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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
2 tbsp.

olive oil


stalks celery, thinly sliced


large onion, finely chopped


large carrot, cut into 1/4-inch pieces


cloves garlic, finely chopped

1/2 tsp.

red pepper flakes

1 lb.

russet potatoes, cut into 1/2-inch pieces


sprigs thyme


8-ounce bottles clam juice


28-ounce can whole tomatoes

1/2 c.

dry white wine


6.5-ounce cans chopped clams, drained

1/4 c.

flat-leaf parsley, chopped

Crusty bread, for serving

  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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