Get ready for a taste of the East Coast classic - Manhattan Clam Chowder with a twist! This quick and easy soup recipe is perfectly authentic, yet lightened up! It's warm and rich, yet it's not heavy making it perfect for any time of year!
Let's get started!
Jump to:
And, if you're looking for more super tasty soups, you have come to the right place!
Try my Creamy Vegetable Soup or my Mexican Chicken Soup! They're full of flavor and satisfying without being too heavy!
Pull Up A Chair and Let's Chat!
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 and it's so good anytime. I'm a big fan of year-round comfort food and this hits the mark.
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.
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. No, I'm not sponsored. I use my own monies. 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!
Frequently Asked Questions
Is this recipe gluten-free?
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.
What if I don't like clams?
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!
What in the world is clam juice?
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.
For other awesome chowders try my New England Clam Chowder Recipe or my Seafood Chowder!
Manhattan Clam Chowder Recipe
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
- ½-1 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.
- Remove the bay leaves and enjoy!
Notes
Nutrition
Storage and Reheating Instructions
Store leftovers of this soup in an airtight container for up to 3 days. It will stay good in the freezer for up to 3 months.
To reheat, you can use the stovetop or the microwave. Just do so slowly. Don't attempt the cook the fire out of it all at once. Creamy soups need a little time and TLC when getting rewarmed.
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!
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! And, as always, be kind. I'm only human.
Happy Cooking!
-Rufus
Other Easy Soup Recipes
Prime Rib Soup - A phenomenal soup and a perfect recipe for leftover prime rib!
Egg Drop Soup - A classic Chinese restaurant staple that's quick, easy, and delicious anytime!
Greek Lemon Chicken Orzo Soup - A fabulously delicious, super simple soup. It's a fun twist on a classic chicken noodle that's just too good!
Leave a Reply