Manhattan Clam Chowder

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Manhattan Clam Chowder – a delicious soup, loaded with diced clams in a savory tomato base. Unlike its cousin New England Clam Chowder, it is low in calories and high in fiber. This recipe makes a large kettle of delicious clam chowder. Freeze the leftovers for a fast lunch or dinner soup.

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Key Takeaways:

Healthy Alternative: Manhattan Clam Chowder is low in calories and high in fiber, making it a healthier option compared to New England Clam Chowder.
Flavorful Ingredients: The soup features clams, tomatoes, potatoes, bacon, and a blend of Italian seasonings for a savory, satisfying dish.
Large Batch Cooking: This recipe yields approximately 16 cups of chowder, ideal for serving a crowd or freezing for future meals.
Easy Ingredient Substitutions: You can use store-bought ingredients like canned diced tomatoes and clam juice to simplify the recipe while retaining its delicious flavor.
Cooking Tips: Frying bacon and onions separately adds layers of flavor to the soup. Bacon fat enhances the taste, but it’s optional for those watching their calories.
Meal Prep Friendly: Freeze leftovers for a quick and hearty lunch or dinner option that saves time without sacrificing flavor.

Overview

Manhattan Clam Chowder is a hearty, flavorful soup made with tender clams, a savory tomato-based broth, and a medley of vegetables and herbs for a wholesome and satisfying meal. Unlike creamy New England Clam Chowder, this red clam chowder is lighter, lower in calories, and packed with fiber, making it a nutritious option without sacrificing taste. Loaded with clams, clam juice, tomatoes, onions, potatoes, and optional bacon, it’s simmered to perfection for a rich, comforting flavor that pairs perfectly with crusty bread. This easy Manhattan Clam Chowder recipe makes a large batch, perfect for family dinners, gatherings, or freezing for a quick and delicious lunch or dinner.

Which Type Of Chowder Do You Like?

Red vs. White? Manhattan vs. New England. No, it isn’t a sports contest – just a couple of bowls of soup. However, some are as passionate about which type of clam chowder they love – as they are about their sports teams. Don’t try to convince New England Clam Chowder lovers that Manhattan Clam Chowder is just as good, and vice versa! So for all you Manhattan Clam Chowder lovers, this recipe is for you!

What Makes Manhattan Clam Chowder So Delicious?

Homegrown ingredients make this clam chowder extra tasty. Did I hear you say, “I don’t have those homegrown ingredients? Not to worry. You can still make tasty and fabulous clam chowder with ingredients from the grocery store. So here is what you will need. Lots of clams with extra clam juice. Canned diced tomatoes with garlic, onion, and Italian seasonings added. Potatoes, bacon (optional if you’re watching your calories), onion, herbs, and tomato paste. Salt and pepper to taste. That’s it.

How Do I Make Manhattan Clam Chowder?

Add the clams, clam juice, tomatoes, and tomato paste to a large kettle (8-quart size). Chop and then cook the bacon until it is crispy. Add it to the kettle. Discard all but a tsp. of the bacon fat. Dice and fry the onion in the bacon fat until it’s translucent and add the onion to the kettle. Add the seasonings and simmer for at least 30 minutes. Taste, add salt and pepper to taste, serve, and enjoy with an artisan baguette.

This recipe makes about 16 cups of Manhattan Clam Chowder. So invite a crowd over for dinner, or freeze the leftovers.

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FAQ:

What’s the difference between Manhattan and New England Clam Chowder?

Manhattan Clam Chowder has a tomato-based broth and is lower in calories and higher in fiber. New England Clam Chowder features a creamy, milk-based broth.

Can I use fresh clams instead of canned?

Absolutely! Fresh clams will enhance the flavor, but you’ll need to steam and extract the meat and juice before adding them to the chowder.

Can I make this recipe vegetarian?

Yes, omit the clams and bacon, and substitute vegetable stock for the clam juice. Add more vegetables like celery or carrots for added texture and flavor.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally.

What’s the best side dish for Manhattan Clam Chowder?

An artisan baguette or crusty bread is perfect for dipping. A fresh green salad also complements the soup well.

Can I make this chowder in a slow cooker?

Yes, combine all ingredients except the bacon and onions in the slow cooker. Cook on low for 6–8 hours. Add the cooked bacon and onions during the last hour for the best flavor.

5 from 1 vote