Why You’ll Love This Recipe

Manhattan Clam Chowder is a vibrant, tomato-based seafood soup loaded with tender clams, hearty vegetables, and bold flavors. Unlike its creamy New England cousin, this version is lighter, zesty, and packed with herbs and a savory broth. Perfect for seafood lovers, it’s a delicious and satisfying dish that’s both comforting and refreshing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

canned chopped clams (with juice)clam juice (bottled, if needed)oniongarliccelerycarrotsrusset potatoesdiced tomatoes (canned or fresh)tomato pasteolive oilbay leavesdried oreganofresh thyme or driedthymeparsleycrushed red pepper flakes (optional)saltblack pepper

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion, garlic, celery, and carrots; sauté until softened.

Stir in tomato paste and cook for 1-2 minutes to deepen flavor.

Add diced potatoes, diced tomatoes, clam juice, bay leaves, oregano, thyme, salt, pepper, and red pepper flakes if using.

Bring to a boil, then reduce heat and simmer for 20-25 minutes, until potatoes are tender.

Stir in chopped clams with their juice and simmer for another 5 minutes—do not overcook the clams.

Remove bay leaves and adjust seasoning as needed.

Serve hot, garnished with chopped fresh parsley.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCook time: 30 minutesTotal time: 45 minutes

Variations

Add diced bell pepper for sweetness and color.

Use fresh clams if available—steam separately and add at the end.

Stir in a splash of white wine with the broth for extra depth.

Top with oyster crackers or crusty bread for a classic touch.

Add bacon or pancetta at the beginning for smoky flavor.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.Freeze for up to 2 months; thaw in the refrigerator and reheat gently on the stovetop.Stir gently when reheating to avoid overcooking the clams.

FAQs

Is Manhattan Clam Chowder spicy?

It has a mild kick if red pepper flakes are used—adjust to your taste.

Can I use fresh clams?

Yes, steam them first and add with the juice at the end.

What’s the difference from New England Clam Chowder?

Manhattan is tomato-based and brothier; New England is creamy and rich.

Can I make it ahead?

Yes, but add clams just before serving to keep them tender.

What potatoes work best?

Russet or Yukon Gold hold up well and add heartiness.

Can I add seafood other than clams?

Yes, shrimp or white fish can be added near the end of cooking.

Is this soup gluten-free?

Yes, as long as all packaged ingredients are certified gluten-free.

Can I omit the tomato paste?

It adds richness, but the soup will still be flavorful without it.

What’s a good side for this soup?

Garlic bread, saltines, or a crisp green salad.

Can I double the recipe?

Absolutely—just use a large enough pot.

Conclusion

Manhattan Clam Chowder is a bold, brothy alternative to cream-based chowders, delivering rich tomato flavor and tender clams in every bite. Easy to prepare and wonderfully warming, it’s perfect for any season and sure to please seafood fans looking for a lighter, vibrant soup.