18 Hearty Manhattan Clam Chowder Recipes Delicious

Just when you thought clam chowder couldn’t get any heartier, along comes Manhattan-style to shake things up! Perfect for those chilly evenings or when you’re craving a bowl of comfort, these 18 recipes promise a delicious twist on the classic. Whether you’re a seasoned chef or a curious newbie, there’s a bowl here with your name on it. Let’s dive into the savory, tomato-based goodness that awaits!

Classic Manhattan Clam Chowder with Fresh Clams

You’ve probably had your fair share of clam chowders, but there’s something about a Classic Manhattan Clam Chowder that just hits different, especially when you’re using fresh clams. It’s tangy, hearty, and packed with flavors that’ll make you forget all about the creamy versions.

Ingredients

• For the broth:
  • 2 cups water
  • 1 lb fresh clams, scrubbed
  • 1 tbsp olive oil
• For the vegetables:
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onions
  • 2 cloves garlic, minced
• For the seasoning:
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup tomato juice
  • Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the carrots, celery, and onions. Cook for about 5 minutes, or until the vegetables start to soften.
3. Stir in the garlic, thyme, and bay leaf. Cook for another minute until fragrant.
4. Pour in the water and bring to a simmer. Add the clams, cover, and cook for 5-7 minutes, or until the clams open. Discard any that don’t open.
5. Remove the clams from the pot. Once cool enough to handle, remove the meat from the shells and chop it.
6. Return the clam meat to the pot. Add the diced tomatoes and tomato juice. Simmer for 15 minutes to blend the flavors.
7. Season with salt and pepper to taste. Remove the bay leaf before serving.

Ladle this vibrant chowder into bowls and serve with a side of crusty bread for dipping. The tomatoes give it a slight acidity that balances the sweetness of the clams, making every spoonful a delightful contrast of flavors.

Spicy Manhattan Clam Chowder with Chorizo

Spicy Manhattan Clam Chowder with Chorizo is the perfect dish to warm you up on a chilly evening. You’ll love the bold flavors and the slight kick from the chorizo.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 cup diced chorizo
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 2 cloves garlic, minced
• For the soup:
  • 2 cups clam juice
  • 1 cup diced tomatoes
  • 1 cup diced potatoes
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
  • 1 lb chopped clams
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chorizo and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Tip: Render the fat from the chorizo well for maximum flavor.
4. Add onions, celery, and carrots. Cook for 5 minutes until softened.
5. Stir in garlic and cook for 1 minute until fragrant.
6. Pour in clam juice and scrape the bottom of the pot to release any browned bits.
7. Add tomatoes, potatoes, smoked paprika, red pepper flakes, and bay leaf. Bring to a boil.
8. Reduce heat to low and simmer for 15 minutes, or until potatoes are tender.
9. Tip: Simmer gently to avoid breaking the potatoes.
10. Stir in chopped clams and cook for 2 minutes just to heat through.
11. Tip: Don’t overcook the clams or they’ll become tough.
12. Season with salt to taste and remove the bay leaf before serving.

Mmm, this chowder is hearty with a smoky depth from the chorizo and a spicy kick. Serve it with crusty bread to soak up every last bit of the flavorful broth.

Creamy Manhattan Clam Chowder with Coconut Milk

Manhattan clam chowder gets a creamy twist with coconut milk, making it a comforting yet exotic dish you’ll want to make on repeat. Perfect for those chilly evenings when you crave something hearty but a little different.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
• For the chowder:
  • 2 cups clam juice
  • 1 cup coconut milk
  • 2 cups diced tomatoes
  • 1 lb clams, cleaned
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, celery, and carrots. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Pour in clam juice and coconut milk, then add diced tomatoes. Bring to a simmer.
5. Add clams, thyme, and smoked paprika. Cover and simmer for 10 minutes. Tip: The clams are done when they open.
6. Season with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.

Serve this chowder hot, with a sprinkle of fresh herbs on top. The coconut milk adds a silky texture, while the clams bring a briny depth that’s irresistible. Try pairing it with crusty bread for dipping.

Manhattan Clam Chowder with Bacon and Thyme

Feeling chilly? This Manhattan Clam Chowder with Bacon and Thyme is your cozy bowl of comfort. It’s packed with flavors that’ll warm you right up.

