This Manhattan Clam Chowder with Cauliflower is loaded with tender clams and vegetables in a rich tomato broth finished with heavy cream. Bacon, clam juice, and caramelized tomato paste give the broth plenty of savory flavor, and the whole thing comes together in about 30 minutes.
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This Manhattan Clam Chowder with Cauliflower is a little different from the traditional version, and that's exactly how I like it. It's loaded with clams and vegetables in a tomato-based broth, but I finish mine with heavy cream for a little extra richness.
Cauliflower takes the place of the usual potatoes, and plenty of bacon, clam juice, and caramelized tomato paste give the broth great flavor. Best of all, it comes together in about 30 minutes.
Why You'll Love This MAnhattan Clam Chowder
- Lots of clams: This chowder uses 2–3 cups, so you actually get clams in every bowl.
- Rich, flavorful broth: Bacon, clam juice, tomato paste, and heavy cream make a seriously good combination.
- Ready in about 30 minutes: Plenty of flavor without an all-day simmer.
- Loaded with vegetables: Cauliflower, carrots, celery, and onion make it hearty enough for dinner.
- Easy ingredients: Everything is easy to find at a regular grocery store.
What You'll Need & Why
- Bacon + salted butter: The flavorful base for sautéing the vegetables and starting the broth.
- Onion, carrots + celery: Classic aromatics that add savory flavor and a little sweetness.
- Cauliflower: Makes the chowder hearty and tender without using the traditional potatoes.
- Tomato paste + tomato sauce: Create the rich tomato base; cooking the paste until dark red adds even more depth.
- Clam juice + chicken broth: Give the broth plenty of savory, briny clam flavor without overpowering it.
- Bay leaves + dried thyme: Simple herbs that work well with the clams and tomato broth.
- Heavy cream: Rounds out the tomato broth and gives the chowder the richness I love.
- Canned baby clams: The star of the soup—and we use plenty of them.
The Recipe Rundown
Here’s the quick version before you get started:
- Cook the bacon: Sauté the bacon with the butter in a Dutch oven over medium-high heat.
- Add the vegetables: Stir in the onion, carrots, celery, and cauliflower and cook for a few minutes until they begin to soften.
- Caramelize the tomato paste: Stir in the tomato paste and cook until it turns a deep red.
- Simmer the chowder: Add the clam juice, chicken broth, tomato sauce, bay leaves, and thyme. Simmer until the vegetables are tender.
- Add the cream: Stir in the heavy cream and bring the chowder back to a gentle simmer.
- Finish with the clams: Add the drained clams and cook just until warmed through. Remove the bay leaves and serve.
Swaps & Variations
A few easy ways to switch things up and make this Manhattan clam chowder work for whatever mood you’re in.
- Cauliflower: Fresh or frozen cauliflower both work. If using frozen, keep an eye on it since it may become tender more quickly.
- Clams: I use canned baby clams because they're easy to find and convenient. Be sure to drain and rinse them before adding.
- Broth: Vegetable broth can be used in place of chicken broth.
- More tomato: Add diced tomatoes if you prefer a chunkier, more tomato-forward broth.
- Add more seafood: Shrimp, scallops, or chunks of firm white fish can be added near the end of cooking. Cook just until the seafood is done.
Tips For The Best Manhattan Clam Chowder With Cauliflower
A few quick ways to make this Manhattan clam chowder with cauliflower taste like you cooked all day (even though you didn’t).
- Cook the tomato paste well: Let it cook until it turns deep red before adding the liquids. This mellows the raw tomato flavor and adds richness to the broth.
- Cut the cauliflower evenly: Keep the florets fairly small and similar in size so they become tender at the same time.
- Add the cream near the end: Stir it in once the vegetables are tender and keep the chowder at a gentle simmer.
- Don't overcook the clams: Add them last and cook just until warmed through so they stay tender.
- Taste before adding salt: Clam juice can be quite salty, so taste the finished chowder before adding additional salt.
Manhattan Clam Chowder Recipe
Equipment
- dutch oven
Ingredients
- 8 slices bacon, diced
- 3 tablespoon salted butter
- 1 med onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 head cauliflower, diced
- 2 tablespoon tomato paste
- 2 (8 oz bottles) clam juice
- 4 cups chicken broth
- 1 cup tomato sauce
- 2 bay leaves
- 1 tsp dried thyme
- ½ 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.
- Remove the bay leaves and enjoy!
Notes
Nutrition
Storage & Reheating
- Refrigerator: Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling once the cream and clams have been added.
- Make ahead: You can make the chowder ahead and reheat it gently before serving. For the best texture, you can also wait to add the cream and clams until you're reheating it.
- Freezer: I don’t recommend freezing this one — the cauliflower and dairy can get mushy and grainy after thawing.
Recipe Testing Notes
- Canned clams: I use canned clams because good-quality fresh seafood isn't readily available where I live. They're affordable, easy to keep on hand, and work beautifully in this chowder. If you have access to good fresh clams, you can certainly use those instead.
- Clam juice: This is simply the flavorful broth from cooked clams. It gives the chowder its briny seafood flavor and is usually sold near the canned seafood at the grocery store.
You’ll Also Love
A few more cozy, big-flavor favorites to keep your weeknight rotation happy.
- Creamy Chicken Pot Pie Soup — classic comfort that always hits the spot.
- 20 Cozy Sick Day Recipes — the ultimate roundup of soothing, feel-better bowls.
- New England Clam Chowder: Creamy, classic clam chowder with tender potatoes and plenty of clams.
- Shrimp and Okra Gumbo: A rich, savory gumbo with shrimp, smoky sausage, and roasted okra.
- Creamy Seafood Chowder: A hearty 30-minute chowder loaded with seafood in a creamy broth.
- Easy One-Pot Lasagna Soup — all the comfort without the fuss.
- Vegetable Beef Soup — hearty but not heavy, packed with feel-good veggies.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
