Why You’ll Love Manhattan Clam Chowder Recipe
This Manhattan Clam Chowder combines layers of savory, briny, and slightly sweet flavors in one warming bowl. Fresh clams provide plenty of seafood flavor, while pancetta adds richness and a subtle smoky-salty note.
The tomato paste is caramelized before the liquids are added, helping create a deeper and more concentrated tomato flavor. White wine lifts the broth with acidity, while the Parmesan rind slowly infuses it with additional savory depth.
Another reason to love this chowder is its abundance of vegetables. Onion, celery, carrots, and spinach make the soup colorful and satisfying without relying on a heavy cream base. It is an excellent choice when you want a substantial seafood soup that still feels relatively light.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 18 top neck clams
- 1/4 pound pancetta, chopped
- 1 medium onion, chopped
- 2 celery stalks, sliced
- 3 carrots, peeled and sliced
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups passata
- 2 cups clam juice
- 1 cup chicken stock
- 1 (12-ounce) can white clam juice
- 1 lemon
- 1 cup white wine, divided
- 2 bay leaves
- 1 Parmesan rind
- 2 cups spinach
- Water, as needed for steaming the clams
- Chopped fresh parsley, for serving
- Oyster crackers, for serving
Directions
1. Clean the Clams
Scrub the clams thoroughly under cool running water to remove any sand or debris from the shells. Rinse well and discard any damaged clams or clams that remain open when gently tapped.
2. Steam the Clams
Place the cleaned clams in a large pot. Add enough water to create steam, 1/2 cup of the white wine, and the juice from the lemon.
Place the pot over medium-high heat and cover. Steam until the clams begin to open. Remove each clam as soon as it opens and transfer it to a bowl to prevent overcooking.
Discard any clams that do not open after steaming.
3. Strain the Clam Liquid
Carefully strain the liquid remaining in the steaming pot into a measuring cup. A fine-mesh strainer works well for catching any sand or shell fragments. Set the strained clam liquid aside for the chowder.
4. Chop the Clams
Once the steamed clams are cool enough to handle, remove the meat from the shells. Roughly chop the clam meat and set it aside. Discard the empty shells.
5. Cook the Pancetta
Place the chopped pancetta in a large soup pot or Dutch oven. Cook over medium heat for approximately 8 minutes, stirring occasionally, until the pancetta is golden brown and has released some of its fat.
6. Sauté the Vegetables
Add the chopped onion, sliced celery, and carrots to the pancetta. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and continue cooking for another 2 minutes.
7. Caramelize the Tomato Paste
Stir the tomato paste into the vegetables. Cook for approximately 3 minutes, stirring frequently. Allowing the tomato paste to cook briefly helps deepen its flavor and gives the chowder a richer tomato base.
8. Deglaze With White Wine
Pour the remaining white wine into the pot. Bring it to a simmer while scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
These browned bits contain plenty of flavor and will become incorporated into the broth.
9. Add the Passata
Pour in the passata and stir until everything is evenly combined. Return the mixture to a gentle simmer and cook for approximately 5 minutes.
10. Simmer the Chowder
Add the chicken stock, clam juice, canned white clam juice, bay leaves, Parmesan rind, and reserved liquid from steaming the clams.
Bring the chowder to a gentle simmer and cook for approximately 20 minutes. Avoid aggressively boiling the soup so the flavors can develop gradually.
Remove the bay leaves and Parmesan rind before serving.
11. Add the Clams and Spinach
Reduce the heat to low. Add the chopped clams and spinach to the chowder and cover the pot.
Cook for approximately 3 minutes, just until the spinach has wilted and the clams are heated through. Stir everything together gently.
Avoid cooking the clams for too long at this stage, as extended cooking can make them tough.
12. Serve
Ladle the hot Manhattan Clam Chowder into individual bowls. Garnish with chopped fresh parsley and serve with oyster crackers on the side or sprinkled over the top.
Servings and timing
This recipe makes approximately 8 servings.
- Prep time: approximately 20 minutes
- Cook time: approximately 40 minutes
- Total time: 1 hour
- Servings: 8
Variations
Add Potatoes
For an even heartier Manhattan Clam Chowder, add peeled and diced potatoes along with the chicken stock. Simmer until the potatoes are fork-tender before adding the clams and spinach.
Make It Spicy
Add crushed red pepper flakes with the garlic for a subtle kick. For more noticeable heat, increase the amount according to your preference.
Use Bacon Instead of Pancetta
Chopped bacon can be substituted for pancetta. Cook it until crisp and use the rendered fat to sauté the vegetables.
Add More Vegetables
Diced bell peppers, zucchini, or additional celery can be incorporated into the chowder. Keep the pieces relatively small so they cook evenly and blend well with the soup.
Skip the Spinach
The spinach can be omitted for a more traditional tomato-and-clam-focused chowder. Alternatively, substitute chopped kale and give it a few extra minutes to soften.
Make It More Tomato-Forward
For an even richer tomato flavor, increase the passata slightly or add diced tomatoes. This will also give the finished chowder a chunkier consistency.
Storage/Reheating
Allow leftover Manhattan Clam Chowder to cool before transferring it to an airtight container. Refrigerate promptly and enjoy within 3 days for the best flavor and texture.
To reheat, place the desired amount in a saucepan over medium-low heat. Warm gently, stirring occasionally, until heated throughout. Avoid bringing the chowder to a prolonged rolling boil because excessive reheating can make the clams chewy.
