On chilly evenings, nothing beats a steaming bowl of Manhattan clam chowder—that vibrant, tomato-based comfort food brimming with briny clams and savory vegetables. Whether you’re a seasoned soup maker or just craving a cozy dinner, we’ve gathered 33 must-try recipes to warm your kitchen and delight your taste buds. Dive in to discover your new favorite bowl!
Classic Manhattan Clam Chowder with Fresh Herbs
Picture a steaming bowl of Manhattan clam chowder, where the vibrant red broth, rich with the essence of the sea, is elevated by a confetti of fresh herbs. This classic recipe transforms humble ingredients into a sophisticated yet comforting dish, perfect for a chilly evening. Each spoonful offers a harmonious blend of briny clams, tender vegetables, and aromatic herbs, creating a truly memorable dining experience.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Base:
– 2 tablespoons olive oil
– 1 medium yellow onion, finely diced
– 2 celery stalks, finely diced
– 2 medium carrots, finely diced
– 3 garlic cloves, minced
For the Broth and Clams:
– 1 (28-ounce) can crushed tomatoes
– 4 cups bottled clam juice
– 2 cups water
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon red pepper flakes
– 2 (6.5-ounce) cans chopped clams, drained, juice reserved
– 2 medium potatoes, peeled and diced into 1/2-inch cubes
For Finishing:
– 1/4 cup fresh parsley, finely chopped
– 2 tablespoons fresh dill, finely chopped
– Salt and black pepper
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
- Add the diced onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to let it burn.
- Pour in the crushed tomatoes, bottled clam juice, water, reserved clam juice from the cans, bay leaves, dried thyme, and red pepper flakes. Tip: Using bottled clam juice ensures a consistent, deep seafood flavor base.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and let it cook for 15 minutes to allow the flavors to meld.
- Add the diced potatoes to the simmering broth. Cover and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Gently stir in the drained chopped clams and cook just until they are heated through, about 3-4 minutes. Tip: Avoid overcooking the clams at this stage to keep them tender.
- Remove the pot from the heat. Discard the bay leaves.
- Stir in the fresh parsley and dill. Season with salt and black pepper as needed. Tip: For the best flavor, add the delicate fresh herbs off the heat to preserve their bright, aromatic qualities.
Best enjoyed immediately, this chowder boasts a velvety, tomato-based broth that clings to each morsel of potato and clam. The fresh dill and parsley provide a final, vibrant lift that cuts through the richness beautifully. For a creative twist, serve it in a hollowed-out sourdough bread bowl or garnish with a dollop of garlic-herb compound butter.
Spicy Manhattan Clam Chowder with Jalapenos
Radiating with a bold, coastal warmth, this Spicy Manhattan Clam Chowder with Jalapenos reimagines a classic with a vibrant kick, transforming a humble pot of soup into a sophisticated centerpiece. Its rich, tomato-based broth, studded with tender clams and a gentle heat from fresh peppers, offers a comforting yet exhilarating bowl perfect for chilly evenings. This recipe elevates the familiar with elegant layers of flavor, promising a dining experience that is both deeply satisfying and delightfully unexpected.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Base:
– 2 tbsp olive oil
– 1 medium yellow onion, finely diced
– 2 celery stalks, finely diced
– 2 medium carrots, peeled and finely diced
– 3 cloves garlic, minced
– 2 jalapeño peppers, seeded and finely diced
For the Broth and Clams:
– 1 (28-ounce) can crushed tomatoes
– 4 cups bottled clam juice
– 2 cups low-sodium chicken broth
– 2 bay leaves
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 2 (6.5-ounce) cans chopped clams, drained, juice reserved
– 1 lb red potatoes, cut into 1/2-inch cubes
For Finishing:
– 1/4 cup fresh parsley, finely chopped
– Salt and freshly ground black pepper
Instructions
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
2. Add the diced onion, celery, and carrots to the pot, cooking while stirring frequently until the vegetables soften and the onion turns translucent, about 8 minutes.
3. Stir in the minced garlic and diced jalapeños, cooking for 1 minute until fragrant to bloom their flavors without burning.
4. Pour in the crushed tomatoes, bottled clam juice, reserved clam juice from the cans, and chicken broth, then add the bay leaves, dried thyme, and smoked paprika.
5. Increase the heat to medium-high and bring the mixture to a gentle boil, which should take about 5 minutes.
6. Reduce the heat to maintain a steady simmer, add the cubed red potatoes, and cook uncovered for 15 minutes until the potatoes are fork-tender.
7. Gently stir in the drained chopped clams and simmer for 5 more minutes to heat them through without overcooking, which keeps them tender.
8. Remove the pot from the heat, discard the bay leaves, and stir in the chopped parsley.
9. Season the chowder with salt and freshly ground black pepper, starting with 1/2 teaspoon of salt and adjusting to your preference.
