Manhattan Clam Chowder: A Hearty and Flavorful Classic Soup

Who can resist a delicious bowl of savory clam chowder? Manhattan Clam Chowder offers a lighter, healthier twist on the classic creamy recipe. Enjoy it with some crusty sourdough bread for a satisfying meal! Ideal for lunch or a light dinner.

Unlike the creamy New England variety, Manhattan clam chowder features a tomato-based broth rather than one with cream. Its roots can be traced back to 19th-century New York City. Italian and Portuguese immigrants reinterpreted the traditional dish by incorporating tomatoes, a staple in Mediterranean cuisine.

Some variations of Manhattan Clam Chowder include bacon. This recipe opts out of bacon, allowing the clams’ flavors to shine. Bacon can overwhelm a recipe, which we aimed to avoid in this soup.

However, if you enjoy the smoky taste of bacon, consider cooking it first and using the leftover grease to sauté your vegetables for an extra depth of flavor. For just a touch of bacon, sprinkle some pre-cooked chopped bacon on top.

Ingredients you will need:

1 tablespoon olive oil
1/2 cup white onion, chopped
3 stalks celery, chopped
2 large carrots, chopped
1-2 garlic cloves, minced
1/2 cup dry white wine
1 tablespoon tomato paste
8-ounce jar of clam juice
14-ounce can of diced tomatoes
14-ounce can of tomato sauce
1 cup cubed potatoes, Yukon golds work best
2 6.5-ounce cans of chopped clams, do not drain
1/2 teaspoon dried oregano, dried thyme, salt, black pepper
fresh parsley & oyster crackers, optional garnishes

How to prepare Manhattan Clam Chowder:

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat.

Add the onion, carrot, and celery, cooking until the onion becomes translucent. Then, stir in the garlic, oregano, thyme, salt, and pepper, continuing to sauté for a couple more minutes.

Incorporate the tomato paste, ensuring it combines well with the onion, celery, and carrot.

Pour in the white wine to deglaze the pot, allowing it to simmer for about 1-2 minutes.

Reduce heat to medium and add the clam juice, diced tomatoes, tomato sauce, potatoes, and canned clams.

Let the chowder simmer gently, stirring often, until the potatoes are tender, about 25-30 minutes. Once the potatoes are fork-tender, your soup is ready to be served!

You might also enjoy this New England Clam Chowder!