Unlike its creamy New England cousin, Manhattan Clam Chowder is a tomato-based seafood soup that’s both light and robust in flavor. Originating from the bustling streets of New York, this version swaps cream for tomatoes, giving the chowder a vibrant red hue and a slightly tangy, savory taste.

Brimming with tender clams, potatoes, celery, carrots, and a medley of herbs, it’s a comforting bowl of warmth that feels both hearty and refreshing. Each spoonful is an explosion of oceanic goodness balanced with the brightness of tomatoes and the earthiness of fresh vegetables — a true coastal classic that never goes out of style.

Why I Love This Recipe

I love Manhattan Clam Chowder because it offers a lighter, more refreshing take on a seafood classic. The tomato base gives it a satisfying tang that complements the briny clams perfectly. Unlike creamy chowders, this version doesn’t weigh you down — instead, it feels wholesome, clean, and full of flavor.

Another reason I adore this soup is its beautiful balance of textures: the tenderness of the clams, the soft potatoes, and the slight crunch of celery all come together harmoniously.

Why It’s a Must-Try Dish

This is a must-try recipe because it proves that chowder doesn’t have to be creamy to be comforting. The tomato broth is rich yet light, deeply flavored with the essence of the sea, and perfectly seasoned with herbs like thyme and bay leaf.

If you’re a seafood lover, this dish delivers that perfect oceanic depth without being heavy. It’s also heart-healthy, dairy-free, and packed with vegetables, making it both satisfying and nourishing.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6 bowls
• Calories: ~290 kcal per serving
• Course: Soup / Main Course
• Cuisine: American (Northeastern / Coastal)

Ingredients

Base Ingredients:

• 3 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 ribs celery, diced
• 2 medium carrots, diced
• 1 green bell pepper, diced
• 2 medium potatoes, peeled and cubed
• 1 (14 oz) can diced tomatoes
• 2 tablespoons tomato paste
• 4 cups clam juice (or seafood stock)
• 1 cup water (or more as needed)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste

For the Clams:

• 3 (6.5 oz) cans chopped clams in juice (or about 2 dozen fresh clams, steamed and chopped)
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Optional Add-ins:

• 1 teaspoon crushed red pepper flakes (for heat)
• ½ teaspoon smoked paprika (for depth)
• 1 tablespoon Worcestershire sauce

Step-by-Step Preparation Method

Step 1: Prepare the Vegetables

1. Dice all the vegetables — onion, carrots, celery, bell pepper, and potatoes — so they’re roughly uniform in size.
2. Mince garlic and set aside.

Step 2: Sauté the Aromatics

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onions, carrots, celery, and bell pepper. Sauté for 5–7 minutes until the vegetables begin to soften.
3. Stir in garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Base

1. Add tomato paste to the pot and stir for 1 minute to caramelize slightly.
2. Add the diced tomatoes (with juice), clam juice, water, potatoes, thyme, bay leaf, salt, and pepper.
3. Bring to a boil, then reduce heat to medium-low and let simmer for about 20–25 minutes, or until potatoes are tender.

Step 4: Add the Clams

1. Stir in the chopped clams and their juice (or add freshly steamed clams).
2. Simmer gently for another 5 minutes — do not overcook or the clams may become tough.
3. Add lemon juice and chopped parsley, stirring well.
4. Taste and adjust seasoning — add more salt, pepper, or a splash of Worcestershire sauce if desired.

Step 5: Serve

1. Remove the bay leaf and ladle the chowder into warm bowls.
2. Garnish with fresh parsley or a drizzle of olive oil.

How to Serve

Serve Manhattan Clam Chowder hot, accompanied by:

• Crusty bread or garlic baguette slices
• Oyster crackers for a classic touch
• A side salad with vinaigrette for a light meal

This chowder also pairs beautifully with a glass of crisp white wine (like Sauvignon Blanc) or a cold beer.

Recipe Tips

• Use quality clam juice or seafood stock for a richer, deeper flavor.
• If using fresh clams, steam them separately until they open, then chop the meat and strain the cooking liquid through cheesecloth — add that liquid to the soup for maximum flavor.
• Don’t overcook the clams — add them only at the end to keep them tender.
• Balance acidity by adding a pinch of sugar if your tomatoes are too tart.
• Let it rest for 15 minutes before serving — the flavors deepen beautifully.

Recipe Variations

1. Spicy Manhattan Clam Chowder
   Add crushed red pepper flakes, cayenne, or a dash of hot sauce for a zesty kick.
2. Seafood Chowder Mix
   Add shrimp, scallops, or chunks of white fish along with the clams for a deluxe seafood version.
3. Vegetarian “Sea” Chowder
   Skip clams and use mushrooms, seaweed flakes, and vegetable broth for a plant-based oceanic flavor.
4. Bacon Twist
   Fry chopped bacon at the start and cook your vegetables in the rendered fat for a smoky, hearty version.
5. Rustic Style Chowder
   Use whole cherry tomatoes instead of canned ones for a chunkier, rustic look and taste.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stovetop — do not boil once reheated, to preserve clam texture.

Special Equipment Needed

• Large soup pot or Dutch oven
• Sharp knife for chopping vegetables
• Wooden spoon for stirring
• Ladle for serving

Frequently Asked Questions (FAQ)

Q1: Can I use fresh clams instead of canned?
Yes! Fresh clams are amazing. Just steam them until they open, chop the meat, and strain their cooking liquid into the chowder.

Q2: Can I make it ahead of time?
Absolutely. The flavors develop even more after a few hours or overnight.

Q3: Is this chowder dairy-free?
Yes, completely! Unlike New England chowder, this version is tomato-based and naturally dairy-free.

Q4: What’s the difference between Manhattan and New England clam chowder?
Manhattan chowder uses a tomato base, while New England chowder is creamy and milk-based.

Q5: Can I use another type of seafood?
Definitely. Shrimp, mussels, or white fish work wonderfully in this flavorful broth.

Conclusion

Manhattan Clam Chowder with Tomatoes is a bright, hearty, and deeply satisfying soup that brings the flavors of the coast right to your bowl. Its tomato-based broth, tender clams, and medley of vegetables create a perfect harmony of comfort and freshness.

Whether you’re craving a lighter chowder, a seafood-rich meal, or a nostalgic taste of the East Coast, this dish delivers every time. It’s wholesome, flavorful, and elegant — the kind of soup that reminds you how simple ingredients can create something truly special.

Serve it up with crusty bread and let the rich aroma of the sea and tomatoes warm your heart and home.