Get ready for a taste of the East Coast classic recipe of Manhattan Clam Chowder with a twist—perfectly authentic, yet lightened up! It’s warm and rich and this clam chowder recipe is an easy and quick bowl of comfort on a chilly day. Full of flavor, but easier on the waist-line!
Comfort food with a healthier-ish-conscious twist, this Manhattan Clam Chowder will soon be your go-to when a bowl of belly-warming goodness is needed. Get ready for this bowl of loveliness— it’s lightened up, with amazing flavor and just the thing for a cold night!
Let’s get started!
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let’s talk clam chowder
Manhattan Clam Chowder is a robust, tomato-based counterpart to the creamy New England style. This iconic East Coast dish is beloved for its tangy and savory profile—a true wintertime comfort dish. And yet, there’s always room for a little bit of a revamp when it comes to traditional recipes. This version, while true to its Manhattan roots, offers a lighter, more health-conscious take without skimping on the classic, hearty flavor.
manhattan clam chowder ingredients
- Bacon
- Salted butter
- Onion, carrot, and celery
- Cauliflower
- Clam juice and chicken broth
- Bay leaves and dried thyme
- Tomato sauce and Tomato Paste
- Heavy cream
- Canned clams
let’s cook some chowder!
This chowder recipe is truly one of my favorite comfort meals. It’s full of flavor, hearty, and has loads of tender clams. As a seafood lover, this is a dream in a bowl for me. What’s almost as good is that this recipe is so easy and comes together so quick.
To start the clam chowder, sauté some diced bacon and butter until the bacon is almost cooked through. Add in the celery, onion, carrot, and diced cauliflower. Cook these for a few minutes until they begin to soften. Next, add in the tomato paste. Stir and cook the tomato paste until it becomes a deep red color.
At this point, your kitchen should smell like a million dollars.
Next goes in the clam juice, chicken broth, tomato sauce, dried thyme, and bay leaves. Bring this mixture to a simmer, cooking until all the vegetables are fork tender.
A little heavy cream is added just to cut the acid in the tomato paste and sauce. It’s just a little something-something to make this chowder silky and delicious.
To finish our Manhattan Clam Chowder, simple add in the drained and rinsed clams. Cook until they’re warmed through. As always, taste for salt and pepper levels. Add some if you would like.
Ladle the clam chowder into bowls, serve with a side of crusty bread, and enjoy!
canned clams vs fresh clams
I use canned clams for this chowder recipe because I do not live an area with good quality fresh seafood. Canned clams are widely available, affordable, and are super delicious.
However, if you are lucky enough to have access to good quality fresh clams, then I would 100% use those!
The Snow’s Ocean Chopped Clams are incredible, however. That’s what I use and have no plans on changing anytime soon!
serving ideas
This Manhattan Clam Chowder doesn’t need much to improve it. I like to simply finished mine with a sprinkle of extra bacon and some red chili flakes. However, I think it’s almost mandatory to serve it with crusty sourdough or your favorite bread recipe. Here’s a couple of mine!
recipe frequently asked questions
My Manhattan Clam Chowder recipe is 100% gluten-free. Should gluten be a concern, rejoice—this recipe is naturally without it. No need to make any substitutions for that dietary concern.
Don’t worry, boo! I got you. If you’re not a clam lover, shrimp would be my first suggestion. In my opinion, it’s one of the least seafoody tasting of the seafoods. I also think, poaching salmon in the chowder until its perfectly cooked would be amazing. Halibut would also be a lovely fish to use.
If seafood is still not your jam, throw in some shredded rotisserie chicken! That would make a phenomenal chowder that will appeal to even the pickiest of palates!
Absolutely! Most classic Manhattan Clam Chowder recipes use a potato. I chose the cauliflower to lower the carb count just a bit. This would be a very easy and very delicious swap!
I get it. Clam juice doesn’t necessarily sound that appetizing, but all it is, is clam broth. When clams are cooked, they release a liquid and it becomes clam juice. It’s what give this clam chowder recipe so much flavor. I highly recommend getting some, however, chicken or veggie broth would be fine.
I’ve link the exact brand that I use below and it’s incredible!
For another classic take on clam chowder, try my New England Clam Chowder Recipe!
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Manhattan Clam Chowder
Ingredients
- 8 slices bacon, diced
- 3 tbsp salted butter
- 1 med onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cauliflower, diced
- 2 tbsp tomato paste
- 2 8 oz bottles clam juice
- 4 cups chicken broth
- 1 cup tomato sauce
- 2 bay leaves
- 1 tsp dried thyme
- ½-1 cup heavy cream
- 2-3 cups canned baby clams, drained and rinsed
Instructions
- In a large dutch oven, over med-high heat, sauté the diced bacon with the butter.
- Add in the onion, carrot, celery, and cauliflower. Continue to sauté for just a few minutes, until the veggies begin to soften. Add the tomato paste, stirring until a dark red color develops.
- Add the clam juice, chicken broth, tomato sauce, bay leaves, dried thyme. Simmer until the veggies are tender.
- Add heavy cream to the chowder mixture and bring it back to a simmer.
- Add in the drained and rinsed clams. Cook until the clams are warmed through.
- Enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Manhattan Clam Chowder recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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If you guys make this awesome twist Manhattan Clam Chowder, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
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