Flavorful Manhattan Clam Chowder Recipe

If you’re in the mood for a distinctive seafood soup that brings the taste of the ocean to your bowl, look no further than this Manhattan Clam Chowder. It’s a dish that’s perfect for cozy nights in or impressing guests at a dinner party. Packed with fresh clams and vibrant vegetables, this chowder offers a delightful twist on traditional creamy soups.

This Manhattan Clam Chowder is more than just a meal; it’s an experience. The combination of tender clams, hearty tomatoes, and aromatic spices creates a symphony of flavors that transport you straight to the coast. Whether you’re a fan of seafood soups or just curious to try something new, this chowder will not disappoint.

The Best Manhattan Clam Chowder Recipe

A bowl of Manhattan Clam Chowder with clams, tomatoes, and vegetables, garnished with parsley and served with bread.

This Manhattan Clam Chowder is a savory blend of fresh clams, juicy tomatoes, and a medley of vegetables, resulting in a broth that’s both hearty and satisfying. It’s the perfect balance of seafood richness and comforting warmth, making it an ideal dish for any occasion.

Ingredients

4 cups fresh clams, cleaned and chopped
1 can (14.5 oz) diced tomatoes, undrained
1 medium onion, chopped
2 ribs celery, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
4 cups fish or vegetable broth
2 medium potatoes, diced
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Chopped fresh parsley for garnish

Instructions

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, celery, and bell pepper. Sauté until the vegetables are softened, about 5 minutes. Add the garlic and cook for an additional minute.
Add Tomatoes and Broth: Stir in the diced tomatoes with their juice, broth, potatoes, thyme, and paprika. Bring the mixture to a boil.
Simmer: Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.
Add Clams: Stir in the chopped clams and cook for an additional 5-7 minutes, or until the clams are heated through. Season with salt and pepper to taste.
Serve: Ladle the chowder into bowls and garnish with fresh parsley. Enjoy with crusty bread on the side.