Elegantly rustic, this chowder boasts a velvety, substantial broth that clings to each spoonful, with the potatoes providing a soft contrast to the briny clams. The jalapeños impart a bright, lingering heat that builds gracefully, making each bite more compelling than the last. For a creative presentation, serve it in hollowed sourdough bread bowls or garnish with a drizzle of extra virgin olive oil and a sprinkle of crispy bacon for added texture and depth.
Manhattan Clam Chowder with Crispy Bacon
While many clam chowders embrace creaminess, Manhattan clam chowder offers a vibrant, tomato-based broth that feels both rustic and refined. This version, enriched with crispy bacon, transforms the classic into a deeply savory and satisfying one-pot meal, perfect for a cozy evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base and Aromatics
– 6 slices thick-cut bacon, chopped
– 1 tablespoon olive oil
– 1 large yellow onion, diced
– 2 celery stalks, diced
– 2 carrots, diced
– 3 cloves garlic, minced
For the Broth and Clams
– 2 (6.5-ounce) cans chopped clams, juice reserved
– 1 (28-ounce) can crushed tomatoes
– 4 cups chicken broth
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon freshly ground black pepper
For Finishing
– 1/4 cup chopped fresh parsley
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook for 8-10 minutes, stirring occasionally, until the fat renders and the bacon is crispy and browned.
2. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Add 1 tablespoon of olive oil to the bacon fat in the pot. Add the diced onion, celery, and carrots. Cook for 7-8 minutes, stirring frequently, until the vegetables soften and the onions become translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Pour in the reserved clam juice from the cans, the crushed tomatoes, and the chicken broth. Add the diced potatoes, bay leaves, dried thyme, and black pepper. Stir to combine.
6. Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes. The potatoes should be fork-tender.
7. While the soup simmers, drain the chopped clams from their remaining liquid.
8. After 25 minutes, add the drained chopped clams to the pot. Simmer, uncovered, for an additional 5 minutes to heat the clams through without overcooking them.
9. Remove the pot from the heat. Discard the bay leaves. Stir in the chopped fresh parsley and half of the reserved crispy bacon.
10. Ladle the hot chowder into bowls. Garnish each serving with the remaining crispy bacon.
Velvety potatoes and tender clams swim in a robust, tomato-infused broth, each spoonful punctuated by the salty crunch of bacon. For a creative twist, serve it in a hollowed-out sourdough boule or alongside a crisp, buttered baguette for dipping.
Hearty Vegetable Manhattan Clam Chowder
Savor the robust fusion of land and sea in this comforting twist on a classic, where tender clams mingle with a medley of hearty vegetables in a rich, tomato-based broth that warms from the inside out. This Manhattan-style chowder elevates the humble with its vibrant color and deep, savory notes, perfect for a cozy evening or an impressive starter.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 4 slices thick-cut bacon, chopped
– 1 large yellow onion, diced
– 2 celery stalks, diced
– 2 carrots, diced
– 3 cloves garlic, minced
For the Broth and Vegetables:
– 2 (6.5-ounce) cans chopped clams, drained, juice reserved
– 1 (28-ounce) can crushed tomatoes
– 4 cups low-sodium chicken broth
– 2 medium potatoes, peeled and diced into 1/2-inch cubes
– 1 green bell pepper, diced
– 1 teaspoon dried thyme
– 1 bay leaf
For Finishing:
– 2 tablespoons chopped fresh parsley
– Salt and black pepper, as needed
Instructions
1. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon for 5–7 minutes until crisp and the fat renders, stirring occasionally.
2. Add the diced onion, celery, and carrots to the pot, cooking for 8–10 minutes until softened, stirring frequently to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in the reserved clam juice, crushed tomatoes, chicken broth, diced potatoes, green bell pepper, dried thyme, and bay leaf, bringing the mixture to a boil over high heat.
5. Reduce the heat to low, cover the pot, and simmer for 25–30 minutes until the potatoes are tender when pierced with a fork.
6. Add the drained chopped clams to the pot, simmering uncovered for 5 minutes to heat through without overcooking the clams.
7. Remove the bay leaf, stir in the chopped fresh parsley, and season with salt and black pepper to taste, starting with 1/2 teaspoon of salt and adjusting as needed.
8. Ladle the chowder into bowls and serve immediately.
Ultimately, this chowder boasts a chunky, satisfying texture with the potatoes melting into the broth and the clams adding a delicate brininess. Its tangy tomato base balances the smoky bacon, creating a harmonious blend that shines when paired with crusty bread for dipping or garnished with extra parsley for a fresh finish.
Manhattan Clam Chowder with Red Potatoes
Fusing the briny essence of the sea with the rustic charm of a hearty stew, Manhattan clam chowder with red potatoes offers a vibrant departure from its creamy New England cousin. This tomato-based broth, simmered to perfection, cradles tender clams and earthy potatoes in a symphony of flavors that is both comforting and sophisticated. It’s a dish that warms the soul while delighting the palate with its bright, savory notes.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Base:
– 2 tablespoons olive oil
– 1 large yellow onion, finely diced
– 2 celery stalks, finely diced
– 2 carrots, finely diced
– 3 garlic cloves, minced
For the Broth and Potatoes:
– 4 cups bottled clam juice
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried thyme
– 1 bay leaf
– 1.5 pounds red potatoes, cut into 1/2-inch cubes
For the Clams and Finish:
– 2 pounds littleneck clams, scrubbed
– 1/4 cup fresh parsley, chopped
– Salt and black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion, 2 diced celery stalks, and 2 diced carrots, cooking until softened and translucent, 8–10 minutes, stirring occasionally.
