Manhattan clam chowder is a flavorful and hearty soup that stands apart from its creamier counterpart, New England clam chowder. Unlike the creamy white base of New England clam chowder, Manhattan clam chowder features a tomato-based broth that brings a unique and vibrant flavor to the dish. Let’s explore the history and details of this beloved recipe.

Originally known by various names such as Coney Island chowder and Fulton Fish Market clam chowder, Manhattan clam chowder has a long and storied history. Its roots can be traced back to the early 20th century when it emerged as a popular seafood dish in the bustling city of New York.

As the name suggests, Manhattan clam chowder gained prominence in the neighborhoods of New York City, particularly in areas like Coney Island and around the Fulton Fish Market. This vibrant and diverse city was a melting pot of cultures, and this is reflected in the flavors of Manhattan clam chowder.

The distinguishing feature of Manhattan clam chowder is its tomato-based broth, which sets it apart from the creamy and dairy-rich New England clam chowder. The use of tomatoes brings a tangy and robust flavor to the chowder, creating a perfect balance with the natural sweetness of the clams.

PREP: 10 MIN. COOK: 40 MIN.

MAKES: 6-8 SERVINGS (ABOUT 2 QUARTS) 1 cup chopped onion

INGREDIENTS

• 1 cup chopped onion
• ⅔ cup chopped celery
• 2 teaspoons minced green pepper
• 1 garlic clove, minced
• 2 tablespoons butter
• 2 cups hot water
• 1 cup cubed peeled potatoes
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cans (6½ ounces each) minced clams, undrained
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ¼ teaspoon pepper
• Dash of cayenne pepper
• 2 teaspoons minced fresh parsley

INSTRUCTIONS

1. In a 3-qt. saucepan, melt the butter and cook the chopped onion, celery, green pepper, and minced garlic over low heat for approximately 20 minutes, stirring frequently. This will allow the flavors to develop and the vegetables to become tender.
2. Add hot water and cubed potatoes to the saucepan. Bring the mixture to a boil, then reduce the heat and cover. Allow the chowder to simmer for about 15 minutes or until the potatoes are tender.
3. Add the diced tomatoes, minced clams (including the liquid from the cans), salt, dried thyme, pepper, and a dash of cayenne pepper to the saucepan. Stir the ingredients to combine.
4. Heat the chowder until it is thoroughly warmed through.
5. Stir in minced fresh parsley to add a fresh and aromatic touch.
6. Serve the Manhattan clam chowder immediately and enjoy its flavorful combination of clams, vegetables, and tangy tomato broth.

NOTES:

• Manhattan clam chowder is a delicious and satisfying soup that has stood the test of time. With its vibrant flavors and hearty ingredients, it offers a comforting and warming experience, particularly during cold winter evenings. Whether enjoyed as a main course or served alongside a tossed salad and hot rolls, this classic chowder is sure to delight your taste buds and keep you coming back for more.