Ingredients

• For the base:
  • 4 slices bacon, chopped
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tsp thyme leaves
• For the broth:
  • 2 cups clam juice
  • 1 cup water
  • 1 can (14.5 oz) diced tomatoes
  • 1 bay leaf
• For the clams:
  • 2 cans (6.5 oz each) chopped clams, drained

Instructions

1. In a large pot over medium heat, cook the bacon until crispy, about 5 minutes. Tip: Save the bacon fat for extra flavor.
2. Add the onion, carrots, celery, and garlic to the pot. Cook until soft, about 5 minutes. Stir in the thyme.
3. Pour in the clam juice, water, diced tomatoes, and add the bay leaf. Bring to a boil, then simmer for 15 minutes. Tip: Skim off any foam for a clearer broth.
4. Add the chopped clams and simmer for another 5 minutes. Tip: Don’t overcook the clams to keep them tender.
5. Remove the bay leaf before serving. Season with salt and pepper if needed.

Velvety textures from the vegetables and clams make every spoonful satisfying. Serve with crusty bread to dunk into the rich, tomato-based broth.

Vegetable-Packed Manhattan Clam Chowder

Craving something hearty yet packed with veggies? This Manhattan clam chowder is your go-to, blending the ocean’s bounty with garden freshness in every spoonful.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
• For the soup:
  • 1 can (28 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 lb potatoes, cubed
  • 1 tsp dried thyme
  • 1 bay leaf
• For the finish:
  • 2 cans (6.5 oz each) chopped clams, drained
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook until soft, about 5 minutes.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add diced tomatoes, vegetable broth, potatoes, thyme, and bay leaf. Bring to a boil.
4. Reduce heat to low. Simmer for 20 minutes, or until potatoes are tender.
5. Tip: For a thicker chowder, mash some potatoes against the side of the pot.
6. Add clams and parsley. Season with salt and pepper. Cook for 5 more minutes.
7. Tip: Fresh clams can be used instead of canned; steam them separately and add at this step.
8. Remove bay leaf before serving.
9. Tip: Let the chowder sit for 10 minutes off the heat to deepen the flavors.

Ladle this vibrant chowder into bowls and enjoy the contrast of tender clams and crisp veggies. Perfect with a slice of crusty bread for dipping.

Quick Manhattan Clam Chowder with Canned Clams

You know those days when you’re craving something hearty but don’t have hours to spend in the kitchen? This Quick Manhattan Clam Chowder with Canned Clams is your savior. It’s packed with flavor, easy to whip up, and uses pantry staples you likely already have.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
• For the soup:
  • 2 (8 oz) cans clams, drained with juice reserved
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
• For finishing:
  • 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and celery, cooking until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Pour in the reserved clam juice, diced tomatoes, chicken broth, thyme, and bay leaf. Bring to a boil.
5. Reduce heat to low and simmer for 15 minutes to meld flavors. Tip: Skim off any foam that rises to the top.
6. Add the canned clams and simmer for another 5 minutes. Tip: Avoid overcooking the clams to keep them tender.
7. Remove the bay leaf, season with salt and pepper, and stir in parsley.

Chowder’s ready when it’s rich, slightly tangy from the tomatoes, and the clams are just tender. Serve it with a sprinkle of extra parsley and crusty bread on the side for dipping.

Manhattan Clam Chowder with White Wine and Herbs

Oh, you’re in for a treat with this Manhattan Clam Chowder. It’s a hearty, herb-infused bowl of comfort that’s perfect for those chilly evenings or when you’re craving something with a bit of zest.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 2 cloves garlic, minced
• For the broth:
  • 1 cup dry white wine
  • 2 cups clam juice
  • 1 cup water
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp oregano
• For the chowder:
  • 2 cups diced potatoes
  • 2 cans (6.5 oz each) chopped clams, drained
  • 1 can (14.5 oz) diced tomatoes
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions, celery, and carrots. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in white wine, scraping any bits off the bottom of the pot. Let it simmer for 3 minutes to reduce slightly.
5. Add clam juice, water, bay leaf, thyme, and oregano. Bring to a boil.
6. Reduce heat to low and simmer for 10 minutes to let flavors meld.
7. Add potatoes and cook for 15 minutes, or until potatoes are tender.
8. Stir in chopped clams and diced tomatoes. Simmer for another 5 minutes.
9. Season with salt and pepper. Remove bay leaf before serving.

Ladle this chowder into bowls and enjoy the rich, tomato-based broth packed with tender clams and veggies. For an extra touch, serve with a sprinkle of fresh parsley or a side of crusty bread to dunk into that flavorful broth.

