Chowders

Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 medium carrots, chopped; 2 stalks celery, chopped; 1 can (28 oz) crushed tomatoes; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons all-purpose flour; 1 cup fish stock; 2 pounds fresh clams, scrubbed and chopped; 2 tablespoons butter; 2 tablespoons chopped fresh parsley; 1/4 teaspoon red pepper flakes

By Sofia Marlowe · June 18, 2026 · Chowders

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember my first bowl of Manhattan Clam Chowder, savoring the rich flavors of the tomato broth and the tender clams. As a coastal home cook, I've always been drawn to seafood recipes that are both easy to make and impressive to serve. This Manhattan Clam Chowder recipe is a staple in my household, and I'm excited to share it with you.

The beauty of this recipe lies in its simplicity. With just a few ingredients, you can create a hearty and flavorful soup that's perfect for a weeknight dinner or a special occasion. I've perfected this recipe over the years, and I'm confident that you'll love it just as much as I do.

One of the things that sets this recipe apart is the use of fresh clams. While you can use canned clams as a substitute, there's no comparison to the flavor and texture of fresh clams. If you're new to cooking with clams, don't worry – I'll walk you through every step of the way.

This recipe is perfect for anyone who loves seafood and is looking for a delicious and easy-to-make soup. Whether you're a seasoned cook or just starting out, you'll find that this recipe is easy to follow and requires minimal ingredients. So, let's get started and make a delicious Manhattan Clam Chowder from scratch!

In this recipe, we'll cover everything from preparing the clams to serving the finished soup. I'll share my tips and tricks for making the perfect Manhattan Clam Chowder, and I'll provide you with a list of ingredients and equipment that you'll need to get started. By the end of this recipe, you'll be a pro at making Manhattan Clam Chowder, and you'll be able to impress your friends and family with your culinary skills.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The soup is hearty and flavorful, making it perfect for a weeknight dinner or a special occasion.
The use of fresh clams adds a level of sophistication and elegance to the dish.
The recipe is highly customizable, allowing you to add your own favorite ingredients and spices.
The soup can be made ahead of time and refrigerated or frozen for later use.
The recipe is perfect for seafood lovers and is a great way to get your daily dose of omega-3s.

Why This Recipe Works

The key to making a great Manhattan Clam Chowder is to use high-quality ingredients and to cook the soup slowly over low heat. This allows the flavors to meld together and the clams to cook evenly. I also like to add a bit of acidity to the soup, such as a squeeze of fresh lemon juice, to balance out the richness of the tomatoes.

Another important aspect of this recipe is the use of aromatics, such as onions and garlic, to add depth and complexity to the soup. By sautéing these ingredients in a bit of oil before adding the clams and tomatoes, we create a rich and flavorful base for the soup.

Finally, I like to finish the soup with a bit of cream or milk to add a touch of richness and creaminess. This is optional, but it really makes the soup special. By following these simple steps and using high-quality ingredients, you'll be able to make a delicious Manhattan Clam Chowder that's sure to impress.

Ingredients You’ll Need

To make this Manhattan Clam Chowder, you'll need a few simple ingredients, including fresh clams, onions, garlic, and canned tomatoes. You'll also need some aromatics, such as celery and carrots, to add depth and complexity to the soup. Don't worry if you can't find fresh clams – you can substitute them with canned clams or even frozen clams.

When shopping for ingredients, be sure to choose the freshest and highest-quality items you can find. This will make a big difference in the flavor and texture of the finished soup. Also, be sure to read the labels and choose ingredients that are low in sodium and added sugars.

2 tablespoons olive oilUse a high-quality olive oil that is rich in flavor and has a smooth texture. This will help to add depth and complexity to the soup.
1 medium onion, choppedChoose a sweet onion, such as Vidalia or Maui, for the best flavor. Be sure to chop the onion finely so that it cooks evenly and quickly.
3 cloves garlic, mincedUse fresh garlic for the best flavor. You can also use jarred garlic if you prefer, but be sure to choose a high-quality brand.
2 medium carrots, choppedChoose carrots that are firm and crunchy, and chop them finely so that they cook evenly. You can also use baby carrots if you prefer.
2 stalks celery, choppedChoose celery that is fresh and has a nice crunch to it. Be sure to chop the celery finely so that it cooks evenly and quickly.
1 can (28 oz) crushed tomatoesChoose a high-quality brand of crushed tomatoes that is low in sodium and added sugars. You can also use fresh tomatoes if you prefer, but be sure to cook them down until they are soft and tender.
1 teaspoon dried thymeUse fresh thyme if you have it, but dried thyme will also work well. Be sure to choose a high-quality brand that is rich in flavor and aroma.
1/2 teaspoon saltUse a flaky sea salt or kosher salt for the best flavor. Be sure to taste the soup as you go and adjust the seasoning accordingly.
1/4 teaspoon black pepperUse freshly ground black pepper for the best flavor. Be sure to taste the soup as you go and adjust the seasoning accordingly.
2 tablespoons all-purpose flourUse a high-quality brand of all-purpose flour that is unbleached and unbromated. This will help to add texture and thickness to the soup.
1 cup fish stockUse a high-quality brand of fish stock that is low in sodium and added sugars. You can also make your own fish stock if you prefer, using fish bones and vegetables.
2 pounds fresh clams, scrubbed and choppedChoose fresh clams that are closed tightly and have a nice sheen to them. Be sure to scrub the clams well before using them, and chop them finely so that they cook evenly.
2 tablespoons butterUse a high-quality brand of butter that is rich in flavor and has a smooth texture. This will help to add richness and creaminess to the soup.
2 tablespoons chopped fresh parsleyUse fresh parsley for the best flavor and texture. Be sure to chop the parsley finely so that it distributes evenly throughout the soup.
1/4 teaspoon red pepper flakesUse a high-quality brand of red pepper flakes that is rich in flavor and heat. Be sure to taste the soup as you go and adjust the seasoning accordingly.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or silicone spatulaImmersion blender or regular blender

