Manhattan Clam Chowder with Tomatoes

Introduction

Manhattan Clam Chowder is the vibrant, tomato-based cousin of the creamy New England version. Unlike the heavy cream and potatoes of New England chowder, the Manhattan version is lighter, with a robust tomato broth, tender clams, and plenty of vegetables like carrots, celery, bell peppers, and onions. It’s hearty, colorful, and bursting with flavor from the sea balanced with the acidity of ripe tomatoes.

The dish originated in the mid-1800s, created by Italian and Portuguese immigrants in New York. Its bright, savory flavors make it a great option for those who want something comforting yet lighter and packed with nutrients.

Why I Love This Recipe

I love this recipe because it’s flavorful but not heavy. The briny taste of clams blends beautifully with the tangy tomato base, and the vegetables add freshness and texture. It feels wholesome and nourishing while still being indulgent. It’s also a recipe that reminds me of cozy seaside restaurants where seafood is always fresh and hearty soups warm you up after a long day.

Why It’s a Must-Try Dish

• It’s lighter than New England chowder, so it doesn’t feel overly rich.
• Packed with vegetables, it’s nutritious and flavorful.
• The combination of tomatoes and clams creates a bold, unique taste.
• It’s a classic American seafood soup you should experience at least once.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

Servings & Nutrition

• Servings: 6 bowls
• Calories: ~280 calories per serving

Cuisine & Course

• Cuisine: American (New York, East Coast)
• Course: Soup / Main Course

Ingredients

• 6 slices bacon or 2 tbsp olive oil (for non-pork option)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium green bell pepper, chopped
• 2 medium potatoes, peeled and diced
• 1 can (28 oz) diced tomatoes, with juice
• 4 cups clam juice (or seafood stock)
• 2 cans (6.5 oz each) chopped clams, with liquid
• 1 bay leaf
• 1 tsp dried thyme
• ½ tsp dried oregano
• ½ tsp crushed red pepper flakes (optional, for spice)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Simple Cooking Directions

1. Sauté bacon (or olive oil) and vegetables.
2. Stir in tomatoes and clam juice.
3. Add potatoes, herbs, and simmer until tender.
4. Stir in clams and season.
5. Garnish with parsley and serve hot.

Step-by-Step Recipe Preparation

Step 1: Cook the Bacon (Optional)

• In a large Dutch oven, cook bacon until crispy.
• Remove bacon and set aside, leaving 1–2 tbsp of fat in the pot (or use olive oil).

• Step 2: Sauté Aromatics

• Add onion, garlic, carrots, celery, and green pepper.
• Cook for 5–6 minutes until vegetables soften.

Step 3: Build the Base

Stir in diced tomatoes with juice and clam juice.

Mix well, scraping the bottom of the pot for flavor.

Step 4: Add Potatoes & Herbs

• Stir in potatoes, bay leaf, thyme, oregano, and red pepper flakes (if using).
• Bring to a boil, then reduce to a simmer for 20–25 minutes until potatoes are tender.

Step 5: Add Clams

• Stir in chopped clams and their liquid.
• Cook for another 5 minutes on low (do not overcook clams or they will turn rubbery).

Step 6: Final Touches

• Season with salt and pepper.
• Remove bay leaf before serving.
• Garnish with parsley and crispy bacon bits (if used).

How to Serve

• Serve hot in deep bowls with crusty bread or oyster crackers.
• Pair with a crisp salad or light seafood dish.
• Great with a chilled glass of white wine or iced tea.

Additional Recipe Tips

• Use fresh clams if available—steam them first and add to the soup for maximum flavor.
• Don’t overcook the clams—add them at the end.
• For a deeper flavor, let the chowder rest for 30 minutes before serving.

Variations

• Spicy Manhattan Chowder – Add extra chili flakes or a splash of hot sauce.
• Seafood Chowder – Add shrimp, mussels, or fish chunks.
• Vegetarian Version – Skip clams and use vegetable broth, add beans for protein.
• Italian Twist – Add basil and olives for a Mediterranean flavor.

Freezing & Storage

• Storage: Refrigerate in an airtight container for up to 3 days.
• Freezing: Can be frozen for up to 2 months (tomato-based chowders freeze well).
• To reheat: thaw in the refrigerator overnight, then reheat gently on the stove.

Special Equipment Needed

• Large Dutch oven or soup pot
• Wooden spoon for stirring
• Ladle for serving
• Sharp knife & cutting board

Conclusion

Manhattan Clam Chowder with Tomatoes is a bright, hearty, and nutritious soup that celebrates both the ocean and the garden. With its tomato-based broth, fresh vegetables, and briny clams, it’s a flavorful alternative to the creamy New England version. This chowder is perfect for seafood lovers who want something lighter, healthier, and equally satisfying.

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Manhattan Clam Chowder with Tomatoes

Author: admin Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 20 mins Cook Time 35 mins Total Time 55 mins

Servings: 6 Calories: 280 kcal

Description

Manhattan Clam Chowder is the vibrant, tomato-based cousin of the creamy New England version. Unlike the heavy cream and potatoes of New England chowder, the Manhattan version is lighter, with a robust tomato broth, tender clams, and plenty of vegetables like carrots, celery, bell peppers, and onions.

Ingredients

Scale

1/2x 1x 2x 3x

• 6 slices 6 bacon or 2 tbsp olive oil (for non-pork option)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium green bell pepper, chopped
• 2 medium potatoes, peeled and diced
• 1 can (28 oz)
• 4 cups clam juice (or seafood stock)
• 2 cans (6.5 oz each)
• 1 bay leaf
• 1 tsp dried thyme
• ½ tsp dried oregano
• ½ tsp crushed red pepper flakes (optional, for spice)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Cook the Bacon (Optional) : In a large Dutch oven, cook bacon until crispy.Remove bacon and set aside, leaving 1–2 tbsp of fat in the pot (or use olive oil).
2. Step 2: Sauté Aromatics : Add onion, garlic, carrots, celery, and green pepper.Cook for 5–6 minutes until vegetables soften.
3. Step 3: Build the Base : Stir in diced tomatoes with juice and clam juice.Mix well, scraping the bottom of the pot for flavor.
4. Step 4: Add Potatoes & Herbs : Stir in potatoes, bay leaf, thyme, oregano, and red pepper flakes (if using).Bring to a boil, then reduce to a simmer for 20–25 minutes until potatoes are tender.
5. Step 5: Add Clams : Stir in chopped clams and their liquid.Cook for another 5 minutes on low (do not overcook clams or they will turn rubbery).
6. Step 6: Final Touches : Season with salt and pepper. Remove bay leaf before serving.Garnish with parsley and crispy bacon bits (if used).

Keywords: Manhattan Clam Chowder with Tomatoes