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!
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.
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?
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.
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.
I don’t really like tomatoes in my clam chowder. Can it be made without them?
Delicious—especially with crusty bread. The veggies stay nice and soft without turning mushy. I chopped the potatoes smaller and they cooked perfectly.
Sounds good, but I’m skeptical about 20 minutes for potatoes—depends on how small you go. Also, I used canned clams and it came out a little too salty for me. Still ate it though lol.
Yes! Crusty bread is the move with this one 😄 I made it last week and my potatoes stayed nice too after dicing smaller.
It’s alright, but a bit too salty. Maybe less salt next time?
Really enjoyed this—comforting and not too heavy. I used canned clams and it still came out great. The thyme/oregano combo is money.
So glad it worked for you! The canned clams shortcut is legit—did you drain them first? And yeah, that thyme/oregano combo really does make it taste “right.”
Pretty solid! I followed it mostly, but I added a splash of Worcestershire and a little bacon fat because… why not. It turned out thick and flavorful. Would make again.
Nice! Worcestershire + bacon fat is a legit upgrade. I always find clam chowder benefits from a little “umami” punch.
This tastes like something I’d actually order in a coastal diner. The thyme/oregano combo is spot on, and the potatoes make it so hearty.
Made it tonight and it tastes super close to what I remember from diners. Next time I might add a splash of clam juice right at the end for extra briny flavor.
I don’t get the hype—clams overcooked by 2 minutes and they got rubbery. Maybe my simmer was too hot. Flavor was fine though.
Totally get that—clams go from tender to rubbery fast. If they were in longer than the ~10 minutes simmer, that would explain it. Next time I’d add the clams right at the end (or even simmer just until heated through), and keep it at a gentle simmer rather than a rolling boil. Glad the flavor still came through though!
I tried it once and my pot looked like baby food 😅. Probably overcooked the potatoes. Also I used 2% milk by mistake (??) and it curdled? Anyway recipe seems good if you don’t mess up.
Oh no 😭 overcooked potatoes can definitely turn it into that “baby food” texture. And yeah, using 2% milk would absolutely be a recipe killer—clam chowder usually needs cream/heavy dairy handled gently, not random milk that curdles. Thanks for the real-world warning!
I love that it’s not creamy, which is refreshing. Still, I think 2 cups clams might be a lot depending on the brand; I’d use less if you want more broth than clams.
Pretty good, but mine was a little bland until I salted more than the recipe said. Also I used canned clams and they felt a bit chewy—maybe I overcooked.
Not bad, but mine came out a bit bland. I think I should’ve added more salt earlier and let it simmer longer after the clams. Flavor was there though.
I don’t know about 1 quart clam juice—seems watery to me. I might reduce it next time or use less. But the flavor was nice and not too salty.
5 stars. Easy. Tastes fancy. Done.
Great weeknight soup. I used seafood stock instead of clam juice and it was still great. Next time I’ll add celery seed for extra punch.
Manhattan clam chowder… but is it really “manhattan” without bacon or a smoked element? I’m skeptical. The flavor was fine, just not what I expected.
Couldn’t find clam juice, so I used seafood stock. It turned out okay, but it wasn’t that classic clam punch. Probably my fault for improvising.
Honestly that sounds like a solid save—seafood stock still brings that briny vibe. If it wasn’t the “classic” clam punch, maybe next time add a tiny splash of extra clam-y seasoning (like a bit more clam juice or even some Worcestershire) to boost it.
I dunno… if it’s missing the clam flavor then stock won’t cut it. I’d say you should’ve used actual clam juice. Otherwise it’s more like seafood potato soup than Manhattan clam chowder.
This came out super comforting. The thyme + oregano combo is doing work, and the potatoes thicken it nicely. I used canned clams and still tasted fresh.
Made it tonight and it was super comforting. I added a splash of clam brine at the end because I like it saltier—no regrets.
This is my new go-to clam chowder. I love that it doesn’t require heavy cream. The parsley at the end is a nice fresh touch.
Manhattan-style is the best—appreciate that it skips the heavy cream. I’ll try adding the parsley at the end like you said. Sounds perfect.
I’m sorry but ‘Manhattan’ without like, no red wine or any tomato paste? feels off. Still tasty, just not what I expect from Manhattan clam chowder.
Seems too easy? Like, where’s the butter or bacon. I know that’s not required, but I was missing that smoky richness. Otherwise it was fine.
Okay wow. I was nervous about using clam juice, but it came out rich and savory. I’ll definitely make this again for guests.
One-word review: WOW. Seriously, the parsley at the end made it taste fresh, like restaurant quality.
Not bad, but it felt more like a seafood stew than chowder. Also, 20 minutes for potatoes felt long for my chunks—mine got a little mushy.
Not sure why it’s called “Manhattan” if there’s no tomato base in the name… oh wait, there are diced tomatoes. Still, it felt more like a regular chowder to me, but good flavor.
I totally get what you mean—“Manhattan” makes you expect a tomato-forward thing, but here it’s more like a tomato-y broth than a full base. Still, the diced tomatoes + clam juice probably give it that vibe, so I think it’s pretty legit.
Honestly I thought it would be way creamier. The tomatoes make it tangy, but my family wanted the thick New England style. It’s still edible!
Totally get it—this version is more tomato-tangy (Manhattan-ish) than the thick New England creamy one. If you want it thicker/creamier, try mashing some potatoes as it simmers or adding a splash of cream/milk at the end. Did you use enough potatoes?