Manhattan Clam Chowder

Ingredients

• 3 dozencherrystone clams (see tip above for substitutions)
• 15 ml (1 tablespoon)extra-virgin olive oil
• 60 ml (1/4 cup)salt pork, diced small
• 240 ml (1 cup)yellow onion, diced
• 120 ml (1/2 cup)celery, diced
• 120 ml (1/2 cup)carrot, diced
• 120 ml (1/2 cup)green bell pepper, diced
• 15 ml (1 tablespoon)fresh garlic, minced
• A pinchred pepper flakes
• 240 ml (1 cup)white wine
• 4plum tomatoes, diced
• 794 g (28 ounces)whole tomatoes in juice, broken up by hand before adding
• 1bay leaf
• 5 ml (1 teaspoon)freshly ground black pepper
• 60 ml (1/4 cup), plus more for garnishfresh Italian flat-leaf parsley, chopped
• 7.5 ml (1 1/2 teaspoons) fresh, or 2.5 ml (1/2 teaspoon) driedthyme
• 907 g (2 pounds)new red potatoes, skin on and diced into 1.3 cm (1/2-inch) pieces
• 30 ml (2 tablespoons)tomato paste
• To taste, only if neededkosher salt
• 30 ml (2 tablespoons)butter
• To serveoyster crackers

Instructions

1. 1

   Clean the clams

   Scrub the clams under cold running water to remove grit and sand from the shells. Discard any that do not close when squeezed.

2. 2

   Cook the clams

   Bring 1.4 litres (6 cups) of water to the boil, add the clams and cover the pot. Cook over medium-high heat for 7–9 minutes. Discard any clams that remain closed. As they open, lift them from the broth and place them on a tray or in a large bowl. Reserve the broth, then strain it several times through a fine sieve lined with a coffee filter or cheesecloth to remove sand.

3. 3

   Chop the clams

   Remove the clams from their shells and put the meat on a chopping board. With a sharp knife, cut around the belly, chop the meat and set it aside. Split the bellies lengthways, scrape out and discard their contents, then chop the bellies and mix them with the clam meat. Discard the shells and refrigerate the chopped clams until needed.

4. 4

   Use the alternative

   Alternatively, use 480 ml (2 cups) of fresh or tinned chopped clams and 1.4 litres (6 cups; 48 ounces) of bottled clam juice.

5. 5

   Cook the vegetables

   Heat the olive oil in a large Dutch oven or heavy-based pot over medium heat and add the salt pork. Cook until golden brown and crisp, then add the onion, celery, carrot, green pepper, garlic and red pepper flakes. Sauté for 3 minutes, then pour in the wine.

6. 6

   Add the tomatoes

   Cook until the wine has reduced to about 60 ml (1/4 cup). Add the diced plum tomatoes, tinned tomatoes, bay leaf, black pepper, parsley, thyme and potatoes.

7. 7

   Add the broth

   Pour in the reserved clam broth. If you have less than 1.4 litres (6 cups), top it up with water.

8. 8

   Simmer the chowder

   Bring the pot to the boil, then reduce the heat to a gentle simmer. Cook, stirring occasionally, for 25–30 minutes or until the potatoes are almost tender. Stir in the tomato paste and cook for a further 5 minutes.

9. 9

   Add the clams

   Stir in the chopped clams and remove the pot from the heat.

10. 10

    Finish the soup

    Taste the chowder and add salt if needed, then stir in the butter.

11. 11

    Remove the bay

    Lift out and discard the bay leaf.

12. 12

    Garnish and serve

    Scatter over chopped parsley and serve with oyster crackers.

What is Manhattan clam chowder?

Manhattan clam chowder is an American tomato-based clam soup, traditionally distinguished from the creamy New England style by its clear, tomato-rich broth. This version builds flavour with clams, salt pork, wine and a mix of vegetables.

The potatoes make it filling, while green pepper, herbs and tomato give the broth a savoury, fresh character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 174 calories, 9g protein, 23g carbs, 4g fat.

The potatoes and tomatoes provide much of the carbohydrate, while olive oil, salt pork and butter contribute most of the fat. The clams provide protein, so a simple green salad or extra vegetables alongside can round out the plate.

The clams and their broth

Fresh clams: Scrubbing and checking that the shells close helps you start with clean, live clams. Discard any that do not open during cooking, too.

Strained broth: Filtering the cooking liquid carefully is important because a little sand can spoil the texture of the finished chowder. Taste it before adding extra salt, as clam broth can already be salty.

Building the flavour

Salt pork: Let it turn golden and crisp before adding the vegetables so its savoury fat flavours the base. Keep the heat moderate enough that it browns without scorching.

Wine and tomatoes: Reducing the wine concentrates its flavour before the tomatoes and clam broth go in. Breaking up the tinned tomatoes helps them blend into the soup.

Getting the potato texture right

Even pieces: Cut the potatoes into roughly 1.3 cm cubes so they cook at a similar rate. Keeping the skins on also helps them hold their shape.

Doneness: Simmer until the potatoes are almost tender, then add the tomato paste for its final 5 minutes of cooking. Avoid letting the potatoes collapse if you want a chowder with distinct pieces.

When to add the clams

Late addition: The chopped clams go in after the potatoes are cooked and the pot is taken off the heat. This keeps them from simmering for a long time and becoming tough.

Final seasoning: Add salt only after tasting, then stir in the butter. Remove the bay leaf before serving.

What to serve with it

Oyster crackers: Serve them alongside so they stay crisp until each person adds them to their bowl. A little extra chopped parsley makes a fresh garnish.

For a larger meal, pair the chowder with crusty bread or a simple green salad. Keep the sides uncomplicated so the tomato and clam broth remains the focus.

Recipe notes & tips

• Strain the clam broth more than once if you can still see sediment.
• Dice the vegetables and potatoes to a similar size for even cooking.
• Let the salt pork brown before adding the vegetables to develop a deeper savoury base.
• Keep the soup at a gentle simmer rather than a vigorous boil.
• Taste the broth before adding kosher salt, especially if using bottled clam juice.
• Add the chopped clams at the end and take the pot off the heat promptly.

Variations

• Use bottled clam juice: Replace the fresh clams and their broth with 2 cups of chopped clams and 6 cups of clam juice, as in the method.
• Adjust the heat: Add a little more red pepper flakes for a spicier broth.
• Change the herbs: Use the listed dried thyme option if fresh thyme is unavailable.
• Add extra parsley: Stir in more chopped parsley just before serving for a fresh herbal note.
• Serve with bread: Offer crusty bread alongside the oyster crackers for another way to enjoy the broth.

Common mistakes to avoid

• Skipping the clam check: Discard clams that do not close when squeezed or remain shut after cooking.
• Leaving grit in the broth: Strain the cooking liquid carefully through a fine sieve and filter.
• Browning the salt pork too quickly: Use medium heat and cook it until crisp and golden, not burnt.
• Boiling the potatoes hard: Lower the heat after the chowder comes to the boil and maintain a gentle simmer.
• Cooking the clams for too long: Stir them in at the end and remove the pot from the heat.
• Salting too early: Taste the finished broth before deciding whether it needs kosher salt.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 2 days. Reheat gently in a saucepan until steaming, stirring occasionally; avoid boiling, which can toughen the clams.

Frequently asked questions