Manhattan Clam Chowder

There are many unsettled food debates in the world, from who has the best regional pizzas to whether chili recipes should contain beans. One long-standing foodie battle on the east coast of the United States has long been fought between New England and Manhattan clam chowder.

Our recipe sticks close to the original Manhattan chowder’s roots. Boasting a rich and savory tomato-based broth perfumed with thyme, garlic, and a dash of cayenne pepper and chock-full of sweet clams and tender potato, it’s a homemade soup recipe that strikes the perfect balance between healthy and hearty.

What’s the difference between New England and Manhattan clam chowder?

If you’re new to the great clam chowder debate, understanding the difference between the two versions is essential. Manhattan clam chowder is a clam and potato soup made with a tomato-based broth and other vegetables. New England clam chowder also contains clams and potatoes but features a rich, creamy base made with milk and heavy cream. Both styles offer comforting ways to enjoy the sweet, succulent taste of clams.

While New England clam chowder is more commonplace and believed to be older (dating back to the 1700s), Manhattan-style clam chowder has an equally loyal fan base and its own storied history. The origins of Manhattan clam chowder can be traced to Rhode Island Portuguese fishing towns in the mid-1800s. The Portuguese were well known for their tomato-based stews (like this Portuguese-style bean soup) and frequented New York City’s fish market regularly to bring in their catch of the day along with their recipes. By the 1930s, the soup became known as Manhattan clam chowder, and the rest is history.

Ingredients for Manhattan Clam Chowder

• Butter: For a little extra flavor, we like to saute the vegetables in this soup in butter rather than oil. The butter complements the sweetness of the clams and makes this soup extra rich.
• Aromatics: While many soup recipes begin with a mirepoix of celery, carrots and onions, this Manhattan clam chowder recipe takes a page from Cajun and Creole cooking, opting instead for a blend of onions, celery and green peppers. Finish off this Cajun holy trinity with minced garlic for even more flavor.
• Potatoes: The best type of potatoes for this Manhattan clam chowder recipe are those that will hold their shape after cooking. We like Yukon golds for their creamy texture, but red potatoes are also a nice choice.
• Canned tomatoes: A large can of diced tomatoes infuses the soup with rich tomato flavor and a bold red color.
• Clams: Since not everyone has access to beautiful fresh clams, this recipe opts for minced, canned clams instead. If fresh clams are available to you, you can absolutely use those instead.
• Herbs and spices: A blend of thyme, parsley, salt, black pepper and cayenne gives this soup a wonderfully subtle spiciness that is mellowed by the sweet clams, tender potatoes and tomatoes.

Directions

Step 1: Saute the vegetables

In a large saucepan or Dutch oven, heat the butter over low heat. Add the onions, celery, green pepper and garlic. Cook, stirring frequently, for 20 minutes until they’re tender.

Step 2: Boil the potatoes

Add the water and potatoes, then bring the chowder to a boil. Reduce the heat and simmer the chowder, covered, until the potatoes are tender, about 15 minutes.

Step 3: Add tomatoes, clams and spices

Add the tomatoes, clams, salt, thyme, pepper and cayenne, and heat them through. Stir in the parsley, then ladle the chowder into bowls and serve it immediately.

Manhattan Clam Chowder Variations

• Use broth instead of water: For a richer tasting soup, you can boil the potatoes in vegetable or chicken broth instead of water.
• Add more shellfish: Some of the best chowder recipes have more than one kind of seafood. Try your Manhattan clam chowder with shrimp, mussels, bay scallops, lump cramp meat or even chopped pieces of lobster meat.
• Add bacon: Some recipes for Manhattan clam chowder will include bacon or salt pork to give the soup a little smokiness. Add four to six pieces of cooked and crumbled bacon to the soup with the clams and tomatoes in Step 3 of the recipe.
• Thicken it up: For a thicker Manhattan clam chowder, make a cornstarch slurry and add it to the chowder as it simmers.
• Garnish the soup: A dash of hot sauce or a squeeze of fresh lemon juice are two popular ways to garnish a hearty Manhattan clam chowder.

How to Store Manhattan Clam Chowder

Leftovers of this Manhattan clam chowder recipe should be stored in an airtight food storage container in the refrigerator.

How long does Manhattan clam chowder last?

Whether made with fresh or canned clams, Manhattan clam chowder is best enjoyed within three to four days. If you’d like to enjoy the soup beyond four days, freezing the soup is recommended.

Can you freeze Manhattan clam chowder?

Yes, you can freeze Manhattan clam chowder! Unlike New England clam chowder, which doesn’t freeze well due to its dairy content, Manhattan clam chowder freezes like a dream. Let it cool completely before transferring it to an airtight food storage container, then freeze the chowder for up to three months. Defrost it partially overnight in the refrigerator before reheating it.

How do you reheat Manhattan clam chowder?

Reheat Manhattan clam chowder in a saucepan on the stovetop over medium heat until it’s heated through. You may also microwave individual portions in microwave-safe bowls until the chowder is hot.

How do you make Manhattan clam chowder with fresh clams?

To use fresh clams for this Manhattan clam chowder recipe, begin by steaming and mincing the clams. To steam them, place clams in a covered stockpot with a cup and a half of water. Cook them for about 8 to 10 minutes on medium-high heat, or until their shells pop open. Remove the shells from the stockpot and scoop the clam meat out. Discard any clams that do not open. Mince the clam meat and voila! Your clams are ready.

When buying fresh clams, it is important to clean them well since they live their lives burrowed in sand. For best results, clean your clams as soon as you bring them home from the market.

First, check for any clams that are broken, chipped or open, and discard them. Opened clams are not fresh! Fill a bowl with cold water and submerge the clams for 20 to 60 minutes to allow the clams to expel any sand in their systems. Lift each clam individually out of the water and scrub them to rid the shells of any excess grit. Once clean, use them as desired in your favorite clam recipes.

Can you make Manhattan clam chowder in a slow cooker?

With some slight alternations, you can make Manhattan clam chowder in a slow cooker (or in an Instant Pot on the slow cooker setting) by cooking all the ingredients on low for about 8 to 10 hours. For best results, check out the directions for our slow-cooker Manhattan clam chowder recipe.

What do you serve with Manhattan clam chowder?

Manhattan clam chowder pairs well with a fresh and colorful side salad and a basket of fresh bread. Try this crusty French loaf or homemade ciabatta bread. If you love crushing crackers into your soup, try making a batch of homemade Thyme-sea salt crackers for a special treat.