Smoky Manhattan Clam Chowder with Paprika

Ever find yourself craving something hearty yet slightly different from the usual? This smoky Manhattan clam chowder with paprika is your answer, blending classic flavors with a twist that’ll keep you coming back for more.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups clam juice
  • 2 cups diced tomatoes
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 lb chopped clams, drained
  • 1 cup diced potatoes
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions, celery, and carrots. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in clam juice and add diced tomatoes, smoked paprika, thyme, and bay leaf. Bring to a simmer.
5. Add potatoes and simmer for 15 minutes, or until potatoes are tender.
6. Tip: For a deeper flavor, let the soup simmer uncovered to reduce slightly.
7. Stir in chopped clams and cook for another 5 minutes. Remove bay leaf.
8. Tip: Don’t overcook the clams; they just need to heat through.
9. Season with salt and pepper to taste.
10. Tip: Serve with a sprinkle of fresh parsley for a pop of color and freshness.

Just like that, you’ve got a chowder that’s smoky, savory, and packed with tender clams and veggies. Perfect with crusty bread for dipping or as a stand-alone comfort dish on chilly evenings.

Manhattan Clam Chowder with Fresh Corn and Potatoes

Out of all the comforting bowls you can whip up, this Manhattan Clam Chowder with Fresh Corn and Potatoes is a game-changer. It’s hearty, brimming with flavors, and surprisingly easy to make.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
• For the chowder:
  • 4 cups clam juice
  • 1 cup water
  • 2 cups diced potatoes
  • 1 cup fresh corn kernels
  • 2 cans (6.5 oz each) chopped clams, drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and bell pepper. Cook until soft, about 5 minutes.
2. Pour in clam juice and water. Bring to a simmer.
3. Add potatoes, corn, clams, tomatoes, thyme, and bay leaf. Stir well.
4. Simmer uncovered for 20 minutes, or until potatoes are tender. Tip: Stir occasionally to prevent sticking.
5. Remove bay leaf. Season with salt and pepper. Tip: Taste as you go to adjust seasoning.
6. Let the chowder sit for 5 minutes before serving. Tip: This allows flavors to meld together beautifully.

Delightfully chunky and brimming with the sweetness of corn and the briny depth of clams, this chowder is a bowl of comfort. Serve it with a side of crusty bread for dipping, or top with fresh parsley for a pop of color.

Low-Sodium Manhattan Clam Chowder

Oh, you’re going to love this twist on the classic Manhattan clam chowder. It’s packed with all the flavors you crave but with a mindful approach to sodium, making it a heart-friendly option that doesn’t skimp on taste.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 garlic cloves, minced
• For the soup:
  • 2 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes, no salt added
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 2 cans (6.5 oz each) chopped clams, drained
  • 1 cup water

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, celery, and carrots. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the vegetable broth and diced tomatoes, then add the bay leaf, thyme, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes to let the flavors meld.
6. Add the clams and water. Simmer uncovered for another 10 minutes.
7. Remove the bay leaf before serving. Tip: For extra flavor, let the soup sit for 10 minutes after cooking.

Great texture with tender veggies and clams in every spoonful. The tomatoes add a slight acidity that balances the briny clams perfectly. Try serving it with a sprinkle of fresh parsley or a side of crusty whole-grain bread for dipping.

Manhattan Clam Chowder with Fennel and Leeks

Unbelievably comforting and packed with flavor, this Manhattan Clam Chowder with Fennel and Leeks is your next go-to soup for those chilly evenings. You’ll love how the fennel and leeks add a subtle sweetness, balancing the briny clams and rich tomatoes perfectly.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 cup diced leeks, white and light green parts only
  • 1 cup diced fennel
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups clam juice
  • 2 cups diced tomatoes, with their juice
  • 1 lb chopped clams, with their juice
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the leeks and fennel, cooking until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the clam juice and diced tomatoes, bringing the mixture to a simmer.
5. Add the chopped clams, thyme, and bay leaf. Simmer for 15 minutes. Tip: Keep the heat low to avoid boiling the clams, which can make them tough.
6. Season with salt and pepper to taste. Tip: Taste as you go, adjusting the seasoning as needed.
7. Remove the bay leaf before serving.

Now, this chowder boasts a delightful texture with tender clams and vegetables in a savory, tomato-based broth. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Manhattan Clam Chowder with Garlic Bread Topping

Perfect for those chilly evenings when you’re craving something hearty yet refreshing, this Manhattan Clam Chowder with Garlic Bread Topping combines the tangy zest of tomatoes with the savory depth of clams, all crowned with a crispy, garlicky bread topping.

