A savory and hearty soup, Manhattan Clam Chowder is a tomato-based clam chowder that features a medley of vegetables and clams for a delicious and comforting meal.
Manhattan Clam Chowder is a vibrant and hearty soup that stands apart from its creamy New England cousin thanks to its bold tomato-based broth. Loaded with vegetables, tender clams, and savory herbs, this chowder is a flavorful celebration of coastal cooking with a rustic, satisfying twist.
What makes Manhattan Clam Chowder so distinctive is its rich red color and tangy tomato flavor. Instead of cream, it uses crushed or diced tomatoes as the base, which gives the soup a lighter yet equally comforting texture. The addition of chopped carrots, celery, onions, and potatoes provides a substantial bite, while garlic and thyme deepen the aroma and taste.
The clams, whether fresh, canned, or bottled, bring a briny, oceanic quality that pairs perfectly with the acidity of the tomatoes. Bacon or pancetta is often used to add smokiness and depth, making each spoonful complex without being heavy. A splash of clam juice or seafood stock elevates the broth, infusing it with the essence of the sea.
This chowder is often simmered until all the flavors meld together beautifully, resulting in a soup that’s as nourishing as it is robust. It’s commonly served with crusty bread or oyster crackers and is equally enjoyable as a starter or a main course on a chilly day.
Manhattan Clam Chowder is proof that comfort food doesn’t have to be creamy to be satisfying. Its lighter base makes it a great option for those looking for something warm and hearty without feeling too rich. Whether you’re a fan of seafood or just love a good, veggie-packed soup, this chowder hits all the right notes.
Ingredients
- 2 tablespoons olive oil for sautéing
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup carrot diced
- 1 cup celery diced
- 1 can diced tomatoes 14.5 ounces
- 1 quart clam juice or seafood stock
- 1 pound potatoes peeled and diced
- 2 cups clams chopped, fresh or canned
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery and sauté until vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes and clam juice, then add the potatoes. Bring to a simmer and cook until potatoes are tender, about 20 minutes.
- Add the clams, thyme, oregano, salt, and pepper. Simmer for another 10 minutes to blend the flavors.
- Adjust seasoning with more salt and pepper if necessary. Stir in fresh parsley before serving.
Nutrition
I’m not a fan of parsley so I skipped it. Still tasted great!
This chowder is so good! I make it every winter. Comfort food at its best! ⭐⭐⭐⭐⭐
I don’t eat seafood, but my hubby loved it! He said it reminded him of the beach. 🌊
Super delicious! I added some bacon bits for extra flavor. Highly recommend! 🥓⭐️⭐️⭐️⭐️⭐️
What’s clam juice? Is that like clam soda? 😂
I don’t think I like this type of chowder. Should’ve stuck to New England style! 🤷♂️
I get that! New England chowder is so creamy and delicious. This one’s a bit different, but it can be a nice change!
The potatoes took way too long to cook. I don’t have time for that! 🙄
Seems like you just need to plan better. Cooking takes time! 🤷♂️
I totally get it! Waiting around for potatoes feels like forever. Maybe try smaller pieces next time? 😅
Followed this recipe exactly and it turned out fabulous! Thanks for sharing! 🍽️👏
It was okay, but I feel like it needed more clams. What gives? 🤔
But wait, isn’t clam chowder supposed to have all those other veggies? The clams don’t need to be the star. Don’t be too picky! 😅
I totally agree! More clams would definitely make it better. I was also wanting that clam flavor to pop! 🦪
Made this tonight and it smells amazing. The thyme/oregano combo really does it. I used canned clams and it still tasted super fresh. 10/10 comfort food.
Clam chowder is my comfort food and this hits the spot. The veggies are perfectly softened, and the simmer time seems right. I did garnish with extra parsley because why not.
Simple and delicious. Just took some bread with it, fantastic!
I tried this and it was good, but my potatoes didn’t get tender until like 35 min? Maybe my dice were big. Also I forgot the garlic at first—tasted… sad. Luckily I fixed it.
Manhattan chowder is the best! This recipe nailed it. Thanks!
I’m glad you liked it! This chowder is so comforting, perfect for a chilly day. 🍲
Manhattan chowder? I thought it’s supposed to be creamy like New England style. This sounds kinda weird.
So easy to make! I added some hot sauce because I like it spicy. Gonna make it again for sure!
Not my fav. Clam chowder should be creamy, not tomatoey. Disappointed.
Wow, this chowder is so good! The flavors are perfect, and I love the addition of fresh clams.
I followed the steps pretty much exactly, but mine was a little thin. Still delicious though—maybe I should have used less clam juice or let it simmer longer.
