Manhattan Clam Chowder Recipe: A Classic Seafood Delight
Chowder is a beloved comfort food, yet Manhattan clam chowder often sparks debate. Unlike the creamy New England version, this tomato-based clam chowder has a rich, tangy broth that seafood lovers appreciate. While traditionalists argue against the use of tomatoes, we embrace both varieties, believing each has its own appeal.
This easy Manhattan clam chowder recipe comes together in just 40 minutes and requires only one pot. The flavorful broth, enhanced with pancetta or bacon, provides a smoky depth, while tender potatoes contribute to the classic chowder texture.
Using fresh clams ensures an authentic taste, making this a dish even New England chowder fans might reconsider.
Best Clams for Manhattan Clam Chowder
When preparing homemade clam chowder, choosing the right clams is essential. While large chowder clams produce a robust broth, they often turn rubbery during cooking. Instead, we prefer these smaller, flavorful varieties:
Cherrystone Clams
These 3-inch-wide clams offer a tender bite and naturally infuse the broth with seafood richness. They work well in stuffed clam recipes and eliminate the need for additional clam juice.
Top Neck Clams
Slightly smaller at 2 inches, top neck clams are excellent raw, grilled, or incorporated into chowder. Their sweet, briny taste enhances the soup without overpowering other ingredients.
Littleneck Clams
As the smallest of the bunch (about 1 inch across), littleneck clams have a delicate texture. Since they release less juice than larger varieties, you may need to supplement with store-bought clam juice for the perfect broth consistency.
Ingredients
- 4 pounds fresh clams (cherrystone, top neck, or littleneck), scrubbed clean
- 1 tablespoon unsalted butter
- 1 ounce pancetta or bacon, diced
- 1/2 medium onion, diced (1 cup)
- 1 celery stalk, chopped
- 1 teaspoon fresh oregano leaves
- 1 dried bay leaf
- 1/2 cup dry white wine (e.g., Sauvignon Blanc)
- 1 russet potato (10 ounces), peeled and cut into 1/2-inch cubes (2 cups)
- 1 can (14 ounces) whole peeled tomatoes in juice
- Kosher salt and freshly ground pepper, to taste
- Oyster crackers, for serving
Step-by-Step Instructions
1. Cook the Clams
Place clams in a medium saucepan with 1 cup water. Cover and bring to a boil. Remove clams as they open to prevent overcooking. Discard any that remain closed.
2. Strain and Chop the Clams
Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth. If less than 2 cups broth remains, add bottled clam juice. Remove clams from shells and coarsely chop.
3. Sauté Pancetta and Aromatics
Clean the pan and melt butter over medium-high heat. Add pancetta and cook until crispy, about 2 minutes. Stir in onion, celery, oregano, and bay leaf, cooking until onion softens, about 3 minutes. Pour in white wine and simmer until almost evaporated, about 3 minutes.
4. Add Potatoes, Tomatoes, and Broth
Stir in potatoes, tomatoes with juice, and clam broth. Bring to a boil, then reduce heat. Simmer partially covered for 10 minutes until potatoes soften.
5. Add Clams and Serve
Gently stir in chopped clams and heat through for 30 seconds. Remove bay leaf, season with salt and pepper, and serve hot with oyster crackers. Avoid boiling clams, as this makes them tough.
More Clam Recipes to Try
- Classic Stovetop Clambake
- Linguine with Clams and Peppers
- Spaghetti alle Vongole
- Baked Clam Dip
- Clams and White Fish in Saffron Broth
Frequently Asked Questions
What makes Manhattan clam chowder different from New England clam chowder?
Manhattan clam chowder has a tomato-based broth, while the New England version features a creamy, milk-based base.
Can I use canned clams instead of fresh clams?
Yes, but fresh clams provide the best flavor. If using canned clams, add bottled clam juice for a richer broth.
How can I store and reheat Manhattan clam chowder?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent overcooking.
Can I make this chowder ahead of time?
Yes! Prepare the base ahead, but add clams just before serving to keep them tender.
What’s the best side dish for clam chowder?
Oyster crackers, crusty bread, or a light green salad pair perfectly with this hearty seafood soup.
References
- National Fisheries Institute – Clam Nutrition
- FDA Seafood Guidelines
- New England vs. Manhattan Chowder History