3. Stir in 3 minced garlic cloves and cook until fragrant, 1 minute.
4. Pour in 4 cups bottled clam juice and 1 can crushed tomatoes, scraping the bottom of the pot to release any browned bits for added depth.
5. Add 1 teaspoon dried thyme and 1 bay leaf, then bring the mixture to a gentle boil over medium-high heat.
6. Reduce heat to medium-low, cover, and simmer for 15 minutes to allow the flavors to meld.
7. Add 1.5 pounds cubed red potatoes, cover, and simmer until the potatoes are fork-tender, 15–20 minutes.
8. Tip: To check doneness, pierce a potato cube with a fork; it should slide off easily without resistance.
9. Increase heat to medium-high and add 2 pounds scrubbed littleneck clams, covering the pot tightly.
10. Steam the clams until they open fully, 5–8 minutes, discarding any that remain closed after 10 minutes for safety.
11. Tip: Avoid overcooking the clams, as they can become tough; remove them promptly once opened.
12. Stir in 1/4 cup chopped fresh parsley and season with salt and black pepper to taste, adjusting gradually to avoid over-salting.
13. Tip: For a brighter flavor, add a splash of fresh lemon juice just before serving.
14. Ladle the chowder into bowls, ensuring each serving includes clams, potatoes, and broth.
Hearty and brimming with character, this chowder boasts a broth that is both tangy and rich, with the red potatoes adding a creamy texture that contrasts beautifully with the briny clams. Serve it alongside crusty sourdough bread for dipping, or garnish with extra parsley and a drizzle of olive oil to elevate its rustic appeal.
Smoky Manhattan Clam Chowder with Smoked Paprika
Just as winter’s chill settles in, a steaming bowl of Smoky Manhattan Clam Chowder offers profound comfort, its rich tomato broth and tender clams elevated by the warm, complex notes of smoked paprika. This refined twist on a coastal classic transforms humble ingredients into an elegant, soul-warming meal perfect for a sophisticated supper. Each spoonful promises a harmonious blend of briny depth and gentle smokiness, a dish that feels both timeless and delightfully contemporary.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the Base:
– 2 tablespoons olive oil
– 1 large yellow onion, finely diced
– 2 celery stalks, finely diced
– 2 carrots, peeled and finely diced
– 3 garlic cloves, minced
For the Broth and Clams:
– 1 (28-ounce) can crushed tomatoes
– 4 cups clam juice
– 2 teaspoons smoked paprika
– 1 bay leaf
– 1 teaspoon dried thyme
– 1 pound Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 2 (6.5-ounce) cans chopped clams, drained (juice reserved)
– Salt and freshly ground black pepper
For Garnish:
– ¼ cup fresh parsley, chopped
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced onion, 2 diced celery stalks, and 2 diced carrots to the pot, stirring to coat in the oil.
3. Cook the vegetables, stirring occasionally, until they soften and the onion turns translucent, about 8-10 minutes.
4. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to let it burn.
5. Add 2 teaspoons smoked paprika to the pot and stir constantly for 30 seconds to toast the spice and deepen its flavor.
6. Pour in 1 can crushed tomatoes, 4 cups clam juice, the reserved juice from the canned clams, 1 bay leaf, and 1 teaspoon dried thyme, stirring to combine.
7. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to maintain a steady simmer.
8. Add 1 pound diced potatoes to the simmering broth, submerging them completely.
9. Simmer uncovered, stirring occasionally, until the potatoes are tender when pierced with a fork, about 20-25 minutes.
10. Stir in 2 cans drained chopped clams and cook just until heated through, about 3 minutes, to prevent them from becoming tough.
11. Season the chowder with salt and freshly ground black pepper to your preference, then remove and discard the bay leaf.
12. Ladle the hot chowder into bowls and garnish each serving with a sprinkle of ¼ cup chopped fresh parsley.
Kindly note that the finished chowder boasts a velvety, substantial broth where the potatoes break down slightly to thicken it naturally. The smoked paprika imparts a subtle, woody aroma that complements the briny clams without overpowering them. For a creative presentation, serve it in hollowed sourdough bread bowls or alongside crusty garlic bread for dipping, making it a centerpiece for an intimate dinner party.