Individual portions can also be reheated in the microwave. Heat in short intervals, stirring between each interval to promote even heating.
For longer storage, the chowder can be frozen in airtight freezer-safe containers. Keep in mind that seafood can become slightly firmer after freezing and reheating. Thaw frozen chowder overnight in the refrigerator before gently reheating it on the stovetop.
FAQs
What is Manhattan Clam Chowder?
Manhattan Clam Chowder is a tomato-based clam soup traditionally made with clams, vegetables, and a savory broth. Its red tomato broth is the most obvious feature distinguishing it from cream-based clam chowders.
What is the difference between Manhattan and New England Clam Chowder?
Manhattan Clam Chowder uses a tomato-based broth, while New England Clam Chowder is typically creamy and often contains milk or cream. Manhattan-style chowder tends to have a lighter consistency and more pronounced tomato flavor.
What are top neck clams?
Top neck clams are hard-shell clams that are larger than littlenecks but smaller than some of the biggest chowder clams. Their substantial meat makes them suitable for chopping and adding to soups and chowders.
How do I know when fresh clams are cooked?
Clams are generally ready when their shells open during steaming. Remove them from the pot as they open so they do not overcook. Clams that remain firmly closed after cooking should be discarded.
Why should I strain the liquid from steaming the clams?
Fresh clams can release sand and small particles while steaming. Straining the cooking liquid removes these particles while allowing you to preserve the flavorful clam broth for the chowder.
Can I make Manhattan Clam Chowder ahead of time?
Yes. You can prepare the chowder ahead and refrigerate it in an airtight container. When serving, reheat it gently over medium-low heat. Avoid repeatedly boiling the soup because the clam meat can become tough.
Can I substitute canned clams for fresh clams?
Canned clams can be used when fresh clams are unavailable. Drain them while reserving the liquid, then add the clam meat toward the end of cooking so it only needs enough time to heat through.
What does the Parmesan rind do in the chowder?
A Parmesan rind slowly releases savory flavor into the broth while the soup simmers. It adds depth without turning the chowder into a cheese-flavored soup. Remove the rind before serving.
What should I serve with Manhattan Clam Chowder?
Oyster crackers are a classic accompaniment. Crusty bread, garlic bread, or a simple green salad also pair nicely with the tomato-rich seafood broth.
How can I keep the clams from becoming rubbery?
Cook the clams only until their shells open during steaming. Once chopped, add them back to the chowder near the end of cooking and heat them only briefly. This minimizes overcooking and helps keep the clam meat tender.
Conclusion
Manhattan Clam Chowder is a flavorful alternative to traditional creamy chowders, combining tender fresh clams with pancetta, tomatoes, vegetables, white wine, and a deeply savory broth. Steaming the clams separately preserves their flavorful liquid while making it easier to prevent the delicate clam meat from overcooking.
Finished with fresh spinach, parsley, and crunchy oyster crackers, this hearty tomato-based chowder delivers a satisfying balance of seafood, vegetables, and rich savory flavors. Whether served as a comforting dinner or a substantial starter, it is an inviting way to enjoy fresh clams in a warming homemade soup.
Manhattan Clam Chowder
A hearty tomato-based Manhattan clam chowder loaded with tender clams, pancetta, vegetables, spinach, and savory broth. White wine, lemon, and Parmesan rind add layers of bright, rich flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 18 top neck clams
- 1/4 lb pancetta, chopped
- 1 medium onion, chopped
- 2 celery stalks, sliced
- 3 carrots, peeled and sliced
- 1 clove garlic, minced
- 2 tbsp tomato paste
- 1.5 cups passata
- 2 cups clam juice
- 1 cup chicken stock
- 1 12 oz can white clam juice
- 1 lemon
- 1 cup white wine, divided
- 2 bay leaves
- 1 parmesan rind
- 2 cups spinach
Instructions
- Scrub and rinse the clams. Add 1/2 cup white wine and the juice from 1 lemon to a pot along with enough water for steaming. Add the clams and raise the heat to medium-high.
- Steam the clams until they begin to open, removing each clam as it opens. Strain the steaming liquid into a measuring cup and set aside. Remove the clams from their shells, chop them, and set aside.
- Add the pancetta to a large pot over medium heat and fry until golden-brown, about 8 minutes.
- Add the celery, onion, and carrots and saute until softened, about 5 minutes.
- Add the garlic and saute for 2 minutes. Stir in the tomato paste and cook for another 3 minutes to caramelize the paste.
- Pour in the remaining 1/2 cup white wine to deglaze the pot. Bring to a simmer while scraping up any browned bits from the bottom.
- Add the passata and simmer for 5 minutes.
- Add the chicken stock, clam juice, white clam juice, bay leaves, Parmesan rind, and reserved liquid from the steamed clams. Bring to a simmer and cook for 20 minutes.
- Add the chopped clams and spinach. Reduce the heat to low, cover, and cook for 3 minutes, then stir until the spinach is wilted.
- Remove the bay leaves and Parmesan rind before serving. Serve the chowder hot.
Notes
- Discard any clams that do not open during steaming.
- Straining the clam-steaming liquid helps prevent grit from getting into the chowder.
- Serve with chopped parsley and oyster crackers if desired.
- Taste before adding any extra salt, as pancetta, clam juice, and Parmesan can already provide substantial seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 42 mg
