Are you a fan of creamy, comforting soups that pack a punch? Look no further than Manhattan Clam Chowder! This classic dish has been a favorite among seafood lovers and soup enthusiasts alike for generations. And while some may think it’s just a simple clam chowder with a New York twist, we’re here to tell you that there’s so much more to this recipe than meets the eye.
In this article, we’ll be diving into 18 different Manhattan Clam Chowder recipes that will take your taste buds on a wild ride. From classic takes with fresh clams and rich cream, to spicy variations with chorizo and coconut milk, to hearty versions with bacon and thyme – we’ve got you covered.
Whether you’re a seasoned cook looking for new inspiration or just starting out in the kitchen, these recipes are sure to satisfy your cravings and leave you feeling full and happy. So grab a bowl, get cozy, and let’s dive into the wonderful world of Manhattan Clam Chowder!
Classic Manhattan Clam Chowder with Fresh Clams
Classic Manhattan Clam Chowder with Fresh Clams Recipe
A quintessential New England classic, this creamy clam chowder is a staple of coastal cuisine. With the addition of fresh clams, this recipe elevates the flavors to new heights.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup clam juice
– 1/2 cup whole milk
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups fresh clams, scrubbed and rinsed
– 2 tablespoons chopped fresh parsley
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Sprinkle flour over the mixture; whisk to combine. Cook for 1 minute.
3. Gradually stir in clam juice and milk. Bring to a simmer.
4. Reduce heat to low and add thyme, salt, and pepper. Simmer for 10 minutes.
5. Add fresh clams; cook until they open, about 5-7 minutes.
6. Stir in parsley. Serve hot with oyster crackers or crusty bread.
Cooking Time: 25-30 minutes
Spicy Manhattan Clam Chowder with Chorizo
This recipe adds a bold twist to the classic Manhattan clam chowder by incorporating spicy chorizo sausage and a kick of heat from red pepper flakes. The result is a rich, flavorful soup that’s perfect for a chilly evening.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 cup clam juice
– 1/4 cup chopped chorizo sausage
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add clams, diced tomatoes, clam juice, chorizo, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until clams open.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with parsley or cilantro.
Cooking Time: 20-22 minutes
Creamy Manhattan Clam Chowder with Coconut Milk
This rich and creamy soup combines the classic flavors of Manhattan clam chowder with the unique twist of coconut milk, creating a velvety and indulgent treat.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 cup coconut milk
– 1/4 cup clam juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add clams, diced tomatoes, coconut milk, clam juice, and thyme. Stir to combine.
3. Bring mixture to a simmer and cook for 10-12 minutes or until the flavors have melded together and the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 15-18 minutes
Manhattan Clam Chowder with Bacon and Thyme
A creamy, savory twist on the classic Manhattan Clam Chowder, this recipe adds smoky depth with crispy bacon and a hint of thyme.
Ingredients:
– 2 tablespoons butter
– 6 slices of thick-cut bacon, diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) of Manhattan Clam Chowder
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Cook the bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside.
2. Add butter to the same pot and sauté the onion and garlic until softened.
3. Pour in the Manhattan Clam Chowder and bring to a simmer.
4. Stir in the heavy cream and thyme. Reduce heat to low and let cook for 5-7 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with crispy bacon and chopped chives (optional).
Cooking Time: 15-20 minutes
Vegetable-Packed Manhattan Clam Chowder
This recipe transforms the classic Manhattan clam chowder into a vegetable-packed delight, perfect for a cozy evening meal. With a medley of colorful vegetables and succulent clams, this soup is sure to become a new favorite.
Ingredients:
• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups mixed vegetables (such as bell peppers, carrots, zucchini, and potatoes)
• 1 can (14.5 oz) clams, drained and chopped
• 2 cups clam juice
• 1 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add mixed vegetables; cook until tender, about 10 minutes.
4. Stir in clams, clam juice, chicken broth, and thyme.
5. Bring to a simmer and cook for 15-20 minutes or until soup has thickened slightly.
6. Season with salt and pepper to taste.
Cooking Time: Approximately 30-40 minutes
Quick Manhattan Clam Chowder with Canned Clams
This creamy and flavorful chowder is a perfect solution when you need a comforting meal in no time. With just a few ingredients and simple steps, you’ll have a delicious bowl of soup ready in under 30 minutes.
Ingredients:
– 1 can (14.5 oz) of chopped clams
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Sprinkle flour and whisk to combine; cook for 1 minute.
