Save It The first time I made Manhattan clam chowder, I was renting a tiny apartment with a kitchen barely big enough to turn around in. A snowstorm had kept us inside all weekend, and somehow that bright red, tomato-rich pot bubbling away made the world outside feel distant and unimportant. My roommate kept wandering in, asking if it was ready yet, drawn by the smell of thyme and seafood that had somehow claimed the entire building.
Last summer, I made a double batch for a beach house dinner with friends. We ate it on the back porch watching the sun go down, and someone said it tasted like the ocean caught in a bowl. The empty pots sat on the stove for hours because nobody wanted to move from the table.
Ingredients
- Fresh clams: Live littlenecks give you the sweetest flavor, but high-quality canned clams work perfectly when time is short
- Clam juice: This liquid gold is what transforms a tomato soup into something that tastes like the coast
- Diced tomatoes: The juice becomes part of the broth while the tomato pieces break down slightly into the base
- Yukon gold potatoes: They hold their shape beautifully through simmering without becoming mealy
- Green bell pepper: Adds a subtle backnote that deepens without overpowering the delicate clam flavor
- Dried thyme and oregano: Classic herbs that echo what you would find in a Northeast seaside kitchen
- Red pepper flakes: Just enough warmth to make each spoon interesting without calling too much attention to itself
Instructions
- Prepare the clams:
- Scub fresh clams under cold running water until the shells feel clean, then steam them in a covered pot with 1 cup water until they pop open. Pull the meat from the shells and chop into bite-sized pieces, but save every drop of that cooking liquid—that liquid is pure flavor.
- Build the vegetable base:
- Heat olive oil in your heavy pot over medium heat and add onion, celery, carrots, and bell pepper. Let them soften and sweat until the onion turns translucent and the kitchen starts to smell like something good is happening.
- Add the aromatic foundation:
- Stir in the garlic and let it cook for just one minute until fragrant. Watch closely so it does not brown or turn bitter.
- Combine and simmer:
- Pour in the potatoes, diced tomatoes with their juice, clam juice, reserved clam cooking liquid, thyme, oregano, bay leaves, red pepper flakes, salt, and pepper. Bring everything to a bubble, then lower the heat to a gentle simmer and let it cook uncovered until the potatoes are tender.
- Finish with the clams:
- Gently fold in the chopped clams and let them warm through for just a few minutes. Taste and adjust the seasoning, then fish out and discard the bay leaves before serving.
Save It My father-in-law, a New England native who was skeptical of any chowder without cream, took one skeptical spoonful and went back for three bowls. Sometimes the most convincing arguments come in the form of dinner.
Making It Your Own
A little diced bacon added with the vegetables introduces a smoky depth that plays beautifully against the bright tomatoes. Red bell pepper can swap in for green if you prefer sweetness over the slight bitterness of the green variety. A handful of corn kernels in the last ten minutes of cooking adds texture and makes the chowder feel even more substantial.
What To Serve With It
Oyster crackers are traditional, but a crusty sourdough bread torn into chunks lets you soak up every last drop of the tomato-rich broth. A simple green salad with a sharp vinaigrette cuts through the richness without competing with the seafood. Pour a crisp white wine or cold beer into glasses, and suddenly a weekday soup feels like a weekend occasion.
Make-Ahead Wisdom
Manhattan clam chowder rewards patience. The flavors meld and deepen overnight in the refrigerator, developing a rounded richness that is impossible to rush. Store it in airtight containers for up to three days, and reheat gently over low heat.
- The potatoes will continue absorbing liquid, so you may need to add a splash of water or clam juice when reheating
- Wait to add fresh parsley garnish until just before serving so it stays bright and vibrant
- If freezing, leave the parsley off entirely and add it after reheating
Save It There is something about a pot of red chowder that makes even a Tuesday night feel like a small celebration, whatever that means to you.
Common Questions About Recipes
- → What makes Manhattan clam chowder different from New England style?
Manhattan clam chowder features a clear, tomato-based broth instead of the creamy milk foundation of New England style. This creates a lighter, more vibrant soup with a zesty flavor profile from the tomatoes and aromatic vegetables.
- → Can I use canned clams instead of fresh?
Yes, canned chopped clams work perfectly well. Use 3 cups drained canned clams and supplement with bottled clam juice to reach the required 3 cups of liquid. The flavor remains excellent and preparation time is reduced significantly.
- → How long does this chowder keep in the refrigerator?
Properly stored in an airtight container, this chowder keeps well for 3-4 days in the refrigerator. The flavors often develop and improve overnight. Reheat gently over medium-low heat, stirring occasionally to prevent sticking.
- → Can I freeze Manhattan clam chowder?
Yes, this chowder freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.
- → What type of potatoes work best in this chowder?
Yukon Gold potatoes are ideal because they hold their shape well during cooking and develop a creamy texture. Other waxy varieties like red potatoes also work well. Avoid russet potatoes as they may break down too much.
- → How can I make this chowder spicier?
Increase the crushed red pepper flakes to 1 teaspoon or add a diced jalapeño pepper when sautéing the vegetables. You can also serve with hot sauce on the side so diners can adjust the heat to their preference.