Manhattan Clam Chowder is a warm and hearty soup that’s a twist on the classic. With fresh clams, juicy tomatoes, and chunky veggies, it’s perfect for chilly days!
This colorful chowder is like a big hug in a bowl! I love to enjoy it with some crusty bread on the side—it’s the best way to scoop up every last drop. Yum!
Key Ingredients & Substitutions
Clam Juice: Fresh clam juice is amazing, but bottled works fine too. If you can’t find clam juice, fish stock makes a great substitute!
Clams: I love using fresh clams for the best flavor, but canned clams are a convenient option. Just make sure to drain them well!
Tomatoes: Diced tomatoes in sauce bring a great depth to the chowder. If you prefer fresh, use about 2 cups of chopped tomatoes—just peel them for a smoother texture!
Veggies: The classic combo of onion, celery, and carrots makes this chowder flavorful. You can swap in bell peppers or corn for a different twist!
How Do I Make Sure My Clams Are Tender and Not Chewy?
Getting tender clams in your chowder is key! Here’s how to do it:
- Cook your chowder base (veggies and liquids) first until the potatoes are tender.
- Add clams at the very end and let them cook for about 5 minutes—this is enough to warm them up without getting tough.
- Avoid boiling after adding clams; keep the heat gentle to maintain their delicate texture.
Following these tips will help you enjoy the best flavor and texture in your chowder!
How to Make Manhattan Clam Chowder
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh clam juice (or bottled clam juice)
- 2 cups bottled clam juice or fish stock (if needed to thin the soup)
- 2 cups diced fresh clams (or canned clams, drained)
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 2 cups peeled small potatoes (or baby potatoes), halved or quartered
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: a pinch of red pepper flakes for mild heat
How Much Time Will You Need?
This delightful chowder will take about 10 minutes to prepare and around 30 minutes to cook. So, you’ll have a tasty meal ready in about 40 minutes—perfect for a comforting lunch or dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onions, celery, carrots, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables become soft and fragrant.
2. Add Tomatoes:
Now, stir in the diced tomatoes along with their juice. Give everything a good stir to combine the flavors!
3. Pour in the Clam Juice:
Next, pour in the clam juice. Bring the mixture to a gentle simmer, letting those flavors mix beautifully.
4. Cook the Potatoes:
Time to add the potatoes, dried thyme, oregano, bay leaf, and a sprinkle of salt and pepper. Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender when poked with a fork.
5. Add the Clams:
Now it’s time for the star of the show—add the diced fresh or canned clams and cook for another 5 minutes to warm them through. Remember, be gentle! No vigorous boiling here to keep those clams tender.
6. Final Seasoning:
Give the chowder a taste and adjust your seasonings with more salt, pepper, or red pepper flakes if you’d like a bit of heat.
7. Serve and Enjoy:
Remove the bay leaf, then ladle the chowder into bowls. Garnish with freshly chopped parsley. Serve hot with some crusty bread or oyster crackers on the side. Enjoy your warming bowl of Manhattan Clam Chowder!
This chowder is bright, savory, and perfect for any day you crave cozy comfort!
Can I Use Canned Clams Instead of Fresh?
Absolutely! Canned clams are a convenient substitute. Just be sure to drain them well before adding them to the chowder, and stir them in at the very end to keep their texture tender.
Can I Make This Chowder Spicier?
Yes, for a little kick, add some red pepper flakes while sautéing the vegetables or mix them in just before serving. You can always start with a pinch and increase to your desired heat level!
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat to prevent the clams from becoming tough.
What Can I Serve with Manhattan Clam Chowder?
This chowder pairs well with crusty bread, oyster crackers, or a simple green salad. It makes for a hearty meal that balances perfectly with lighter sides!