Name: Manhattan Clam Chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 7-8 pounds cherrystone or quahog clams (gives about 2 cups clam meat); 3 cups water (makes about 4 cups broth); 2 TBSPs olive oil; 1 yellow onion (diced); 4 cloves garlic (diced); 4-5 sprigs fresh thyme; 2 teaspoons dried oregano; ½ teaspoon red pepper flakes (or more!); 1 bay leaf; 1 pound potatoes (cut into small cubes, about 2 to 3 cups); 2 - 2 ½ cups clam broth; 1 28 ounce can organic san marzano tomatoes; 2 TBSPs tomato paste; 1 cup parsley (loosely packed); Fresh parsley (chopped); Fresh chives (chopped); Black pepper; Tabasco or other hot sauce; Oyster crackers or other crackers

Why You Should Use Fresh Clams

The difference between fresh and canned clams is like the difference between a juicy steak and a well done steak. The former retains its flavor, the latter has it all cooked out. Of course, if you like the taste of used car tires, by all means, go for canned clams. But if you want to try a Manhattan clam chowder recipe that actually tastes good, well, ya gotta use fresh whole clams. Like these beauties I got from a local seafood market…

Ain’t they purdy? I just love ’em.

In particular, you want to use fresh quahogs, a species of hard-shell clams. Most fishmongers will carry them and many supermarket seafood departments also have them. Quahogs come in four different sizes depending on their stage of growth. The smallest (and youngest) are littlenecks, the next size up are topnecks, after that are cherrystones and the largest are also referred to as quahogs. You can use any size for chowder but the larger ones yield larger clam meats (pictured below) which are more ideal for chowder.

steamed quahogs for manhattan clam chowder

They’re like plump little water balloons bursting with succulent clam flavor! For this reason I don’t always chop them before adding them to a chowder. Typical practice is to chop or dice them. Just know you will lose a little of their tenderness when you do this. It’s not that big of a deal but I gotta say the experience of chomping on a fresh whole clam in a chowder is pretty otherworldly. Otherwise, just halve or quarter them. Dicing them up too finely will leave them prone to turning rubbery when you add them to the hot chowder in the last step.

Fresh clams also have the added benefit of creating their own clam broth. All you need to do is put them in a stock pot with a cup or two of water and steam them. The shells will open, release their juices and create a divinely delicious broth with a fresh ocean flavor.

My Manhattan Clam Chowder Recipe

My version highlights the natural symmetry of tomatoes and clams by foregoing typical Manhattan clam chowder ingredients like green peppers, carrots and celery. I also add some tomato paste for a thicker consistency and richer tomato flavor. This may be an unusual interpretation but I think it’s delicious. And that’s really all that matters in the end. Give my Manhattan clam chowder recipe a try and let me know what you think in the comments below.

Full Manhattan Clam Chowder Recipe

Manhattan Clam Chowder

Freshly steamed clams, homemade clam broth and minimal vegetables are the defining features in this stripped down version of a Manhattan clam chowder.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 servings

Author Craig Fear

Ingredients

7-8 pounds cherrystone or quahog clams gives about 2 cups clam meat
3 cups water makes about 4 cups broth
2 TBSPs olive oil
1 yellow onion diced
4 cloves garlic diced
4-5 sprigs fresh thyme
2 teaspoons dried oregano
½ teaspoon red pepper flakes or more!
1 bay leaf
1 pound potatoes cut into small cubes, about 2 to 3 cups
2 - 2 ½ cups clam broth
1 28 ounce can organic san marzano tomatoes
2 TBSPs tomato paste
1 cup parsley loosely packed

Optional seasonings, to taste

Fresh parsley chopped
Fresh chives chopped
Black pepper
Tabasco or other hot sauce
Oyster crackers or other crackers

Instructions

Rinse and scrub clams well in cold water. Bring 3 cups water to a boil over medium high heat in an 8-quart stock pot. Cover and add clams and steam about 8 - 12 minutes or until clams open. Check frequently and remove clams with a slotted spoon or tongs as soon as they open. Strain broth and set clams aside. You should get about 4 cups clam broth.
In heavy bottom stock pot, heat olive oil over medium heat. Add the onion, celery, thyme, oregano, red pepper and bay leaf. Saute about 5 until veggies are softened. Add garlic in the last minute.
Add 2 cups clam broth and potatoes and bring to a gentle boil. Add a little more clam broth, if necessary, to fully cover potatoes. Cover pot and simmer for about 10-15 minutes or until potatoes are tender.
While the potatoes are simmering, remove the clam meats from the shells and chop them.
When the potatoes are done, add the tomatoes and tomato paste, stir in and simmer another few minutes.
Turn off the heat. Stir in the clams and parsley.
Ladle chowder into individual bowls add optional seasonings to taste.

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A Manhattan Clam Chowder Recipe with Actual FRESH Clams