Today, I’m making another tasty dish with clams. Yep, it’s a delicious soup you can cook in your own kitchen. This super soup has fresh clams, veggies, and yummy spices—it’s like a flavor party in a bowl! This Manhattan Clam Chowder is perfect for a cozy night with your family, especially when it’s chilly outside. It’s super easy, quick, and packed with flavors. If you enjoyed my Pumpkin Clam Chowder or Cape Cod Clam Chowder, you’re in for a treat with this one. Give it a try!

Why Manhattan Clam Chowder?

This Manhattan Clam Chowder recipe is fantastic if you’re looking to up your soup skills. It’s an excellent option for seafood lovers, offering a satisfying dish that blends the goodness of the ocean with healthy veggies. The ingredients are simple, and it’s easy to make, making it perfect for everyone.

Manhattan Clam Chowder is special because of its bright red broth and strong flavors. Unlike the Cape Cod Clam Chowder, this soup uses tomatoes, making it lighter, tangier, and a bit spicy. It’s a little bit different from regular soups.

Ingredients

Get these ingredients together to make a delicious pot of Manhattan Clam Chowder:

• 2 dozen fresh clams, scrubbed clean
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced carrots
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• A pinch of red pepper flakes for a subtle kick
• Fresh parsley for garnish

How to Make Manhattan Clam Chowder

Prepare the Clams

First, wash the clams really well to get rid of any dirt. If a clam has a broken shell, say bye-bye to it. Steam the clams until they pop open, then take out the meat and chop it up.

Sauté the Aromatics

In a big pot, heat some olive oil on medium heat. Throw in onions, celery, and carrots, and cook until they get soft. Add tiny pieces of garlic and cook for one more minute to mix all the flavors.

Add Tomatoes and Broth

Pour in crushed tomatoes and vegetable broth, and give it a good stir. Add dried thyme, a bay leaf, salt, pepper, and a little spicy red pepper. Let everything simmer together.

Incorporate Clams

Put the chopped clams into the pot. Let them hang out with the tasty broth for 20-25 minutes. This lets all the flavors become best friends, and the veggies become nice and soft.

Serve and Garnish

Scoop the Manhattan Clam Chowder into bowls and add some fresh parsley on top. Eat it while it’s hot, and get ready to feel like you’re in the busy streets of Manhattan with every spoonful!

Kitchen Equipment Needed

Before you start cooking this recipe, make sure you have the following kitchen tools:

• Large pot
• Steamer
• Cutting board
• Sharp knife
• Ladle
• Stirring spoon

How to Store Manhattan Clam Chowder

If you have extra Manhattan Clam Chowder, put it in a sealed container in the fridge. It’ll stay good for about three days. If you want to keep it even longer, think about freezing it in small portions.

Tips

You can Have fun making this soup your own! Try adding small pieces of potatoes, or switch the spicy red pepper flakes for a bit of smoky paprika.

If you want a lighter version, use chicken broth instead of vegetable broth.

FAQ

Wondering about using canned clams instead of fresh ones?

While fresh clams give a nice texture, and I recommend you use the fresh ones, canned clams are a handy option. Just make sure to drain and rinse them before tossing them into the chowder.

Concerned about spiciness?

The little bit of red pepper flakes gives a gentle kick, but you can change the spice level. Add more or skip it altogether.

Food Pairings

Enjoy your Manhattan Clam Chowder with a crunchy baguette or Trid with Filipino cheese bread they add a great crunchy feeling to every bite. And for a drink, I prefer to enjoy my Manhattan Clam Chowder without any drinks, but it is up to you, you can try it with any drink you prefer.

Conclusion

There you go, a trip through the delicious smells of Manhattan all packed into a bowl of clam chowder. Simple and easy to make in the kitchen, this recipe is worth the try if you love seafood soups. Don’t keep it a secret, share it with your friends and family. And remember to subscribe for more recipes.

Manhattan Clam Chowder

Recipe by MamaCourse: Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

250

kcal

Total time

45

minutes

This is really a yummy delious soup Manhattan Clam Chowder! It's a warm soup to have in your kitchen. It has sea treasures like clams, and it's all swimming in a tomato pool. Super easy to make and super tasty as well!

Ingredients

• 2 dozen fresh clams, scrubbed clean

• 1 cup diced onions

• 1 cup diced celery

• 1 cup diced carrots

• 3 cloves garlic, minced

• 1 can (28 ounces) crushed tomatoes

• 4 cups vegetable broth

• 1 teaspoon dried thyme

• 1 bay leaf

• Salt and pepper to taste

• A pinch of red pepper flakes for a subtle kick

• Fresh parsley for garnish

Directions

• First, wash the clams really well to get rid of any dirt. If a clam has a broken shell, say bye-bye to it. Steam the clams until they pop open, then take out the meat and chop it up.
• In a big pot, heat some olive oil on medium heat. Throw in onions, celery, and carrots, and cook until they get soft. Add tiny pieces of garlic and cook for one more minute to mix all the flavors.
• Pour in crushed tomatoes and vegetable broth, and give it a good stir. Add dried thyme, a bay leaf, salt, pepper, and a little spicy red pepper. Let everything simmer together.
• Put the chopped clams into the pot. Let them hang out with the tasty broth for 20-25 minutes. This lets all the flavors become best friends, and the veggies become nice and soft.
• Scoop the Manhattan Clam Chowder into bowls and add some fresh parsley on top. Eat it while it's hot, and get ready to feel like you're in the busy streets of Manhattan with every spoonful!

Notes

• You can Have fun making this soup your own! Try adding small pieces of potatoes, or switch the spicy red pepper flakes for a bit of smoky paprika.
• If you want a lighter version, use chicken broth instead of vegetable broth.