Manhattan Clam Chowder with Sweet Corn
Glistening with the vibrant hues of a New York sunset, Manhattan clam chowder is reimagined with a sweet, summery twist. This version, enriched with tender sweet corn, offers a lighter, tomato-based broth that sings with coastal freshness and garden sweetness. It’s a sophisticated yet comforting bowl that bridges the gap between a hearty chowder and a bright, vegetable-forward soup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Base:
– 2 tablespoons olive oil
– 1 medium yellow onion, finely diced
– 2 celery stalks, finely diced
– 2 medium carrots, peeled and finely diced
– 3 cloves garlic, minced
For the Broth and Clams:
– 2 (6.5-ounce) cans chopped clams, drained (reserve juice)
– 4 cups bottled clam juice or seafood stock
– 1 (28-ounce) can crushed tomatoes
– 1 bay leaf
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
For the Vegetables and Finish:
– 2 cups fresh or frozen sweet corn kernels
– 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1/4 cup fresh parsley, finely chopped
– Salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion, 2 diced celery stalks, and 2 diced carrots. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, 6–8 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to let it brown.
4. Pour in the reserved juice from the canned clams and 4 cups clam juice or seafood stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
5. Add 1 can crushed tomatoes, 1 bay leaf, 1 teaspoon dried thyme, and 1/2 teaspoon smoked paprika. Bring the mixture to a gentle boil over medium-high heat.
6. Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes to allow the flavors to meld.
7. Stir in 2 cups sweet corn kernels and 2 diced potatoes. Simmer, uncovered, until the potatoes are tender when pierced with a fork, 15–20 minutes.
8. Gently fold in the drained chopped clams from the 2 cans and cook just until heated through, about 3 minutes, to prevent them from becoming tough.
9. Remove the pot from the heat. Discard the bay leaf and stir in 1/4 cup chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
Luxuriously textured, this chowder boasts tender potatoes and sweet corn kernels swimming in a robust, tomato-infused broth. The briny clams provide a perfect salty counterpoint to the corn’s natural sweetness. For an elegant presentation, serve it in shallow bowls garnished with extra parsley and a side of crusty, buttered sourdough to soak up every last drop.
Manhattan Clam Chowder with Chunky Tomatoes
Manhattan clam chowder offers a vibrant departure from its cream-based cousin, with this version featuring chunky tomatoes that burst with bright acidity against the briny depth of fresh clams. This hearty, tomato-forward soup delivers a satisfying warmth perfect for chilly evenings, while the tender vegetables and clams create a rustic yet refined bowl that feels both comforting and sophisticated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced (about 1 cup)
– 2 celery stalks, diced (about 1 cup)
– 2 medium carrots, diced (about 1 cup)
– 3 cloves garlic, minced
For the Broth and Clams:
– 4 cups bottled clam juice
– 1 (28-ounce) can whole peeled tomatoes, crushed by hand into chunks
– 1 teaspoon dried thyme
– 1 bay leaf
– 2 pounds littleneck clams, scrubbed
– 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
For Finishing:
– 1/4 cup chopped fresh parsley
– Salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 cup diced onion, 1 cup diced celery, and 1 cup diced carrots to the pot, cooking while stirring frequently until the vegetables soften and the onions turn translucent, about 8-10 minutes.
3. Stir in 3 cloves minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
4. Pour in 4 cups clam juice and add 1 teaspoon dried thyme and 1 bay leaf, then increase the heat to medium-high and bring the mixture to a gentle boil.
5. Add 1 pound cubed potatoes to the boiling broth, reduce the heat to maintain a simmer, and cook uncovered until the potatoes are just tender when pierced with a fork, about 15 minutes.
6. Gently stir in the crushed tomatoes with their juices and 2 pounds scrubbed clams, then cover the pot and simmer until the clams fully open, about 8-10 minutes; discard any clams that remain closed.
7. Remove the pot from the heat and stir in 1/4 cup chopped parsley, then season with salt and pepper to taste.
8. Ladle the chowder into bowls, ensuring each serving gets a generous portion of clams, vegetables, and broth.
With its brothy base punctuated by tender potatoes and plump clams, this chowder boasts a lively texture that contrasts the soft vegetables with the slight chew of seafood. The tomatoes lend a tangy brightness that cuts through the richness, making it ideal served alongside crusty bread for dipping or topped with extra parsley for a fresh finish.
Seafood Medley Manhattan Clam Chowder
Just as winter’s chill settles in, a steaming bowl of Manhattan clam chowder offers a vibrant, tomato-based embrace, a welcome departure from its creamy New England cousin. This seafood medley version elevates the classic with a bounty of briny clams, tender shrimp, and sweet scallops, simmered in a rich, herb-infused broth that sings with the brightness of vegetables and the depth of the sea. It’s a one-pot wonder that transforms humble ingredients into a deeply satisfying, restaurant-quality meal with minimal fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Base & Vegetables:
– 4 slices thick-cut bacon, diced
– 1 large yellow onion, diced
– 2 celery stalks, diced
– 2 carrots, diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 4 cups fish stock or clam juice
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
For the Seafood & Seasoning:
– 1 pound littleneck clams, scrubbed
– 1/2 pound large shrimp, peeled and deveined
– 1/2 pound sea scallops
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes
– 2 tablespoons fresh parsley, chopped
– Salt
– 2 tablespoons olive oil
Instructions
1. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the diced bacon for 5–7 minutes until crisp and the fat has rendered.
