Manhattan Clam Chowder

Article by Emily Saladino

Hearty but not heavy, this Manhattan clam chowder recipe bursts out of the pot with tangy tomato flavor. Red clam chowder is often overshadowed by the creamy New England style, but Food Network Kitchen’s Manhattan clam chowder recipe is guaranteed to impress. Here’s everything you need to know to make a satisfying soup recipe that everyone will love.

What Is Clam Chowder?

Clam chowders encompass a range of American soups that contain fresh or canned clams as well as potatoes, onions and other ingredients.

Some historians believe the earliest American clam chowders date to the 1700s and were eaten by European colonists in what’s now the northeastern United States. New England and Manhattan clam chowder recipes are the most common modern regional variations, but New Jersey and Florida have their own clam chowder soups, too.

Manhattan Clam Chowder vs. New England Clam Chowder

Manhattan clam chowder is a red soup made with clams, clam juice, potatoes and other vegetables, plus tomato paste and fresh or canned tomatoes. It’s thinner than cream- or milk-based New England clam chowder, which has an off-white color and contains clams as well as potatoes, onions and sometimes bacon or salt pork for flavor.

How to Make Manhattan Clam Chowder Like a Pro

With Food Network Kitchen’s expert tips, this recipe for Manhattan clam chowder will soon become part of your regular rotation.

Use the right type of potato. Waxy potatoes fingerling, red and new potatoes work best in this recipe for Manhattan clam chowder because they maintain their shape and consistency while they’re simmered in the hot broth.

Mince the clams. Smaller pieces of clam give the chowder lots of flavor and make it easier to eat. Our recipe developers love the convenience of canned clams, but you can also use fresh cherrystone or little neck clams. Add them to the pot after the potatoes are fork-tender and simmer for 5 to 8 more minutes, or until the clamshells open.

Tie the herbs together. Tender herbs like parsley and thyme can lose their shape or even disintegrate as they simmer with the other clam chowder soup ingredients. Tie them together with the bay leave with kitchen twine so you can easily remove the bushel when your Manhattan clam chowder recipe is done cooking.

Customize your Manhattan clam chowder recipe. Our recipe developers love the way the flavors and aromas of minced fresh parsley brighten the soup, but you can also swap the parsley for minced celery leaves or sprinkle the tops of each bowl with crumbled oyster crackers.

How to Store this Manhattan Clam Chowder Recipe

Store your Manhattan clam chowder recipe in an airtight container in the refrigerator for up to 3 days. Reheat it in a covered saucepan over low heat.

You can freeze Manhattan clam chowder in an airtight container for up to one month. Thaw it in the refrigerator overnight, then pour the defrosted clam chowder soup into a covered pot over low heat and simmer until heated through.