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.
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.
I followed it exactly and mine came out bland. I think my clams were low-sodium. Salt fixed it, but I shouldn’t have had to do that much adjusting.
Ugh, that’s frustrating. I’ve noticed canned/processed clam stuff can vary a lot in saltiness and flavor. If your clam juice was low-sodium, it makes sense it would taste flat—glad salt helped though. Next time I’d try adding a splash of clam juice/stock with salt or even a pinch more pepper early so it doesn’t wait until the end.
Manhattan clam chowder usually has more going on than “salt and simmer,” like bacon or some smoked flavor. If you didn’t use any bacon fat (or if the clams weren’t very briny), it could taste kinda watery. Also 1 lb clams for 1 quart liquid feels a bit low to me. Maybe reduce the liquid next time or add a bay leaf?
This is the first clam chowder I’ve made that tastes like the restaurant stuff. The veggies simmered down nicely. I’ll definitely repeat this recipe.
That’s awesome to hear! I love when it actually matches restaurant flavor—those simmered veggies make a huge difference. I’m definitely trying this next time.
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.
Not bad… but mine tasted like vegetable soup with clams. Idk if I simmered too long or used the wrong clam juice? still ate it tho lol.
Haha “vegetable soup with clams” is still kinda the vibe 😄 I think if it simmered too long, the potatoes/veg can get extra soft and it turns more brothy. Also if your clam juice was super mild, it won’t taste very “chowder-y.”
Idk… I’d say you probably used the wrong clam juice. Like the one in a can that’s like super salty/briny? I always do 1 quart clam juice and 1 pound clams and only simmer 10 min after adding clams. 20+ minutes makes it bland and watery. But hey you ate it so props 😅
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!
This is such a cozy twist on clam chowder—love the tomato base. The thyme + oregano combo really makes it taste layered. I used canned clams and it still turned out great.
Yes!! That tomato base + thyme/oregano combo is *so* good—makes it feel like a real Manhattan-style chowder instead of the usual cream version. Using canned clams is totally the way to go for convenience.
Not bad, but Manhattan clam chowder usually feels thicker to me. This one’s more soupy. Still tasty though, especially with the fresh parsley on top.
This came out so cozy. I used seafood stock instead of clam juice and it still tasted super briny and rich—like a classic diner bowl. The thyme + oregano combo is such a win.
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.
This is basically soup, not chowder 😅 I’m being picky, but I wanted a richer texture. Flavor is decent, just needs something—maybe a little cream or more potatoes.
Haha I get what you mean—this version does read more like a tomato-clam potato soup than a creamy chowder. Adding a little cream (or even blending some of the potatoes to thicken) could make it richer without changing the flavor too much.
Nah I think it’s fine. Manhattan is supposed to be tomato-based, so it’s not gonna be creamy like New England chowder. If you want it thicker, maybe cook the potatoes a bit longer or use less broth. Cream would be kinda wrong, imo.
5 stars. Easy. Tastes fancy. Done.
I didn’t have thyme so I used Italian seasoning. Still turned out okay. Kinda different vibe, but hey—used what I got.
Honestly that makes sense—Italian seasoning usually covers thyme/oregano vibes. Glad it still turned out okay!
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.
Solid recipe, but I felt like it needed more clams—ended up a little brothy for my taste. Next time I’ll use 2 cans. Flavor is still great though.
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.
My clams were kinda tough after cooking 10 minutes—maybe they were already cooked? I’d reduce that time or add them later. Otherwise the veggie base is solid.
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.
I’m not sure why it’s called “Manhattan” since I didn’t see any bacon or tomato intensity instructions, but it still tasted good. I think more tomato might make it more Manhattan-y.
I get what you mean—“Manhattan” usually hints at a more tomato-forward vibe (and sometimes a richer, heartier style). This recipe’s got diced tomatoes, but it’s not very “tomato-y” if you don’t use enough or let it reduce a bit. Next time, try bumping the tomatoes and simmering a little longer so it thickens and the tomato flavor shows up more.
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.
Super easy weeknight recipe. I didn’t have fresh parsley so I used dried and it was still okay, just less fresh at the end. Definitely making again!
I followed it pretty closely, but mine was a bit thin. Maybe I didn’t let it simmer long enough? Also I’m not sure if I over-salted because canned tomatoes can be salty.
Thin chowder usually means either the potatoes didn’t cook enough or it needed longer simmering to thicken up. I’d try simmering closer to 25–30 min total after the potatoes go in, and mash a few potato chunks against the pot.
Canned tomatoes can definitely be salty, yeah—so start with half the salt and then adjust at the end. Also did you use clam juice vs stock? Stock can change the salt level a lot.
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.
Pretty easy and not too expensive. I used seafood stock instead of clam juice and it worked fine. My kids actually ate it without complaining (rare!).
Love hearing that your kids ate it! 😄 The seafood stock swap makes sense too—gonna try that next time.
I don’t get it… clams + diced tomatoes + no milk? Sounds weird. But okay, I guess I’ll try it once. If I’m wrong, blame the internet.
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.
So easy and it smells amazing while it cooks. I followed it exactly and got compliments from everyone. I’ll definitely make it again.
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.
Way too much oregano for me—next time I’ll cut it in half. Also I used canned clams and they got kinda small, but the base flavor was still tasty.
Pretty good overall, but I think 1 quart clam juice might be a little much? Mine was thinner than I expected, so I simmered a bit longer. Next time I’ll maybe cut the liquid slightly.
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?
Not sure about the tomatoes—Manhattan vibes for sure but I missed the creaminess from the usual chowder. Flavor is good though, just feels more like a stew than chowder to me.
Made this tonight—so comforting. The thyme and oregano combo is exactly what it needed, and the potatoes came out perfect. I added extra black pepper just because. 👍
Manhattan style? I expected more tomato punch. The flavor was nice, just not bold enough for me. I might add an extra splash of clam juice or a pinch of red pepper flakes next time.
Honestly I’m skeptical of using oregano in clam chowder… but wow it works. The broth tasted balanced and not too fishy. Great instructions too.
Made this for dinner and it tasted super cozy. The thyme + oregano combo is money, and the potatoes make it hearty without being too heavy. I used canned clams—still great.
Made it exactly as written and it came out solid. I did need a bit more salt at the end, but that could be the clam juice I used. Next time I’ll dice the potatoes a touch smaller so they cook faster.