2. Add the diced onion, celery, and carrots to the pot with the bacon fat and cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in the crushed tomatoes and fish stock, then add the diced potatoes, bay leaves, dried thyme, smoked paprika, and red pepper flakes.
5. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes until the potatoes are fork-tender.
6. While the soup simmers, pat the scallops dry with a paper towel to ensure a good sear.
7. In a separate skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering, then add the scallops and sear for 2–3 minutes per side until golden brown; remove and set aside.
8. After the potatoes are tender, add the scrubbed clams to the soup pot, cover, and cook for 5–7 minutes until the clams have opened; discard any that remain closed.
9. Gently stir in the peeled shrimp and seared scallops, and simmer for 3–4 minutes until the shrimp are pink and opaque and the scallops are heated through.
10. Remove the pot from the heat, discard the bay leaves, and stir in the chopped fresh parsley; season with salt to taste.
Zesty and robust, this chowder boasts a delightful contrast of textures—from the tender potatoes and crisp vegetables to the plump, juicy seafood. Serve it in deep bowls with a side of crusty sourdough for dipping, or for a casual twist, ladle it over a bed of cooked linguine to create a hearty seafood pasta.
Low-Sodium Manhattan Clam Chowder
Venturing beyond the traditional cream-based chowder, this Manhattan-style clam chowder offers a vibrant, tomato-infused broth that’s both heart-healthy and deeply satisfying, with a carefully crafted low-sodium profile that doesn’t sacrifice an ounce of flavor.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 2 tablespoons olive oil
– 1 large yellow onion, finely diced
– 2 celery stalks, finely diced
– 2 carrots, peeled and finely diced
– 3 garlic cloves, minced
For the Broth and Clams:
– 4 cups low-sodium vegetable broth
– 1 (28-ounce) can crushed tomatoes
– 2 bay leaves
– 1 teaspoon dried thyme
– ½ teaspoon freshly ground black pepper
– 24 littleneck clams, scrubbed clean
– 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
For Finishing:
– ¼ cup fresh parsley, finely chopped
Instructions
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion, celery, and carrots to the pot, stirring to coat in the oil, and cook for 8–10 minutes until the vegetables are softened and the onion is translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in the low-sodium vegetable broth and crushed tomatoes, then add the bay leaves, dried thyme, and black pepper, stirring to combine.
5. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld.
6. Add the scrubbed clams and diced potatoes to the pot, submerging them in the broth, cover again, and simmer for 12–15 minutes until the clams have fully opened and the potatoes are tender when pierced with a fork.
7. Discard any clams that remain closed after cooking, as they may be unsafe to eat, and remove the bay leaves from the pot.
8. Stir in the chopped fresh parsley just before serving to preserve its bright color and fresh flavor.
Warm and inviting, this chowder boasts a chunky, textured broth where the tender potatoes and briny clams shine against the tangy tomato base, making it perfect for ladling into rustic bowls alongside crusty whole-grain bread for dipping.
Manhattan Clam Chowder with White Wine
Elevating the classic clam chowder, this Manhattan-style rendition with a splash of white wine offers a sophisticated twist on a beloved comfort dish, blending briny clams with a vibrant tomato-based broth that sings with depth and complexity. It’s a refined yet approachable recipe perfect for impressing guests or elevating a weeknight dinner, delivering layers of flavor that unfold with each spoonful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 2 carrots, diced
– 3 garlic cloves, minced
For the Broth:
– 1/2 cup dry white wine
– 1 (28-ounce) can crushed tomatoes
– 4 cups clam juice
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
For the Clams and Finish:
– 2 pounds littleneck clams, scrubbed
– 1/4 cup fresh parsley, chopped
– Salt and black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion, 2 diced celery stalks, and 2 diced carrots to the pot, sautéing until softened and lightly golden, 8-10 minutes, stirring occasionally to prevent burning.
3. Stir in 3 minced garlic cloves and cook until fragrant, 1 minute, being careful not to let it brown.
4. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon to build flavor, and simmer until reduced by half, about 3 minutes.
5. Add 1 can crushed tomatoes, 4 cups clam juice, 2 bay leaves, 1 teaspoon dried thyme, and 1/2 teaspoon smoked paprika, bringing the mixture to a gentle boil over medium-high heat.
6. Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld, stirring once halfway through.
7. Add 2 pounds scrubbed littleneck clams to the broth, cover the pot, and cook over medium heat until the clams open, 5-7 minutes, discarding any that remain closed after this time for safety.
8. Remove the pot from the heat, stir in 1/4 cup chopped fresh parsley, and season with salt and black pepper to taste, starting with 1/2 teaspoon salt and adjusting as needed.
