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Brief Overview
Manhattan Clam Chowder is a bold, tomato based soup that stands apart from its creamy New England cousin. Brimming with clams, vegetables, and herbs, it offers a lighter, more vibrant take on coastal comfort food. It’s a dish that invites curiosity and rewards with depth.
This chowder is often a point of culinary debate, but its appeal lies in its clarity and balance. The tomato broth is savoury and slightly tangy, the clams bring a briny sweetness, and the vegetables add texture and heartiness. It’s a soup that feels both rustic and refined.
What Is Manhattan Clam Chowder?
Manhattan Clam Chowder is a tomato based clam soup, typically made with chopped clams, potatoes, celery, carrots, and onions. Unlike cream based chowders, this version leans into a broth that’s bright and aromatic, often seasoned with thyme, bay leaf, and a touch of heat.
The result is a soup that’s lighter on the palate but no less satisfying. The clams remain the star, their flavour enhanced rather than masked by the broth. It’s a dish that feels coastal and urban all at once, with a rhythm that mirrors the city it’s named after.
Ingredients and Taste
The foundation of the chowder is a good quality clam broth, often made from the clam juice itself. Tomatoes, either crushed or diced, form the base, giving the soup its signature colour and acidity. Potatoes add body, while onions, celery, and carrots build aromatic depth.
Bacon or salt pork is sometimes used to add richness, though many versions keep it lean. Herbs like thyme and parsley round out the flavour, and a dash of red pepper or cayenne can lend a gentle warmth. The taste is layered, clean, and unmistakably briny.
A Taste of History
Despite its name, Manhattan Clam Chowder didn’t originate in Manhattan. Its roots trace back to the mid-1800s, influenced by Portuguese and Italian immigrants who brought a love of tomatoes to the East Coast. The tomato based version gained traction in New York’s markets and coastal towns.
By the 1930s, the term “Manhattan Clam Chowder” had taken hold, though not without controversy. Purists of the cream based variety were vocal in their disdain. James Beard once called it “that rather horrendous soup”. Yet it persisted, carving out its own loyal following.
Today, Manhattan Clam Chowder is a testament to the diversity of American food traditions. It reflects the influence of immigrant communities, the adaptability of regional cooking, and the enduring appeal of a well-made bowl of soup. It’s not just a variation, but a story in its own right.
How to make Traditional Manhattan Clam Chowder
Manhattan Clam Chowder is a vibrant, tomato based soup layered with briny clams, tender vegetables, and aromatic herbs. It’s lighter than its creamy cousin but no less satisfying. Expect a broth that’s bold, clean, and full of coastal character. See the recipe card at the bottom for printable directions
Ingredients
For the chowder
- 3 (170 g) tins chopped clams, with juice reserved
- 1 (240 ml) bottle clam juice
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 2 medium red potatoes, diced (skin on)
- 400 g tinned chopped tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- 1⁄2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Cooking Instructions
Step 1: Prepare the Base
Heat the olive oil and butter in a large pot over medium heat. Once the butter melts, add the onion, celery, and carrots. Sauté for 5 to 7 minutes until softened but not browned. Stir in the garlic and cook for another minute.
Step 2: Add the Seasoning
Sprinkle in the thyme, red pepper flakes if using, and a pinch of salt. Stir to coat the vegetables evenly. This step builds the aromatic foundation of the chowder.
Step 3: Introduce the Potatoes
Add the diced potatoes to the pot and stir to combine. Cook for 2 to 3 minutes, allowing the potatoes to absorb some of the flavour before adding liquid.
Step 4: Pour in the Liquids
Add the reserved clam juice, bottled clam juice, and chopped tomatoes with their juices. Stir well and bring the mixture to a gentle boil.
Step 5: Simmer the Chowder
Reduce the heat to low, add the bay leaf, and cover. Simmer for 20 to 25 minutes until the potatoes are tender but not falling apart. Stir occasionally to prevent sticking.
Step 6: Add the Clams
Stir in the chopped clams and their juices. Simmer uncovered for 5 to 7 minutes. Avoid overcooking the clams, as they can become rubbery.
Step 7: Adjust the Seasoning
Taste the broth and adjust with salt and black pepper as needed. If the tomatoes are particularly acidic, a pinch of sugar can help balance the flavour.
Step 8: Finish with Fresh Herbs
Remove the bay leaf and stir in the chopped parsley. This adds a fresh, herbal note that lifts the entire dish.
Step 9: Rest Before Serving
Let the chowder sit off the heat for 5 minutes. This allows the flavours to meld and the texture to settle slightly before ladling.
Step 10: For Serving
Serve hot with crusty bread or oyster crackers. A drizzle of olive oil or a squeeze of lemon can enhance the brightness. Garnish with extra parsley if desired.
Cooking Tips for Perfect Manhattan Clam Chowder
- Use a mix of clam juice and tomato for a balanced broth
- Avoid overcooking the clams to keep them tender
- Dice vegetables evenly for consistent texture
- Let the soup rest before serving to deepen the flavour
- Add a splash of white wine for extra depth if desired
Manhattan Clam Chowder (Tomato Based Clam Soup)
Ingredients
- 3 170 g tins chopped clams, with juice reserved
- 1 240 ml bottle clam juice
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion finely diced
- 2 celery stalks diced
- 2 carrots peeled and diced
- 2 garlic cloves minced
- 2 medium red potatoes diced (skin on)
- 400 g tinned chopped tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Once the butter melts, add the onion, celery, and carrots. Sauté for 5 to 7 minutes until softened but not browned. Stir in the garlic and cook for another minute.
- Sprinkle in the thyme, red pepper flakes if using, and a pinch of salt. Stir to coat the vegetables evenly. This step builds the aromatic foundation of the chowder.
- Add the diced potatoes to the pot and stir to combine. Cook for 2 to 3 minutes, allowing the potatoes to absorb some of the flavour before adding liquid.
- Add the reserved clam juice, bottled clam juice, and chopped tomatoes with their juices. Stir well and bring the mixture to a gentle boil.
- Reduce the heat to low, add the bay leaf, and cover. Simmer for 20 to 25 minutes until the potatoes are tender but not falling apart. Stir occasionally to prevent sticking.
- Stir in the chopped clams and their juices. Simmer uncovered for 5 to 7 minutes. Avoid overcooking the clams, as they can become rubbery.
- Taste the broth and adjust with salt and black pepper as needed. If the tomatoes are particularly acidic, a pinch of sugar can help balance the flavour.
- Remove the bay leaf and stir in the chopped parsley. This adds a fresh, herbal note that lifts the entire dish.
- Let the chowder sit off the heat for 5 minutes. This allows the flavours to meld and the texture to settle slightly before ladling.
- Serve hot with crusty bread or oyster crackers. A drizzle of olive oil or a squeeze of lemon can enhance the brightness. Garnish with extra parsley if desired.
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