How to Make Manhattan Clam Chowder

1
Heat the olive oil in a large heavy pot or Dutch oven over medium heat.
2
Add the chopped onion and cook until it is softened and translucent, about 5 minutes.
3
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4
Add the chopped carrots and celery and cook until they are tender, about 5 minutes.
5
Add the crushed tomatoes, thyme, salt, and pepper, and stir to combine.
6
Add the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and free of lumps.
7
Gradually add the fish stock, whisking constantly to avoid lumps.
8
Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, until the soup has thickened and the flavors have melded together.
9
Add the chopped clams and cook until they are tender and the soup has reached the desired consistency, about 5-7 minutes.
10
Stir in the butter and parsley, and season the soup with salt and pepper to taste.
11
Use an immersion blender or regular blender to puree the soup until it is smooth, if desired.
12
Serve the soup hot, garnished with additional parsley and red pepper flakes if desired.

Expert Tips

Be sure to choose fresh and high-quality ingredients for the best flavor and texture.
Use a variety of aromatics, such as onions and garlic, to add depth and complexity to the soup.
Don't overcook the soup, as this can cause the clams to become tough and rubbery.
Use a low heat and a long cooking time to allow the flavors to meld together and the soup to thicken.
Don't be afraid to experiment and add your own favorite ingredients and spices to the soup.
Consider making a batch of fish stock from scratch to add an extra layer of flavor to the soup.
Use a high-quality brand of canned tomatoes that is low in sodium and added sugars.
Add a squeeze of fresh lemon juice to the soup to balance out the richness of the tomatoes.

Common Mistakes to Avoid

Using low-quality or old ingredients, which can affect the flavor and texture of the soup.
Overcooking the soup, which can cause the clams to become tough and rubbery.
Not using enough aromatics, which can result in a soup that is bland and lacking in depth.
Not whisking constantly when adding the fish stock, which can cause lumps to form.
Not seasoning the soup enough, which can result in a soup that is bland and unappetizing.
Not using a low heat and a long cooking time, which can cause the soup to burn or stick to the bottom of the pot.

Variations and Substitutions

Adding other types of seafood, such as shrimp or mussels, to the soup.
Using different types of tomatoes, such as cherry or grape tomatoes, for added flavor and texture.
Adding a splash of white wine or beer to the soup for added depth and complexity.
Using different types of herbs and spices, such as parsley or dill, to add unique flavors to the soup.
Adding a dollop of sour cream or Greek yogurt to the soup for added creaminess and richness.
Using a variety of different broths, such as chicken or beef broth, to add unique flavors to the soup.
Adding some diced potatoes or other root vegetables to the soup for added heartiness and texture.

What to Serve With Manhattan Clam Chowder

This Manhattan Clam Chowder is perfect for serving as a main course or as a side dish. You can serve it with a variety of different sides, such as crusty bread or a green salad, or you can serve it on its own as a hearty and satisfying meal.

Some other ideas for serving this soup include serving it with a side of oyster crackers or crusty bread, or serving it as a starter or appetizer before a larger meal. You could also consider serving it at a dinner party or special occasion, as it is sure to impress your guests with its rich and flavorful broth and tender clams.

Crusty breadOyster crackersGreen saladGrilled cheese sandwichRoasted vegetablesSauteed spinach

Make-Ahead, Storage, Freezing and Reheating

This Manhattan Clam Chowder can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store the soup in the refrigerator, simply let it cool to room temperature, then transfer it to an airtight container and refrigerate.

To freeze the soup, let it cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you are ready to serve the soup, simply thaw it overnight in the refrigerator, then reheat it over low heat until it is hot and steaming.

When reheating the soup, be sure to stir it occasionally to prevent it from sticking to the bottom of the pot. You can also add a splash of water or broth to the soup if it becomes too thick during reheating.

Frequently Asked Questions

What type of clams should I use for this recipe?

You can use any type of clams you like, but littleneck or cherrystone clams work well. Be sure to choose clams that are fresh and have a nice sheen to them.

Can I use canned clams instead of fresh clams?

Yes, you can use canned clams as a substitute for fresh clams. However, keep in mind that the flavor and texture may be slightly different.

How do I know when the soup is done?

The soup is done when the clams are tender and the soup has reached the desired consistency. You can check the soup by tasting it and adjusting the seasoning as needed.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and refrigerate or freeze it for later use. Simply reheat the soup over low heat until it is hot and steaming.

What type of fish stock should I use for this recipe?

You can use any type of fish stock you like, but a low-sodium stock works well. You can also make your own fish stock from scratch using fish bones and vegetables.

Can I add other ingredients to the soup?

Yes, you can add other ingredients to the soup to suit your taste. Some ideas include diced potatoes, other types of seafood, or different herbs and spices.

How do I prevent the soup from becoming too thick?

You can prevent the soup from becoming too thick by adding a splash of water or broth as needed. You can also use a low heat and a long cooking time to allow the flavors to meld together and the soup to thicken.

Can I serve this soup as a main course?

Yes, you can serve this soup as a main course. It is hearty and satisfying, and can be served with a variety of different sides, such as crusty bread or a green salad.

The Full Recipe

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