Delightfully textured, this chowder boasts tender clams nestled in a rich, tomato-infused broth with a subtle smokiness from paprika, while the white wine adds a bright, acidic note that balances the briny depth. Serve it in shallow bowls with crusty bread for dipping, or garnish with extra parsley and a drizzle of olive oil for an elegant presentation that highlights its rustic yet refined character.
Manhattan Clam Chowder with Fennel and Leeks
Vibrant and robust, Manhattan clam chowder receives a sophisticated twist with the delicate anise notes of fennel and the sweet, mild onion flavor of leeks. This tomato-based broth, brimming with briny clams and tender vegetables, offers a lighter yet deeply satisfying alternative to its creamy New England cousin. Perfect for a chilly evening, it’s a dish that marries coastal comfort with refined, aromatic complexity.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Base and Vegetables
– 2 tablespoons olive oil
– 1 large leek, white and light green parts only, halved lengthwise and thinly sliced
– 1 medium fennel bulb, cored and diced (about 1 cup)
– 2 cloves garlic, minced
For the Broth and Clams
– 1 (28-ounce) can crushed tomatoes
– 4 cups bottled clam juice
– 1 pound littleneck clams, scrubbed
– 1 teaspoon dried thyme
– 1 bay leaf
For Finishing
– 2 tablespoons chopped fresh parsley
– Salt
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 sliced leek and 1 diced fennel bulb; cook, stirring occasionally, until softened and just beginning to brown, 8–10 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Pour in 1 can crushed tomatoes and 4 cups clam juice, then add 1 teaspoon dried thyme and 1 bay leaf. Tip: For a richer flavor, let the mixture simmer uncovered to reduce slightly.
5. Bring the mixture to a boil over high heat, then reduce to a gentle simmer.
6. Carefully add 1 pound scrubbed littleneck clams to the pot, cover, and simmer until the clams open, 8–10 minutes. Tip: Discard any clams that remain closed after cooking, as they may be unsafe to eat.
7. Remove the pot from the heat and discard the bay leaf.
8. Stir in 2 tablespoons chopped fresh parsley and season with salt as needed. Tip: Taste the broth before adding salt, as clam juice can be naturally salty.
9. Ladle the chowder into bowls, ensuring each serving includes clams and vegetables.
Hearty and aromatic, this chowder boasts a broth that is both tangy from the tomatoes and briny from the clams, with the fennel and leeks providing a subtle, sweet crunch. Serve it with crusty sourdough bread for dipping, or for an elegant touch, garnish with a drizzle of extra-virgin olive oil and a sprinkle of fennel fronds.
Instant Pot Manhattan Clam Chowder
Delve into the rich, comforting embrace of a classic Manhattan clam chowder, transformed through the modern convenience of the Instant Pot. This vibrant, tomato-based rendition marries briny clams with a medley of vegetables and smoky bacon, achieving a depth of flavor that typically simmers for hours in a fraction of the time. The result is a soul-warming, sophisticated soup perfect for a cozy weeknight dinner or an impressive starter for guests.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Base:
– 4 slices thick-cut bacon, chopped
– 1 large yellow onion, diced (about 1 cup)
– 2 medium carrots, diced (about 1 cup)
– 2 celery stalks, diced (about 1 cup)
– 3 cloves garlic, minced
For the Broth & Clams:
– 2 (6.5-ounce) cans chopped clams, juice reserved
– 1 (28-ounce) can crushed tomatoes
– 4 cups chicken broth
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 3 cups)
– 1 teaspoon dried thyme
– 1 bay leaf
– 1/4 teaspoon crushed red pepper flakes
For Finishing:
– 2 tablespoons chopped fresh parsley
Instructions
1. Select the “Sauté” function on your Instant Pot and set it to “Normal.” Add the chopped bacon and cook, stirring occasionally, for 5-7 minutes until crisp and the fat has rendered.
2. Add the diced onion, carrots, and celery to the pot. Sauté, stirring frequently, for 4-5 minutes until the vegetables begin to soften.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in the reserved clam juice from the cans, using it to deglaze the pot by scraping up any browned bits from the bottom with a wooden spoon—this adds a crucial layer of flavor.
5. Add the crushed tomatoes, chicken broth, diced potatoes, dried thyme, bay leaf, and crushed red pepper flakes to the pot. Stir well to combine.
6. Secure the lid, ensuring the valve is set to “Sealing.” Press “Cancel” to stop the sauté function, then select the “Manual” or “Pressure Cook” setting and set the timer for 4 minutes at high pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure by turning the valve to “Venting.”
8. Open the lid and stir in the canned chopped clams and fresh parsley. Let the soup sit for 2-3 minutes off heat to allow the clams to warm through gently without overcooking, which keeps them tender.
9. Discard the bay leaf. Taste the chowder and adjust seasoning if necessary, though the bacon, broth, and tomatoes typically provide ample savoriness.
