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