4. Gradually stir in chicken broth and heavy cream or half-and-half.
5. Add canned clams and season with salt and pepper to taste.
6. Simmer the chowder for 10-12 minutes, or until heated through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Manhattan Clam Chowder with White Wine and Herbs
This creamy chowder is a twist on the classic recipe, adding a touch of sophistication with white wine and fresh herbs. Perfect for a cozy dinner party or a special occasion.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) chopped clams
– 1 cup clam juice
– 1/2 cup white wine
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add clams, clam juice, white wine, thyme, paprika, salt, and pepper. Stir to combine.
4. Bring mixture to a simmer and cook for 10-12 minutes or until the flavors have melded together.
5. Stir in heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Smoky Manhattan Clam Chowder with Paprika
A rich and savory chowder that combines the bold flavors of smoked paprika with the brininess of clams, all wrapped up in a creamy Manhattan-style broth.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 cup all-purpose flour
– 1 cup clam juice
– 1 cup heavy cream
– 2 cups chopped clams (fresh or canned)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Sprinkle smoked paprika and flour; cook for 1 minute, stirring constantly.
3. Gradually add clam juice and heavy cream; bring to a simmer.
4. Add clams; cook until heated through, about 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: About 15-20 minutes.
Manhattan Clam Chowder with Fresh Corn and Potatoes
This creamy chowder combines the flavors of fresh corn and potatoes with succulent clams, all in a rich and tangy Manhattan-style broth. Perfect for a cozy dinner or lunch.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups fresh corn kernels
– 2 large potatoes, peeled and diced
– 1 pound clams, scrubbed and rinsed
– 4 cups clam juice
– 1 cup whole milk
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add corn and potatoes; cook for an additional 2-3 minutes.
4. Add clams, clam juice, milk, and flour. Stir to combine.
5. Bring mixture to a simmer; cook for 10-12 minutes or until clams are cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Low-Sodium Manhattan Clam Chowder
Low-Sodium Manhattan Clam Chowder: A Hearty and Delicious Twist on a Classic Recipe
This recipe reduces the sodium content of traditional Manhattan clam chowder by using low-sodium broth and carefully measuring seasonings. The result is a rich, flavorful soup that’s perfect for those looking to lower their sodium intake.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and chopped (fresh or frozen)
– 2 cups low-sodium chicken broth
– 1 cup water
– 1 teaspoon dried thyme
– 1/4 teaspoon black pepper
– Salt-free seasoning blend to taste (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add clams, broth, water, thyme, and pepper. Stir to combine.
4. Bring mixture to a simmer and cook for 10-15 minutes or until clams are tender.
5. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Manhattan Clam Chowder with Fennel and Leeks
A classic clam chowder gets a boost from the anise flavor of fennel and the subtle sweetness of leeks, making this Manhattan-style soup a true standout.
Ingredients:
– 2 tablespoons butter
– 1 large onion, chopped
– 2 medium leeks, chopped (white and light green parts only)
– 2 stalks fresh fennel, chopped
– 1 pound clams, scrubbed and rinsed
– 1 cup clam juice
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion, leeks, and fennel; cook until vegetables are tender, about 8 minutes.
3. Add clams, clam juice, paprika, salt, and pepper; stir to combine.
4. Bring mixture to a simmer and cook for 5-7 minutes or until clams are opened.
5. Stir in heavy cream; adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Manhattan Clam Chowder with Garlic Bread Topping
This classic New England-inspired recipe combines the brininess of clams with the warmth of garlic, perfect for a cozy dinner or lunch.
Ingredients:
For the clam chowder:
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup clam juice
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 cups clams, scrubbed and chopped
For the garlic bread topping:
– 4 slices white bread
– 3 cloves garlic, minced
– 1 tablespoon butter, softened
– 1/4 cup grated Parmesan cheese
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until translucent.
2. Add garlic, thyme, and clam juice. Bring to a simmer.
3. Stir in diced tomatoes, heavy cream, salt, and pepper.
4. Add clams and cook until heated through.
5. Meanwhile, preheat oven to 350°F (175°C).
6. Butter bread slices and sprinkle with minced garlic and Parmesan cheese.
7. Place on a baking sheet and bake for 10-12 minutes or until golden brown.
Cooking Time: 30-35 minutes
Manhattan Clam Chowder with Fresh Tomatoes and Basil
This recipe puts a twist on the traditional Manhattan Clam Chowder by incorporating fresh tomatoes and basil, adding a burst of flavor and color to this creamy soup.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1 cup clam juice
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add clams, tomatoes, clam juice, and thyme. Bring to a simmer and cook for 10-12 minutes or until clams are tender.