Achieving a perfect balance, this chowder boasts a velvety, substantial broth studded with tender potatoes and briny clams. The smoky bacon and aromatic vegetables create a complex, savory foundation, while the hint of red pepper adds a subtle warmth. For an elegant presentation, ladle it into shallow bowls and garnish with extra parsley and a drizzle of good olive oil, or serve alongside crusty sourdough bread for dipping.
Manhattan Clam Chowder with Zucchini and Squash
Delightfully robust yet refreshingly light, this Manhattan clam chowder reimagines the classic with vibrant summer vegetables. Zucchini and yellow squash add a subtle sweetness and tender texture that beautifully complements the briny clams and tangy tomato broth. Perfect for a sophisticated weeknight dinner or elegant weekend gathering, this dish brings coastal charm to any table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced (about 1 cup)
– 2 celery stalks, diced (about ½ cup)
– 2 garlic cloves, minced
– 1 (28-oz) can crushed tomatoes
– 4 cups clam juice
– 1 cup dry white wine
– 2 bay leaves
– 1 tsp dried thyme
For the Vegetables and Clams:
– 1 medium zucchini, diced (about 1½ cups)
– 1 medium yellow squash, diced (about 1½ cups)
– 2 (6.5-oz) cans chopped clams, drained (reserve juice if needed)
– ¼ cup chopped fresh parsley
– Salt and black pepper
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion and ½ cup diced celery; sauté, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, 30 seconds.
4. Pour in 1 cup dry white wine, scraping the bottom of the pot to release any browned bits—this builds a flavorful fond.
5. Add 1 (28-oz) can crushed tomatoes, 4 cups clam juice, 2 bay leaves, and 1 tsp dried thyme; bring to a simmer over medium-high heat.
6. Reduce heat to medium-low, cover, and simmer for 15 minutes to allow flavors to meld.
7. Stir in 1½ cups diced zucchini and 1½ cups diced yellow squash; simmer uncovered until vegetables are tender but still hold their shape, 8–10 minutes.
8. Gently fold in 2 cans drained chopped clams and ¼ cup chopped parsley; heat through for 2–3 minutes—avoid boiling to keep clams tender.
9. Season with salt and black pepper to taste, then remove and discard the bay leaves.
Mellow and harmonious, this chowder boasts a velvety tomato broth that clings to each spoonful, with the zucchini and squash offering a delicate crunch against the tender clams. For an elegant presentation, serve in shallow bowls garnished with extra parsley and a drizzle of high-quality olive oil, accompanied by crusty sourdough bread for dipping.
Lemon-Infused Manhattan Clam Chowder
Venturing beyond the classic cream-based chowder, this Lemon-Infused Manhattan Clam Chowder offers a bright, briny twist on a coastal staple, where the zest and juice of fresh citrus elevate the rich tomato broth and tender clams into a dish that feels both comforting and refreshingly sophisticated.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Base
– 4 slices thick-cut bacon, chopped
– 1 large yellow onion, diced (about 1 cup)
– 2 celery stalks, diced (about 3/4 cup)
– 2 medium carrots, diced (about 3/4 cup)
– 3 cloves garlic, minced
For the Broth and Clams
– 1 (28-ounce) can crushed tomatoes
– 4 cups bottled clam juice
– 2 cups low-sodium chicken broth
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon crushed red pepper flakes
– 2 (6.5-ounce) cans chopped clams, drained, juice reserved
For Finishing
– Zest and juice of 1 large lemon
– 1/4 cup fresh parsley, finely chopped
– Salt and freshly ground black pepper
Instructions
1. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon for 8-10 minutes until crisp and the fat has rendered, stirring occasionally.
2. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
3. Add the diced onion, celery, and carrots to the pot and cook in the bacon fat over medium heat for 8-10 minutes until softened, stirring frequently.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Pour in the crushed tomatoes, bottled clam juice, reserved clam juice from the cans, and chicken broth, then add the diced potatoes, bay leaves, dried thyme, and red pepper flakes.
6. Increase the heat to bring the mixture to a boil, then immediately reduce to a simmer, cover the pot, and cook for 20-25 minutes until the potatoes are fork-tender.
7. Stir in the drained chopped clams and cook for an additional 3-4 minutes just until heated through, as overcooking will make them tough.
8. Remove the pot from the heat, discard the bay leaves, and stir in the lemon zest, lemon juice, and chopped parsley.
9. Season the chowder with salt and freshly ground black pepper to your preference.
Ladle the vibrant chowder into deep bowls, garnishing each serving with the reserved crispy bacon. The broth is luxuriously thick yet brothy, with the potatoes providing a soft, starchy contrast to the briny clams, while the bright lemon finish cuts through the richness, creating a perfectly balanced bowl. For a creative twist, serve it in hollowed-out sourdough bread bowls or alongside crusty garlic bread for dipping.
