Need:
For the Base:
- 4 cups fresh clam juice or bottled clam juice
- 2 (6.5 oz) cans chopped clams, drained and juice reserved
- 2 cups diced tomatoes (canned or fresh)
- 2 large potatoes, peeled and diced
- 2 stalks celery, diced
- 1 large onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable or fish broth
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 teaspoon crushed red pepper flakes for heat
How Much Time Will You Need?
This Manhattan Clam Chowder recipe will take about 10 minutes to prep and roughly 30 minutes to cook. So, you can have a delicious, hearty soup ready in approximately 40 minutes! Perfect for a cozy day at home.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the onions, celery, carrots, and minced garlic. Sauté these veggies for about 5 to 7 minutes, stirring occasionally, until they soften and become fragrant. This step lays the flavorful foundation for your chowder!
2. Build the Soup Base:
Next, add the diced potatoes, diced tomatoes, vegetable or fish broth, clam juice, dried thyme, and the bay leaf to the pot. Stir everything together until well mixed, and then bring the mixture to a boil. You’re on your way to a delicious chowder!
3. Let It Simmer:
Once boiling, reduce the heat to low and let the chowder simmer. Allow it to cook for about 20 to 25 minutes or until the potatoes and vegetables are tender. This slow simmering will blend all those wonderful flavors!
4. Add the Clams:
After the vegetables are tender, gently fold in the chopped clams along with the reserved clam juice from the cans. Keep the pot simmering for another 5 minutes. This gives your chowder a lovely seafood essence.
5. Season and Serve:
It’s time to season your chowder! Add salt, black pepper, and the optional crushed red pepper flakes for a little kick if you like. Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with freshly chopped parsley for that beautiful finishing touch.
6. Enjoy!
Your classic, bright, and tomato-based Manhattan Clam Chowder is ready to be enjoyed! Serve it warm with some crusty bread for dipping. Cozy up and savor every bite!
Can I Use Fresh Clams Instead of Canned?
Absolutely! If you prefer fresh clams, use about 1 pound of cleaned clams. Steam them until they open, then chop and add them to the chowder along with their cooking liquid.
How Can I Thicken My Chowder?
If you prefer a thicker chowder, you can mash a portion of the potatoes with a fork before adding the clams. Alternatively, mix a tablespoon of cornstarch with some cold water to create a slurry and stir it into the simmering chowder until it thickens.
Can I Make This Ahead of Time?
Yes, you can prepare the chowder ahead of time! Just make it up to the point before adding the clams. Store it in the fridge for up to 2 days. When you’re ready to serve, reheat and add the clams just before serving to keep them tender.
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove over low heat, adding a splash of broth or water if it’s too thick.