3. Stir in heavy cream. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped basil leaves if desired.
Cooking Time: 20-25 minutes
Manhattan Clam Chowder with a Kick of Sriracha
This creamy chowder gets a bold boost from the addition of spicy Sriracha, making it a twist on the classic. Perfect for a chilly evening or as a unique appetizer.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup clam juice
– 1/2 cup heavy cream
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1-2 teaspoons Sriracha (depending on desired heat level)
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Stir in diced tomatoes, clam juice, paprika, salt, and pepper. Bring to a simmer.
3. Reduce heat to low and stir in heavy cream. Simmer for 10-15 minutes or until soup has thickened slightly.
4. Stir in Sriracha (start with 1 teaspoon and adjust to taste).
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Slow Cooker Manhattan Clam Chowder
A creamy and flavorful twist on traditional clam chowder, this slow cooker recipe is perfect for a cold winter’s day.
Ingredients:
– 1 pound clams, scrubbed and rinsed
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup clam juice
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley, for garnish
Instructions:
1. Add butter, onion, and garlic to the slow cooker.
2. Cook on low for 6 hours or high for 3 hours.
3. Stir in clam juice, heavy cream, and thyme.
4. Add clams and season with salt and pepper.
5. Cook for an additional 30 minutes.
6. Serve hot, garnished with parsley.
Cooking Time: 6-9 hours (low) or 3-6 hours (high)
Manhattan Clam Chowder with Buttery Croutons
Savor the rich flavors of this classic American soup, featuring succulent clams, tender potatoes, and a hint of smokiness from the bacon.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 slices of bacon, diced
– 1 can (14.5 oz) of whole peeled tomatoes
– 1 cup clam juice
– 1/2 cup water
– 2 large potatoes, peeled and cubed
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 cups clam chowder mix (or homemade version)
– 1/4 cup butter, softened
Instructions:
1. In a large pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add bacon and cook until crispy, then remove from pot with a slotted spoon.
3. Add tomatoes, clam juice, water, potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Stir in clam chowder mix and cook for an additional 5 minutes.
5. Meanwhile, preheat oven to 350°F (175°C). Mix softened butter with a pinch of salt and pepper. Roll out puff pastry to about 1/8 inch thickness. Cut into small squares, about 1 inch per side. Dot each square with a small amount of the butter mixture. Bake for 10-12 minutes or until golden brown.
6. Serve chowder hot, garnished with bacon and croutons.
Cooking Time: 35-40 minutes
Manhattan Clam Chowder with a Twist of Lemon Zest
This creamy soup gets a burst of citrus flavor from the addition of lemon zest, elevating it from a comforting classic to a refreshing twist. Serve with crusty bread for a delightful meal.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup clam juice
– 1/2 cup heavy cream
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 2 lemons, zested (about 2 tablespoons)
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in diced tomatoes, clam juice, heavy cream, thyme, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
5. Stir in lemon zest just before serving. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Manhattan Clam Chowder with Fresh Parsley and Dill
This classic Manhattan-style clam chowder gets a fresh twist with the addition of parsley and dill. A creamy and savory soup that’s perfect for any occasion.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed
– 1 cup clam juice
– 1/2 cup heavy cream
– 1/4 cup chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add clams, clam juice, and heavy cream. Bring to a simmer.
3. Reduce heat to low and let soup simmer for 10-12 minutes or until clams are tender.
4. Stir in parsley and dill. Season with salt and pepper to taste.
5. Serve hot, garnished with additional parsley and dill if desired.
Cooking Time: 20-22 minutes
Summary
Get ready to dive into the delicious world of Manhattan clam chowder! This article presents 18 unique recipes that will satisfy your cravings. From classic combinations to spicy twists, creamy additions, and savory flavors, there’s something for everyone. Discover how to make a hearty and comforting bowl with fresh clams, chorizo, coconut milk, or even canned clams. Explore the versatility of this beloved dish by trying out recipes with bacon, thyme, white wine, herbs, paprika, corn, potatoes, fennel, leeks, garlic bread, tomatoes, basil, sriracha, slow cooker, buttery croutons, lemon zest, parsley, and dill. Whether you’re a seasoned chef or a beginner in the kitchen, these recipes are sure to become new favorites.