Manhattan Clam Chowder with Quinoa
Crafted with coastal inspiration, Manhattan Clam Chowder with Quinoa reimagines the classic soup by replacing traditional potatoes with protein-rich quinoa, creating a lighter yet deeply satisfying bowl. This vibrant, tomato-based chowder brims with briny clams, crisp vegetables, and aromatic herbs, offering a sophisticated twist that’s both nourishing and elegant. Perfect for a cozy dinner or an impressive starter, it’s a dish that marries rustic comfort with refined flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Base and Vegetables
– 2 tablespoons olive oil
– 1 medium yellow onion, finely diced (about 1 cup)
– 2 celery stalks, finely diced (about 1/2 cup)
– 1 medium carrot, finely diced (about 1/2 cup)
– 2 garlic cloves, minced
– 1 (28-ounce) can crushed tomatoes
– 4 cups low-sodium vegetable broth
– 1 teaspoon dried thyme
– 1 bay leaf
For the Clams and Quinoa
– 2 (6.5-ounce) cans chopped clams, drained, juice reserved
– 1 cup quinoa, rinsed
– 1/4 cup fresh parsley, chopped
– 1 tablespoon fresh lemon juice
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced carrot to the pot, cooking for 6–8 minutes until softened and lightly golden, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Pour in 1 can crushed tomatoes, 4 cups vegetable broth, reserved clam juice, 1 teaspoon dried thyme, and 1 bay leaf, bringing the mixture to a gentle boil over medium-high heat.
5. Reduce heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld, stirring once halfway through.
6. Add 1 cup rinsed quinoa to the pot, cover, and simmer for 15 minutes until the quinoa is tender and has absorbed some liquid, checking at the 12-minute mark to avoid overcooking.
7. Stir in 2 cans drained chopped clams, 1/4 cup chopped parsley, and 1 tablespoon lemon juice, cooking for 2–3 minutes just until the clams are heated through, as overcooking can make them tough.
8. Remove the pot from heat, discard the bay leaf, and season with salt and pepper if desired, tasting to adjust.
The tender quinoa adds a delightful, slightly chewy texture that contrasts beautifully with the briny clams and rich tomato broth, while the fresh parsley and lemon brighten each spoonful. Serve it in shallow bowls with a crusty baguette for dipping, or garnish with extra herbs and a drizzle of olive oil for an elegant presentation.
Slow Cooker Manhattan Clam Chowder
Just when winter’s chill demands comforting warmth, this slow-cooker Manhattan clam chowder emerges as a sophisticated yet effortless solution, marrying briny seafood with a vibrant tomato broth that simmers to perfection with minimal hands-on effort. Juxtaposing convenience with gourmet appeal, it transforms humble ingredients into a bowl of coastal elegance that welcomes both weeknight dinners and casual entertaining.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
For the Base:
– 4 slices thick-cut bacon, chopped into 1/2-inch pieces
– 1 large yellow onion, diced into 1/4-inch pieces
– 2 celery stalks, diced into 1/4-inch pieces
– 2 carrots, peeled and diced into 1/4-inch pieces
– 3 cloves garlic, minced
For the Broth and Seafood:
– 4 cups bottled clam juice
– 1 (28-ounce) can crushed tomatoes
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
– 1 teaspoon dried thyme
– 1 bay leaf
– 2 (6.5-ounce) cans chopped clams, drained, with juice reserved
– 1/4 cup fresh parsley, finely chopped
For Finishing:
– 1 tablespoon olive oil
– Salt and black pepper
Instructions
1. In a large skillet over medium heat, cook the chopped bacon for 8–10 minutes until crisp and browned, stirring occasionally to prevent sticking.
2. Transfer the cooked bacon to a 6-quart slow cooker using a slotted spoon, leaving about 1 tablespoon of bacon fat in the skillet.
3. Add the diced onion, celery, and carrots to the skillet and sauté over medium heat for 6–8 minutes until softened and lightly golden, stirring frequently.
4. Stir in the minced garlic and cook for 1 minute until fragrant, then transfer the vegetable mixture to the slow cooker.
5. Pour the bottled clam juice and crushed tomatoes into the slow cooker, followed by the diced potatoes, dried thyme, and bay leaf.
6. Cover the slow cooker and cook on low heat for 5 hours, until the potatoes are tender when pierced with a fork.
7. Stir in the drained chopped clams and reserved clam juice, then cover and cook on low heat for an additional 1 hour to allow flavors to meld.
8. Discard the bay leaf, stir in the chopped parsley and olive oil, and season with salt and black pepper to taste.
Brimming with tender clams and hearty vegetables, this chowder boasts a velvety texture that clings to each spoonful, while the smoky bacon and bright tomatoes create a harmonious balance of savory and tangy notes. Serve it in deep bowls with crusty sourdough bread for dipping, or garnish with extra parsley and a drizzle of olive oil to elevate its rustic charm.
Conclusion
Savor the comfort! This roundup offers 33 delicious twists on Manhattan clam chowder, perfect for cozy nights. We hope you find a new favorite to warm your kitchen. Give a recipe a try, then drop a comment to tell us which one you loved. If you enjoyed this collection, please share it on Pinterest to help other home cooks discover these savory bowls of goodness. Happy cooking!
