Manhattan Clam Chowder

The first time I encountered Manhattan clam chowder was during a rainy weekend in Providence, Rhode Island. I had ordered what I thought would be the usual creamy New England version, only to be surprised by this vibrant, tomato-filled bowl that arrived steaming at my table. The server laughed at my confusion and explained that I had stumbled upon her personal favorite. One spoonful later, and I understood completely. That afternoon changed everything I thought I knew about clam chowder.

Last winter, my neighbor gifted me a bag of fresh clams she had picked up that morning from the fish market. I had never worked with fresh clams before, and I will admit I was intimidated by the whole process of steaming and shucking. But once I got everything simmering in the pot, the smell that filled my kitchen was incredible. My teenage daughter, who usually turns her nose up at anything from the sea, wandered in asking what smelled so good. She ended up having two bowls and now asks me to make it whenever the weather turns gray.

Ingredients

• Fresh clams: The foundation of any authentic chowder, fresh littlenecks provide that sweet, briny flavor that canned versions simply cannot match
• Clam juice: Essential for building that deep seafood flavor, use the liquid from steaming fresh clams plus bottled to reach the needed amount
• Diced tomatoes: The signature ingredient that gives Manhattan chowder its vibrant red color and tangy depth
• Yukon gold potatoes: These hold their shape beautifully during simmering and have a naturally buttery taste that complements the briny clams
• Green bell pepper: Adds a subtle crunch and fresh note that balances the richness of the seafood
• Dried thyme and oregano: Classic herbs that evoke the comforting feeling of New England cooking

Instructions

Prepare the clams:

Scub fresh clams thoroughly under cold running water to remove any sand or grit from the shells before steaming

Steam and shuck:

Place clams in a large pot with 1 cup water, cover tightly, and steam over medium-high heat until they pop open, about 5 to 7 minutes, then remove meat from shells and chop coarsely while saving every drop of that precious cooking liquid

Sauté the vegetables:

Heat olive oil in a heavy-bottomed pot and cook onion, celery, carrots, and bell pepper until softened and fragrant, about 6 to 8 minutes

Add the aromatics:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant, being careful not to let it brown or turn bitter

Build the soup base:

Add the potatoes, diced tomatoes with all their juice, clam juice, reserved clam liquid, thyme, oregano, bay leaves, red pepper flakes, salt, and pepper, stirring everything together

Simmer to perfection:

Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20 to 25 minutes until the potatoes are fork-tender and the flavors have melded together

Finish with clams:

Gently fold in the chopped clams and simmer for just 3 to 5 minutes more to heat them through without making them tough

Serve and enjoy:

Ladle the hot chowder into bowls, sprinkle with fresh parsley, and serve immediately with crusty bread for soaking up every last drop

Pin It

This chowder has become my go-to meal for those nights when everyone needs something warming but not too heavy. There is something about a steaming bowl of red chowder that feels like a hug from the coast, no matter how far inland you might be.

Making It Your Own

I have found that the best adaptations come from paying attention to what you already love in other dishes. My version evolved from adding things I enjoy in Italian pasta dishes, like the extra vegetables and herbs.

Pairing Suggestions

A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the tomato base beautifully. For beer lovers, a light lager or pilsner will not overpower the delicate clam flavor. And do not forget the crusty bread for soaking up the broth.

Make-Ahead Tips

The chowder base actually improves after resting in the refrigerator overnight, making it perfect for meal prep or entertaining.

• Cook the entire soup except for the clams up to two days ahead
• Store the chopped clams separately in the refrigerator and add them when reheating
• The flavors will deepen and the soup will taste even better after resting

Pin It

Whether it is a rainy Sunday or just a Tuesday that needs brightening, this chowder brings a little taste of the seaside right to your table. Enjoy every spoonful.

Recipe FAQs

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

Manhattan clam chowder uses a tomato-based broth instead of the cream-based milk or cream found in New England clam chowder. This gives it a lighter, zesty character and a vibrant red color rather than the white, creamy consistency of the traditional version.

→ Can I use canned clams instead of fresh?

Yes, you can substitute 3 cups of canned chopped clams for fresh clams. Just remember to drain them and reserve the juice, which you can incorporate into the broth along with additional bottled clam juice to reach the required 3 cups of liquid.

→ How long can I store leftover Manhattan clam chowder?

The chowder will keep in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day as they meld together. Reheat gently over medium-low heat, adding a splash of water or clam juice if it has thickened too much.

→ Is this Manhattan clam chowder dairy-free?

Yes, this version is completely dairy-free since it uses a tomato-based broth instead of cream or milk. It's naturally suitable for those avoiding dairy, though be mindful of what you serve alongside it—bread or crackers may contain gluten or dairy.

→ What potatoes work best for clam chowder?

Yukon gold potatoes are ideal because they hold their shape well during cooking and have a naturally creamy texture. Red potatoes also work well. Avoid russets, which can become mealy and break apart too easily in the simmering broth.

→ Can I freeze Manhattan clam chowder?

Yes, you can freeze this chowder for up to 3 months. Cool it completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator and reheat gently. The potatoes may soften slightly after freezing but will still taste delicious.