Ingredients

• For the chowder:
  • 2 tbsp olive oil
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 cups clam juice
  • 1 lb chopped clams, drained
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • Salt to taste
• For the garlic bread topping:
  • 4 slices crusty bread
  • 2 tbsp melted butter
  • 1 clove garlic, minced
  • 2 tbsp grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots. Cook until soft, about 5 minutes.
2. Add minced garlic to the pot. Cook for 1 minute until fragrant.
3. Stir in crushed tomatoes, clam juice, chopped clams, thyme, and red pepper flakes. Bring to a simmer.
4. Reduce heat to low. Cover and let simmer for 20 minutes, stirring occasionally.
5. While the chowder simmers, preheat your oven to 375°F.
6. Mix melted butter and minced garlic in a small bowl. Brush onto bread slices. Sprinkle with Parmesan cheese.
7. Place bread on a baking sheet. Bake for 10 minutes, or until golden and crispy.
8. Season the chowder with salt to taste. Ladle into bowls. Top each serving with a slice of garlic bread.

Now, the chowder’s broth is wonderfully rich with a slight kick from the red pepper, while the garlic bread adds a delightful crunch. Try serving it with a sprinkle of fresh parsley for a pop of color and freshness.

Manhattan Clam Chowder with Fresh Tomatoes and Basil

Even if you’re not a fan of traditional clam chowder, this Manhattan version with fresh tomatoes and basil will change your mind. It’s lighter, brighter, and packed with flavors that scream summer.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
• For the broth:
  • 4 cups clam juice
  • 1 cup water
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp dried thyme
  • 1 bay leaf
• For the clams and finish:
  • 2 cans (6.5 oz each) chopped clams, drained
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, celery, and bell pepper. Cook until softened, about 5 minutes.
3. Pour in clam juice and water, then stir in crushed tomatoes, thyme, and bay leaf.
4. Bring to a boil, then reduce heat to low. Simmer for 20 minutes to meld flavors.
5. Add chopped clams and simmer for another 5 minutes just to heat through.
6. Remove from heat. Discard the bay leaf, then stir in fresh basil.
7. Season with salt and pepper to taste before serving.

Zesty and vibrant, this chowder’s tomato-based broth is perfectly balanced with the sweetness of clams and the freshness of basil. Serve it with a crusty bread for dipping, or over a bed of rice for a heartier meal.

Manhattan Clam Chowder with a Kick of Sriracha

You’re in for a treat with this twist on a classic. Manhattan Clam Chowder gets a spicy upgrade with a dash of Sriracha, making it the perfect bowl of comfort with a kick.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic, minced
• For the broth:
  • 4 cups clam juice
  • 2 cups diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Sriracha
  • 1 tsp dried thyme
• For the clams:
  • 2 cups chopped clams, drained

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions, celery, and carrots. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in clam juice, diced tomatoes, Worcestershire sauce, Sriracha, and thyme. Bring to a boil.
5. Reduce heat to low. Simmer for 20 minutes, allowing flavors to meld.
6. Add chopped clams. Simmer for an additional 5 minutes until clams are heated through.
7. Season with salt if needed, but the clam juice and Worcestershire already add saltiness.

With its rich broth and tender clams, this chowder packs a punch of flavor and heat. Serve it with crusty bread to soak up every last drop.

Slow Cooker Manhattan Clam Chowder

Alright, let’s dive into making this comforting Slow Cooker Manhattan Clam Chowder. It’s perfect for those chilly evenings when you crave something hearty but easy to whip up.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic, minced
• For the chowder:
  • 2 cans (6.5 oz each) chopped clams, drained, juice reserved
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups diced potatoes
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 cups chicken broth
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add onions, celery, and carrots. Cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Transfer the vegetable mixture to the slow cooker.
4. Add the reserved clam juice, diced tomatoes, potatoes, thyme, bay leaf, and chicken broth to the slow cooker. Stir to combine.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
6. Stir in the chopped clams during the last 30 minutes of cooking.
7. Remove the bay leaf. Season with salt and pepper to taste before serving.

Zesty and brimming with flavors, this chowder has a delightful balance of tangy tomatoes and briny clams. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Manhattan Clam Chowder with Buttery Croutons

You’re in for a treat with this Manhattan Clam Chowder paired with buttery croutons. It’s a hearty, flavorful dish that’s perfect for any season, bringing a little taste of the coast to your table.

