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Manhattan Clam Chowder

Warm up with this classic soup.

manhattan clam chowder
Mike Garten

What better way to warm up on a cold night than with a cozy bowl of soup? To keep you warm during chilly weather (or anytime you’re craving it), let us introduce one of our favorites: Manhattan Clam Chowder. This warming, classic soup is packed full of sweet, briny clams, bright tomatoes and white wine for a one-pot favorite you’ll be cooking up all year long. 

Dairy-based New England Clam Chowder has been an American favorite for centuries, but the so-called Manhattan version first appeared at New York’s Delmonico’s in the 1800s. If you’re accustomed to New England Chowder, this dish may surprise you: Manhattan Clam Chowder has a tomato base instead of cream, giving it a more savory, tangy flavor. Add in the meaty clams, their sweet juice and plenty of hearty potatoes, and you’ve got a filling and flavorful chowder — Manhattan-style. 

Whether you’re looking for a new soup recipe, a favorite comfort food or an easy dinner recipe, whip up a pot of our best Manhattan Clam Chowder for an unforgettable, satisfying dish that’ll bring to mind seaside memories. Plus, this recipe only takes a half hour, making it a quick but rewarding weeknight meal. So get out that Dutch oven — chowder’s on the menu tonight!

P.S. Don’t forget to pair it with some crusty sourdough bread for a match made in heaven!

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Cal/Serv: 305
Yields: 4 servings
Total Time: 0 hours 30 mins
Ingredients
2 tbsp.

olive oil

2

stalks celery, thinly sliced

1

large onion, finely chopped

1

large carrot, cut into 1/4-inch pieces

2

cloves garlic, finely chopped

1/2 tsp.

red pepper flakes

1 lb.

russet potatoes, cut into 1/2-inch pieces

3

sprigs thyme

2

8-ounce bottles clam juice

1

28-ounce can whole tomatoes

1/2 c.

dry white wine

2

6.5-ounce cans chopped clams, drained

1/4 c.

flat-leaf parsley, chopped

Crusty bread, for serving

Directions
  1. Heat oil in large pot or Dutch oven on medium. Add celery, onion and carrot and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic and red pepper flakes and cook 1 minute.
  2. Add potatoes, thyme, clam juice, tomatoes and their juices (crushing tomatoes as you add), white wine, and 1/2 cup water and bring to a boil. Reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Stir in clams to heat through.
  3. Sprinkle with parsley and serve with bread if desired.

NUTRITIONAL INFORMATION (per serving): About 305 calories, 8 g fat (1 g saturated), 20 g protein, 800 mg sodium,
37 g carbohydrate, 6 g fiber

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