Pretty good, but I think 1 pound potatoes was a little much for my pot—next time I’ll do a bit less and add more clams. Still flavorful though.
Clam juice gives me the heebie jeebies but the chowder tasted okay. Better than I thought!
Clam juice? Yuck! I can’t imagine eating that. How can it be better than you thought? Sounds gross to me.
I’m with you on the clam juice! It’s such a weird thing, but the chowder was surprisingly good! Glad you gave it a chance.
This is a fantastic recipe! I made it for my family, and everyone loved it. Definitely a keeper!
I accidentally used seafood stock only and skipped clam juice—still turned out tasty though. Honestly the flavor is decent either way. Simple recipe, no drama.
I used canned clams instead and it was still good. Would recommend adding more spices tho!
Isn’t tomato in clam chowder supposed to be a no-no? I’m confused by this recipe.
I followed it exactly except I forgot to add the parsley (oops). Still tasted great though. Next time I’ll trust the herbs and not multitask!
I dunno, parsley is kinda essential to me. Like without it the whole thing tastes “unfinished.” But glad you liked it. Also do you mean 2 cups clams chopped—fresh or canned—either works? I’ve had clams get rubbery if I overcook them.
Haha, multitasking strikes again 😄 The parsley is definitely a nice finishing touch, but I agree—this sounds like it still carries plenty of flavor from the thyme/oregano and clam juice. Next time, you’ll be golden!
Made this for my husband. He said it was like a New England whodunit but with lots of clams. LOL!
That sounds hilarious! I always thought clam chowder was serious business. Can’t wait to try it for my family!
Did I read this right? You put that weird juice in? Eww! Never again!
Wow 10/10. I can taste the garlic and thyme right away. My kid asked for seconds and said it was “like pizza soup” lol.
Haha “pizza soup” is the best kind of compliment 😄 Glad the garlic + thyme came through!
Sounds yummy, but I always think clam chowder needs a little cream or bacon to be “real” lol. Still, I’d try it—especially with all those veggies.
I don’t know why people rave about this recipe. Mine came out really bland. Maybe I did something wrong?
Reel y good clam chowder! Fishy smells, but I like that stuff. 10 outta 10 would eat again.
Wow, I’m not usually a clam chowder fan, but this one hit the spot! Thanks for sharing!
This is pretty bland unless you salt it aggressively. I had to add more pepper too. Once adjusted, it was actually tasty and the veggies cooked perfectly.
Yum!
Looks delish! Can’t wait to try this recipe!
Clam chowder? Is that really a thing? Never tried it, but it sounds weird.
I followed it mostly, but I think I overcooked the clams. They got a bit chewy. Next time I’ll add them a little later like you do with seafood chowders.
Recipe too confusing for me. Where’s the step for the clams? Are they supposed to be cooked first?
Meh. Too much veggie, not enough clam. Next time I’ll double the clams and reduce the celery. Also 1/2 teaspoon pepper feels like a lot for me.
Totally get that—this is definitely more veggie-forward at first glance. Doubling the clams is a great fix. I usually add a bit less celery too so it doesn’t take over.
Hmm I don’t know. 1/2 tsp pepper doesn’t seem crazy to me, but taste is taste. If you’re doing more clams, you might need a touch more salt anyway (clam flavor varies).
I followed the steps, but my soup tasted kinda flat. Also I think I used too much pepper? Like my whole bowl was peppery lol. Might try adding a splash of lemon next time.
Maybe you didn’t simmer long enough? Or the clam juice/stock brand is low flavor. I always taste after step 2, then adjust salt BEFORE step 3. Peppery bowl happens to me too—try going 1/4 tsp at a time next time and keep the rest for finishing.
Oof, flat chowder can happen if the balance’s off. I’d try adding a pinch more salt (pepper won’t do much for “roundness”) and simmer a few extra minutes after adding the clams. Also, lemon is a great idea—start with just a little splash so it doesn’t overpower the briny flavor.
Pretty good for a weeknight. I added a splash of hot sauce at the end because I like it spicy. Would make again, but maybe a little less salt—my clams were salty.
I accidentally added the garlic with the tomatoes (oops), and I was sure it would ruin it, but it still came out flavorful. Guess timing isn’t everything.
Haha that’s actually a good save! I always think garlic is “too strong” early, but once it simmers in the tomatoes it mellows out. Timing matters, but not as much as we panic about.
Manhattan clam chowder without the garlic right is supposed to be bland tho… but maybe the tomatoes carried it? Either way, oops turned into success 😅
Not bad, but “Manhattan” usually has a stronger tomato vibe to me. I’d bump the diced tomatoes next time and maybe add a pinch of sugar to balance.