Manhattan Clam Chowder
Total TimePrep: 10 min. Cook: 40 min.
Makes8 servings (about 2 quarts)
- 2 tablespoons butter
- 1 cup chopped onion
- 2/3 cup chopped celery
- 2 teaspoons minced green pepper
- 1 garlic clove, minced
- 2 cups hot water
- 1 cup cubed peeled potatoes
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (6-1/2 ounces each) minced clams, undrained
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- Dash cayenne pepper
- 2 teaspoons minced fresh parsley
- In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes.
- Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.
Manhattan Clam Chowder Tips
What's the difference between New England and Manhattan clam chowder?The cream. Manhattan clam chowder does not contain cream, while New England clam chowder does. Manhattan uses a tomato base instead and typically calls for more vegetables compared to the New England version.
What is the origin of Manhattan clam chowder?Manhattan clam chowder originated from a soup cookbook published in 1934 by Virginia Elliot and Robert Jones, long after New England clam chowder was born. When Manhattan chowder came to be, many were in an uproar for it competing with the New England original. A Maine legislator even introduced a bill that outlawed the use of tomatoes in any clam chowder recipe! Today, both New England and Manhattan chowders are loved, but there is still a healthy competition between the two.
Can you make this recipe in a Crock-Pot?With some slight alternations, you can make Manhattan clam chowder in a Crock-Pot or Instant Pot on the slow cooker setting. Check out the directions for our slow-cooker Manhattan clam chowder recipe.
Can you make this recipe with fresh clams?Yes, you can use fresh clams for this recipe by steaming and mincing the clams before making the chowder. To steam, place clams in a covered stockpot with a cup and a half of water. Cook for about 8-10 minutes on medium-high, or until shells pop open. Remove shells from stockpot and scoop clam meat out. Mince clam meat and voila! Your clams are ready.
How long does homemade Manhattan clam chowder last in the fridge?Manhattan clam chowder can last between 1-2 days in the refrigerator. Also, keep in mind if you shuck fresh clams, they will last for 1-2 days as well. If you'd like to enjoy your chowder for longer, you can also freeze it. We recommending freezing this recipe for up to 3 months in an airtight freezer container. Get more tips with our complete guide for how to freeze soup.
Nutrition Facts1 cup: 91 calories, 3g fat (2g saturated fat), 15mg cholesterol, 652mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 5g protein.
Oct 23, 2017
Good soup! I followed the recipe exactly.
Jul 22, 2015
Glad to see no bacon. The butter definitely makes up for that. I subbed sage and bay for the thyme, replaced potatoes with red bell pepper and added a bit of Old Bay seasoning (I am from Maryland, btw). It was very delicious. Table side, served it with crusty bread and home-made hot sauce. Thanks for sharing!!!
Jan 12, 2015
Easy to make, flavor great, family loved it. I doubled the recipe for 8 people. 2 servings for each , each served with bread and salad. Chowder all gone, I will make this again,, the family loved it!,,
Nov 8, 2013
will make it again everyone loved it Thank you
Feb 22, 2013
Manhattan clam chowder is rare find in stores or restaurants in my hometown and vicinity when I do find it I love it. But this recipe is better than any where I have found dinning out. Try it if your a fan of this style of chowder.
Aug 18, 2009
This recipe was very good. I put it in the crock pot and let it simmer all day. It was a little watery. I think next time if I use the crock pot, I will use half the amount of water.