I really enjoy both Manhattan Clam Chowder and New England clam chowder. Since I’ve shared my recipe for New England Clam Chowder here on the blog, I thought it’s time to share with you my popular Manhattan Clam Chowder recipe. This is a hearty soup with soft potatoes, carrots and celery and of course clams. The pepper gives it a spicy kick that’s really nice on a winter day. Manhattan clam chowder is great as a main course for lunch or a first course for dinner. Give this soup recipe a try and let me know how you like it.

Manhattan Clam Chowder Ingredients

• 2 Tablespoons olive oil

• 1 medium yellow onion, diced

• 3 celery stalks, diced

• 2 large carrots, diced

• 1 pound yukon gold potatoes, diced

• 2 cloves garlic, minced

• 2 Tablespoons tomato paste

• 28 ounce can whole, peeled tomatoes + liquid, diced

• 2 8 ounce bottles clam juice

• 4 6.5 ounce cans of clams + juice, minced

• 1 bay leaf

• 3 sprigs fresh thyme

• crushed red pepper, to taste

• kosher salt or to taste

• Freshly ground black pepper

• 2 Tablespoons parsley, chopped for garnish

Manhattan Clam Chowder Instructions

First, heat the oil in a large pot over medium heat. Add the onion, celery, garlic, carrot, and crushed red pepper and sweat until soft and onions are translucent, no color. Approximately 8 minutes.

Next, you’ll want to add the tomato paste and cook while stirring for about 1 minute. After 1 minute, add thyme, bay leaf, potatoes, clams, clam juice, diced tomatoes with juice, and salt to the pot. Bring to a boil. Lower the heat and simmer, stirring occasionally so that the potatoes don’t stick to the bottom, until the potatoes are tender.

Season with pepper and salt to taste and serve with a sprinkle of fresh parsley. Voila! There you have a tasty warm Manhattan clam chowder to enjoy! You can serve this with a hearty rustic sourdough bread and it’s a wonder dish.