Manhattan clam chowder is a vibrant and hearty soup that brings together the briny flavors of the sea with the earthiness of fresh vegetables. Unlike its creamy New England counterpart, this chowder is tomato-based, offering a lighter yet equally satisfying experience. Perfect for a cozy dinner or a special occasion, this dish is sure to impress seafood lovers and soup enthusiasts alike.
While most of the ingredients for Manhattan clam chowder are common, you might need to make a special trip to the supermarket for clam juice and clams. These items are typically found in the seafood section or canned goods aisle. Fresh parsley can usually be found in the produce section, and it's worth getting for the burst of freshness it adds to the dish.

Ingredients for Manhattan Clam Chowder Recipe
Olive oil: Used for sautéing the vegetables, adding a rich flavor base.
Onion: Provides a sweet and savory foundation for the soup.
Celery: Adds a crunchy texture and aromatic flavor.
Carrots: Contributes sweetness and color to the chowder.
Garlic: Enhances the overall flavor with its pungent aroma.
Clam juice: The liquid base that infuses the soup with a deep, briny taste.
Diced tomatoes: Adds acidity and a rich tomato flavor to the broth.
Potatoes: Provides a hearty and filling component to the chowder.
Clams: The star ingredient, offering a chewy texture and oceanic flavor.
Dried thyme: Adds a subtle earthy note to the soup.
Dried oregano: Infuses the chowder with a warm, slightly bitter taste.
Salt: Enhances all the flavors in the dish.
Black pepper: Adds a touch of heat and complexity.
Fresh parsley: Provides a fresh, herbaceous finish to the chowder.
Technique Tip for This Recipe
When preparing clams for this Manhattan clam chowder, ensure they are thoroughly cleaned to remove any sand or grit. If using fresh clams, soak them in cold water with a bit of salt for about 20 minutes, then scrub the shells under running water. For canned clams, drain and rinse them to reduce any excess saltiness. This step ensures a cleaner, more refined flavor in your chowder.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
onion - Substitute with shallots: Shallots have a milder flavor and can provide a similar aromatic base.
celery - Substitute with fennel: Fennel has a slightly different flavor but provides a similar crunch and texture.
carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness when cooked.
garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less intense.
clam juice - Substitute with fish stock: Fish stock can provide a similar seafood flavor base.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor.
potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor but similar texture when cooked.
clams - Substitute with mussels: Mussels can provide a similar seafood flavor and texture.
dried thyme - Substitute with dried rosemary: Dried rosemary has a different but complementary flavor profile.
dried oregano - Substitute with dried basil: Dried basil provides a different but complementary herbaceous note.
salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness with additional umami flavor.
black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor.
fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a different but fresh and bright flavor.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Recipe
Allow the Manhattan Clam Chowder to cool to room temperature. This prevents condensation from forming inside the storage container, which can dilute the soup and affect its flavor.
Transfer the cooled chowder into airtight containers. For optimal freshness, use containers that are specifically designed for storing soups and stews. Make sure to leave about an inch of space at the top to allow for expansion if you plan to freeze it.
Label the containers with the date. This helps you keep track of how long the chowder has been stored, ensuring you consume it while it’s still at its best.
Store the containers in the refrigerator if you plan to consume the chowder within 3-4 days. The flavors will meld together beautifully, making it taste even better the next day.
For longer storage, place the containers in the freezer. Manhattan Clam Chowder can be frozen for up to 3 months without losing its delicious flavor and texture.
When ready to enjoy, thaw the chowder in the refrigerator overnight if frozen. This slow thawing process helps maintain the integrity of the ingredients.
Reheat the chowder gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the potatoes and clams from sticking to the bottom of the pot.
If the chowder appears too thick after reheating, add a splash of clam juice or water to reach your desired consistency. Adjust the seasoning with a pinch of salt and pepper if needed.
Garnish with a sprinkle of fresh parsley just before serving to revive its vibrant color and fresh flavor.
How To Reheat Leftovers
Gently reheat the Manhattan clam chowder on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent sticking. This method helps maintain the texture of the vegetables and the flavor of the clams.
For a quicker option, use the microwave. Place a portion of the chowder in a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power in 1-minute intervals. Stir between intervals until heated through.
If you have a slow cooker, transfer the leftover chowder to the cooker and set it on low. This method is perfect for reheating larger quantities and keeping the soup warm for an extended period without overcooking.
To add a touch of freshness, consider reheating the chowder and then stirring in a bit more fresh parsley just before serving. This will revive the vibrant flavors and add a pop of color.
Best Tools for This Recipe
Large pot: Essential for cooking the chowder and allowing all the ingredients to meld together.
Wooden spoon: Ideal for stirring the vegetables and chowder without scratching the pot.
Chef's knife: Perfect for dicing the onions, celery, carrots, and potatoes.
Cutting board: Provides a safe and stable surface for chopping all the vegetables.
Garlic press: Useful for mincing the garlic quickly and efficiently.
Measuring cups: Necessary for accurately measuring the clam juice, diced tomatoes, and other ingredients.
Measuring spoons: Important for measuring out the thyme, oregano, salt, and pepper.
Peeler: Handy for peeling the potatoes before dicing them.
Can opener: Required for opening the cans of diced tomatoes.
Ladle: Useful for serving the chowder into bowls.
Soup bowls: Perfect for enjoying the finished Manhattan clam chowder.
How to Save Time on Making This Recipe
Prep ingredients ahead: Dice the onion, celery, carrots, and potatoes the night before to save time.
Use pre-minced garlic: Opt for jarred minced garlic to skip the peeling and chopping.
Buy pre-chopped clams: Purchase canned clams that are already chopped to reduce prep time.
Measure spices in advance: Pre-measure the thyme, oregano, salt, and pepper into small bowls.
Use a food processor: Quickly chop vegetables like onion, celery, and carrots using a food processor.

Manhattan Clam Chowder Recipe
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cloves garlic, minced
- 4 cups clam juice
- 2 cans diced tomatoes (14.5 oz each)
- 2 cups potatoes, peeled and diced
- 2 cups clams, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped
Instructions
- 1. Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots, and cook until they begin to soften, about 5 minutes.
- 2. Add the garlic and cook for another minute.
- 3. Pour in the clam juice and diced tomatoes. Bring to a simmer.
- 4. Add the potatoes, clams, thyme, oregano, salt, and pepper. Simmer until the potatoes are tender, about 20 minutes.
- 5. Stir in the fresh parsley just before serving.
Nutritional Value
Keywords
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