Manhattan Clam Chowder

Who doesn’t love a bowl of delicious clam chowder? Manhattan Clam Chowder is an easy, healthier version of classic clam chowder that uses a red tomato base, with mirepoix, clams, clam juice, and potatoes. It’s like if minestrone soup and clam chowder had a baby. Dip rustic sourdough for the perfect finish! 

Why is it called Manhattan Clam Chowder?

Originally called Coney Island Chowder, Manhattan Clam Chowder has been around since the 1930’s. Legend has it that milk was in short supply during the depression, so New Yorkers devised a recipe using what they had- an excess of tomatoes, which gives us what now know as a red version of clam chowder. This version is my dad’s favorite.

Fun Fact: When we lived in Seattle, we would frequent Dukes Chowder House which has Manhattan Clam Chowder on their chowder menu. Check it out if you are ever there!

Red Clam Chowder Recipe

The trick to making this red chowder is clam juice, and canned clams. If you really want to amp it up, you could add fresh clams in shells- but living in Palm Springs, they are hard to find, so we kept it simple. I prefer canned clams that are chopped but whole works too if that is your preference.

You can find clam juice and canned clams near canned tuna at your local grocery store. 

Pro Tip: Don’t drain the clams. The added clam juice gives extra flavor!

Manhattan Clam Chowder Ingredients

• Onion
• Celery
• Carrots
• Garlic
• Oregano
• Thyme
• White Wine
  • A dry chardonnay works best. Doesn’t need to be expensive. 
• Clam Juice
• Tomato Paste
• Canned Diced Tomatoes
  • Roasted tomatoes would be delicious as well
• Tomato Sauce
• Potatoes
  • We used Yukon Gold 
• Canned Clams
  • Leave undrained to amp up the clam flavor
• Fresh Parsley
• Salt and Pepper

Some recipes for Manhattan Clam Chowder call for bacon. Here’s some options if you want to add it. I skip the bacon, I find it overpowering however chef’s choice!

• Heavy Bacon Flavor: If you want to add bacon, I suggest sautéing bacon as a first step, then sautéing vegetables in the leftover bacon grease for added flavor.
• Minimal Bacon Flavor: If you want minimal bacon flavor, add precooked chopped bacon as a garnish. 

Manhattan Clam Chowder: Consistency

Being that this is still a chowder, it is certainly a thicker consistency (the tomato paste thickens it). If you prefer a little looser of a broth, you can add in extra clam juice (chicken broth will work in a pinch but the clam juice gives better flavor).

Once you’re ready to serve, top with oyster crackers, and fresh parsley. We love dipping crusty bread in this soup, too! This user on Reddit seemed to really love it with bread and a lemon slice. 

Storing & Reheating Leftover Chowder

If you have leftovers, you can either freeze or refrigerate them. The first step is to allow it to slightly cool. 

1. Refrigerate: You can refrigerate it in an airtight container for up to 3 days.
2. Freezer: Freeze it in an airtight container within 1-2 days of making it, and write the date on it so you remember when it’s from. It’s good for up to 3 months in the freezer.

Reheating Red Clam Chowder: We recommend reheating this on the stove in on medium heat. You can also microwave it in a pinch, but sometimes, microwaving clams makes them tough so stovetop reheating is the recommended option for the best results.

If you want more soup and chowder recipes, here’s a few we love:

• Chicken and Corn Chowder
• Salmon Chowder
• Mexican Shrimp and Corn Chowder
• Chorizo and White Bean Soup
• Thai Chicken Noodle Soup

Time to eat! – Kathi and Rachel

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

Manhattan Clam Chowder

An easy and healthy tomato based clam chowder recipe.

5 from 4 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6 people

Author: Kathi & Rachel

Equipment

• 1 large soup pot or dutch oven

Ingredients

• 1 tbsp olive oil
• 1/2 cup white onion, chopped
• 3 stalks celery, chopped
• 2 large carrots, chopped
• 1 tbsp fresh chopped garlic
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp pepper
• 1/2 tsp thyme (fresh or dried)
• 1/2 cup dry white wine
• 1 tbsp tomato paste
• 1 8 oz jar of clam juice
• 1 14 oz can of diced tomatoes
• 1 14 oz can tomato sauce
• 1 cup cubed potatoes (we like Yukon gold)
• 2 6.5 oz chopped can clams (undrained for added flavor)
• fresh parsley & oyster crackers (for garnish)

Instructions

• In a large dutch oven or soup pot, heat olive oil on medium high heat. Add onion, carrot and celery and cook until onion is translucent.
• Add garlic, oregano, thyme, salt and pepper and continue to sauté for 2 minutes.
• Add tomato paste and stir until combined with onion/celery/carrot mixture.
• Add white wine to deglaze, allowing to simmer for 1-2 minutes.
• Reduce heat to medium. Add clam juice, diced tomatoes, tomato sauce, potatoes, and canned clams.
• Bring chowder to a low simmer, stirring often, and cook until potatoes are fork tender. Once potatoes are cooked, soup is ready to be served.

Nutrition

Calories: 91kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 253mg | Potassium: 367mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4155IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg