Introduction
Manhattan Clam Chowder is a bright, hearty, and flavorful soup that beautifully contrasts its creamy cousin from New England. Instead of a rich cream base, this chowder is made with a savory tomato broth filled with tender clams, potatoes, and a colorful medley of vegetables like carrots, celery, and bell peppers. Its origins trace back to New York, where Italian and Portuguese immigrants influenced the chowder by replacing dairy with tomatoes—a choice that makes this version lighter yet equally satisfying.
What makes this soup so special is its bold, savory flavors and rustic feel. The clams add a briny freshness, while the vegetables provide texture and earthiness. The tomatoes create a slightly tangy base that balances the sweetness of the clams and the heartiness of the potatoes. It’s the kind of soup that warms you up without weighing you down, making it perfect for lunch, dinner, or even as a starter for a seafood feast.
Why I Love This Recipe
I love this recipe because it feels both comforting and refreshing at the same time. Unlike creamy chowders that can feel heavy, this tomato-based version has a lightness that allows the flavors of the clams and vegetables to really shine. It’s also incredibly versatile—you can serve it as a cozy winter soup or a light summer meal with crusty bread.
Another reason I adore it is its vibrant colors and textures. Every spoonful has a mix of soft potatoes, crunchy vegetables, and tender clams, all suspended in a savory, ruby-red broth. It feels wholesome, nourishing, and packed with layers of flavor.
Most importantly, this dish is a must-try for seafood lovers. It’s not as commonly made at home as New England clam chowder, so preparing it feels a little more special—like you’re enjoying a restaurant-quality dish right in your kitchen.
Why It’s a Must-Try Dish
Manhattan Clam Chowder is truly a must-try dish because it offers a refreshing twist on the traditional idea of chowder. Unlike the creamy New England style, this version is lighter, healthier, and packed with vibrant flavors from fresh vegetables and a tomato-based broth. It’s the kind of soup that gives you comfort without leaving you overly full, making it perfect for any season.
What makes it stand out is its balance of flavors—the briny sweetness of clams, the natural earthiness of potatoes and carrots, the subtle sweetness of bell peppers, and the bright acidity of tomatoes all come together harmoniously in every spoonful. The broth is hearty but not heavy, which means you can enjoy it as a main dish or as part of a larger seafood-inspired meal.
It’s also a must-try because it’s nutrient-dense and versatile. With plenty of vegetables, lean protein from clams, and a rich tomato base, this chowder is both nourishing and satisfying. You can easily adapt it to your liking by adding other seafood, adjusting the spices, or even making a vegetarian version.
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6 servings
- Calories (per serving): ~280 kcal
- Course: Main Course / Soup
- Cuisine: American (East Coast, New York style)
Ingredients
- 4 cups clam juice (or seafood stock)
- 2 (6.5 oz) cans chopped clams with juice
- 2 tbsp olive oil
- 4 strips bacon, diced (optional, for depth of flavor)
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 1 small red bell pepper, chopped
- 2 medium potatoes, diced (Yukon gold or russet)
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Oyster crackers or crusty bread, for serving
Cooking Directions (Step-by-Step)
Step 1: Sauté the base
- In a large soup pot, heat olive oil over medium heat.
- If using bacon, cook until crisp and remove half to use as garnish, leaving rendered fat in the pot.
- Add onion, celery, carrots, and bell pepper. Sauté for 5–6 minutes until softened.
- Stir in garlic and cook for another 1 minute until fragrant.
Step 2: Build the broth
- Add potatoes, clam juice, canned clams with juice, and crushed tomatoes.
- Stir in thyme, oregano, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to a gentle simmer.
Step 3: Simmer and finish
- Simmer uncovered for 25–30 minutes, or until potatoes are tender and flavors have melded.
- Taste and adjust seasoning with extra salt, pepper, or herbs if needed.
- Remove bay leaves before serving.
How to Serve
- Ladle into bowls and garnish with fresh parsley (and reserved bacon if used).
- Serve with oyster crackers or slices of warm, crusty bread.
- Pair with a crisp white wine (like Sauvignon Blanc) for a restaurant-quality meal.
Recipe Tips
- Use fresh clams if available for extra briny sweetness—just steam them separately, chop, and add near the end.
- Don’t overcook clams if using fresh; they can become rubbery.
- For a spicier kick, add a pinch of red pepper flakes.
- The soup tastes even better the next day as flavors develop.
Variations
- Vegetarian Version: Replace clams with mushrooms or chickpeas, and use vegetable broth instead of clam juice.
- Seafood Mix: Add shrimp, scallops, or white fish for a seafood chowder twist.
- Herb Lovers: Add fresh basil or dill for an herby punch.
- Low-Carb: Swap potatoes for turnips or cauliflower.
Freezing and Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Cool completely, then freeze in freezer-safe containers for up to 2 months. (Note: Potatoes may slightly change texture when thawed.)
- Reheating: Thaw overnight in the fridge and reheat gently on the stove over medium heat.
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon for stirring
- Ladle for serving
- Cutting board and sharp knife
Conclusion
Manhattan Clam Chowder with Tomatoes and Vegetables is a vibrant, flavorful, and hearty soup that showcases the best of East Coast cuisine. With its bold tomato broth, tender clams, and colorful vegetables, it’s a refreshing alternative to cream-based chowders and an excellent way to enjoy seafood in a light yet satisfying way. Whether you’re looking for a comforting family dinner, a dish to impress guests, or simply a nourishing bowl of soup, this chowder is a recipe worth keeping in your rotation.
Manhattan Clam Chowder with Tomatoes and Vegetables
Description
Manhattan Clam Chowder is a bright, hearty, and flavorful soup that beautifully contrasts its creamy cousin from New England. Instead of a rich cream base, this chowder is made with a savory tomato broth filled with tender clams, potatoes, and a colorful medley of vegetables like carrots, celery, and bell peppers.
Ingredients
Instructions
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Step 1: Sauté the base: In a large soup pot, heat olive oil over medium heat. If using bacon, cook until crisp and remove half to use as garnish, leaving rendered fat in the pot. Add onion, celery, carrots, and bell pepper. Sauté for 5–6 minutes until softened. Stir in garlic and cook for another 1 minute until fragrant.
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Step 2: Build the broth: Add potatoes, clam juice, canned clams with juice, and crushed tomatoes. Stir in thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer.
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Step 3: Simmer and finish: Simmer uncovered for 25–30 minutes, or until potatoes are tender and flavors have melded. Taste and adjust seasoning with extra salt, pepper, or herbs if needed. Remove bay leaves before serving.