Ingredients

For the Chowder

– 2 tbsp olive oil
– 1 cup diced onions
– 1/2 cup diced celery
– 1/2 cup diced carrots
– 2 cloves garlic, minced
– 1 can (28 oz) diced tomatoes
– 2 cups clam juice
– 1 lb chopped clams, drained
– 1 tsp dried thyme
– 1 bay leaf
– Salt and pepper to taste

For the Croutons

– 2 cups cubed bread
– 2 tbsp melted butter
– 1/2 tsp garlic powder
– Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots. Cook until soft, about 5 minutes.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add diced tomatoes, clam juice, clams, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. While the chowder simmers, preheat your oven to 375°F. Toss bread cubes with melted butter, garlic powder, and salt. Spread on a baking sheet.
5. Bake croutons for 10-12 minutes, until golden and crispy, stirring halfway through.
6. Remove the bay leaf from the chowder. Season with salt and pepper.
7. Serve the chowder hot, topped with the buttery croutons.

Tip: For extra flavor, try adding a splash of white wine to the chowder with the tomatoes.
Tip: Don’t skip toasting the croutons—they add a delightful crunch.
Tip: Fresh clams can be used instead of canned for a more luxurious texture.

The chowder is rich and tomato-based, with tender clams and veggies in every bite. The croutons add a buttery crunch that contrasts beautifully with the soup’s smoothness. Serve with a side of crusty bread to soak up every last drop.

Manhattan Clam Chowder with a Twist of Lemon Zest

Alright, let’s dive into making this Manhattan Clam Chowder with a refreshing twist of lemon zest. It’s the perfect dish to warm you up on a chilly evening, with a bright kick that’ll surprise your taste buds.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 2 cloves garlic, minced
• For the chowder:
  • 2 cups clam juice
  • 1 cup diced tomatoes
  • 1 lb chopped clams
  • 1 tsp thyme
  • 1 bay leaf
• For the twist:
  • Zest of 1 lemon
  • 2 tbsp chopped parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions, celery, and carrots. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in clam juice and diced tomatoes. Bring to a simmer.
5. Add chopped clams, thyme, and bay leaf. Simmer for 15 minutes. Tip: Keep the heat low to avoid toughening the clams.
6. Remove the bay leaf. Stir in lemon zest and parsley. Tip: The lemon zest adds a fresh aroma, so add it last to preserve its brightness.
7. Serve hot. Ladle into bowls and enjoy the chowder’s rich texture and the lemony zing that cuts through the savoriness.

Loving this chowder’s vibrant flavor? Try serving it with a side of crusty bread to soak up every last drop. The lemon zest not only adds a pop of color but elevates the dish with its citrusy notes.

Manhattan Clam Chowder with Fresh Parsley and Dill

Under the cozy glow of your kitchen lights, imagine a bowl of Manhattan Clam Chowder that’s both hearty and refreshing, thanks to the fresh parsley and dill. It’s the perfect dish to bridge the gap between summer’s end and the crisp beginnings of fall.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 1 can (28 oz) diced tomatoes
  • 4 cups clam juice
  • 1 cup water
• For the herbs and seasoning:
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the clams:
  • 2 cans (6.5 oz each) chopped clams, drained

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, celery, and carrots. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Pour in diced tomatoes, clam juice, and water. Bring to a boil.
5. Reduce heat to low. Simmer for 20 minutes to blend flavors.
6. Add parsley, dill, salt, and pepper. Stir well.
7. Gently fold in chopped clams. Heat through for 5 minutes.
8. Tip: For a thicker chowder, mash some of the potatoes against the side of the pot.
9. Tip: Fresh herbs are key here—add them at the end to preserve their brightness.
10. Tip: Taste and adjust seasoning before serving, but remember the clams add their own saltiness.

Serve this chowder with a sprinkle of extra dill on top for a pop of color and flavor. The tomatoes give it a slight tang, while the clams bring a taste of the sea. Perfect with crusty bread for dipping.

Summary

Great choices await in our roundup of 18 Hearty Manhattan Clam Chowder Recipes! Each recipe offers a unique twist on this classic dish, perfect for warming up any meal. We invite you to dive into these delicious options, find your favorite, and share your thoughts in the comments below. Don’t forget to pin your top picks on Pinterest for easy access later. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.