Manhattan Clam Chowder is a tasty twist on the classic soup with tomatoes instead of cream. It’s packed with clams, veggies, and a zesty flavor that warms you right up!
The bright red color makes it fun and inviting. I love slurping it up on a chilly day, and the leftovers are just as good—perfect with some crusty bread for dipping! 🍞
Key Ingredients & Substitutions
Fresh Clams: If you can’t find fresh clams, canned minced clams work perfectly. Just make sure to include the juice for flavor! I often choose the canned option for convenience and they’re still delicious.
Clam Juice or Seafood Broth: For a richer flavor, homemade seafood broth is great if you have the time. Vegetable broth is a good vegetarian substitute, but it may change the flavor profile slightly.
Diced Tomatoes: You can use fresh tomatoes if you prefer. Just make sure to peel them first! Canned tomatoes are usually easier and just as tasty.
Potatoes: I like using Yukon Gold for their creaminess. However, Russet potatoes also work well. If you want to keep it low-carb, try cauliflower as a substitute.
Herbs: Dried thyme adds lovely flavor, but fresh thyme is even better! If you don’t have thyme, Italian seasoning or oregano could be a fun twist.
How Do I Ensure My Chowder Doesn’t Overcook the Clams?
Getting the clam cooking right is key to making a tasty chowder. Overcooking can make clams tough and chewy. Here’s how to avoid that:
- Cook the chowder base (veggies, broth, and potatoes) first until everything is nice and tender.
- Once you add the clams, keep the heat low. Fresh clams usually need only about 5 minutes to cook.
- If you’re using canned clams, just heat them through for about 3 minutes at the end to maintain their tenderness.
This will help you achieve that perfect chowder consistency—creamy and flavorful, without any rubbery bits!
Manhattan Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 cups fresh clams (about 2 pounds), cleaned and chopped, or 2 cans (6.5 oz each) minced clams with juice
- 4 cups clam juice or seafood broth
- 2 cups water
- 1 can (14 oz) diced tomatoes, undrained
- 2 medium potatoes, peeled and diced into 1/2-inch cubes
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1/4 teaspoon red pepper flakes for a slight kick
How Much Time Will You Need?
In total, you’ll need about 40-50 minutes to prepare this dish. This includes about 10 minutes for prepping the ingredients and 30-40 minutes for cooking. It’s a simple recipe that will fill your kitchen with delightful aromas!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, diced celery, carrot, and minced garlic. Sauté everything for about 5-7 minutes until the veggies are softened and fragrant.
2. Add Potatoes and Spices:
Now, stir in the diced potatoes along with the dried thyme and bay leaf. Let this cook for an additional 2 minutes, to let the flavors meld together.
3. Combine the Liquids:
Next, pour in the clam juice or seafood broth, water, and the can of diced tomatoes with their juice. Mix everything well and bring it to a boil.
4. Simmer the Chowder:
Once boiling, reduce the heat to a simmer. Cover the pot and let it cook uncovered for about 15-20 minutes or until the potatoes are tender and easily pierced with a fork.
5. Add the Clams:
Now, it’s time to add the chopped fresh clams (if using) or the canned clams with their juice. Cook for an additional 5 minutes, ensuring you don’t overcook the clams, which can make them tough.
6. Season & Serve:
Taste your chowder and season with salt, pepper, and the optional red pepper flakes for that extra kick. Don’t forget to remove the bay leaf before serving!
7. Garnish and Enjoy:
Ladle the delicious chowder into bowls, sprinkle with fresh parsley, and serve hot. Pair it with crusty bread or some crunchy oyster crackers for the perfect meal!
Enjoy this hearty, tomato-based Manhattan Clam Chowder that perfectly balances the flavors of fresh seafood with vibrant vegetables. It’s sure to warm your heart and soul!
Can I Use Frozen Clams in This Recipe?
Absolutely! If you’re using frozen clams, make sure to thaw them in the refrigerator overnight before cooking. You can also place them in a sealed plastic bag and submerge it in cold water for a quick thaw. Just be cautious not to overcook them, as they can become tough.
How Long Can I Store Leftover Chowder?
Leftover chowder can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally, until heated through. You can add a splash of water or broth to loosen it up if it thickens too much.
Can I Make This Chowder Vegetarian?
Yes! To make a vegetarian version, simply replace the clams and clam juice with chopped mushrooms for a hearty texture and vegetable broth for the base. You might miss the seafood flavor, but it will still be delicious!
What Can I Serve with Manhattan Clam Chowder?
This chowder is fantastic on its own, but it pairs beautifully with crusty bread, garlic bread, or oyster crackers. A simple green salad can also complement the meal nicely, balancing out the flavors.
