Manhattan Clam Chowder

The first time I made Manhattan clam chowder, I was skeptical about the tomato base. Growing up, I'd only known the creamy white New England version, and this red broth felt like rebellion. But one spoonful changed everything. The brightness of the tomatoes, the briny clams, the way it felt lighter yet still comforting. Now it's become my go-to soup when I want something that actually satisfies without the heavy cream weighing me down.

Last winter, my neighbor who grew up in Rhode Island tasted this and got quiet for a minute. She said it reminded her of her father's kitchen, where he'd make huge batches on Sundays. I've never seen someone eat soup with such deliberate happiness. Sometimes the best recipes are the ones that carry someone else's memories right into your own kitchen.

Ingredients

• Fresh clams: If you can get them, fresh littlenecks make all the difference. That natural juice you get from steaming them is liquid gold.
• Yukon gold potatoes: They hold their shape better than russets and have this buttery quality even without actual butter.
• Diced tomatoes: Use the ones with juice, not drained. That tomato liquid becomes part of your broth base.
• Green bell pepper: Adds this subtle sweetness and crunch that balances the brine.
• Dried thyme and oregano: Classic herbs that somehow make everything taste like it belongs in a coastal kitchen.

Instructions

Get your clams ready:

If using fresh clams, scrub them under cold water and steam them in a covered pot with 1 cup water until they open. Chop the meat and save every drop of that cooking liquid.

Build your flavor foundation:

Heat olive oil in a heavy pot and sauté onion, celery, carrots, and bell pepper until softened and fragrant. Add garlic for just a minute so it doesnt turn bitter.

Let it all simmer together:

Add potatoes, tomatoes with their juice, all those beautiful clam juices, herbs, and seasonings. Bring to a boil then let it simmer until potatoes are tender.

Bring it home:

Gently stir in the chopped clams and let them warm through. Taste and adjust salt, then serve with parsley sprinkled on top like confetti.

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My sister-in-law, who claims she hates soup, ate three bowls of this last month. Watching someone discover they actually love something they thought they didnt? Thats the real magic of cooking.

Making It Your Own

Sometimes I add a diced chorizo if I want something smoky and Spanish. Other times, a handful of corn kernels for sweetness. The base is forgiving.

The Bread Situation

Oyster crackers are traditional, but honestly, a torn piece of crusty sourdough dunked in that tomato clam broth might be one of life's simple pleasures.

Serving It Up

This chowder wants to be eaten immediately, steaming hot, with maybe too much bread on the side. I like setting out extra red pepper flakes so people can make it their own level of spicy.

• A glass of crisp white wine cuts through the tomato beautifully
• Lemon wedges on the table let guests brighten their bowls
• Keep some hot sauce around for the brave ones

Save

There's something so honest about a soup that relies on good ingredients rather than heavy cream. This is the kind of meal that makes you feel nourished in that deep, satisfied way.

Recipe Questions & Answers

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

Manhattan clam chowder uses a tomato-based broth instead of the heavy cream or milk foundation found in New England versions. This creates a lighter, more vibrant soup with a reddish color and zesty flavor profile.

→ Can I use canned clams instead of fresh?

Absolutely. Canned chopped clams work well—just remember to reserve the juice from the can and supplement with bottled clam juice to reach the required 3 cups of liquid. Drain the canned clams before adding them.

→ How long does this chowder keep in the refrigerator?

The chowder will keep for 3–4 days when stored in an airtight container in the refrigerator. The flavors often improve after a day as they meld together. Reheat gently over medium-low heat to prevent separating.

→ What type of potatoes work best?

Yukon Gold potatoes are ideal because they hold their shape well during cooking and have a naturally creamy texture. Avoid russets as they can become too soft and break down in the soup.

→ Can I freeze Manhattan clam chowder?

Yes, freeze for up to 3 months. The potatoes may become slightly softer after freezing and reheating, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating gently on the stovetop.

→ What should I serve with this chowder?

Oyster crackers or crusty sourdough bread are classic accompaniments. The bread is perfect for soaking up the flavorful tomato broth. A simple green salad with vinaigrette balances the heartiness of the chowder.