Manhattan Clam Chowder Recipe: Tips for Making Chowder

Manhattan clam chowder is a light, brothy shellfish soup featuring clams, potatoes, and hearty veggies in a tomato-based broth. The origin of this simple dish is somewhat disputed. Still, many believe that Manhattan-style clam chowder was invented in the Portuguese fishing communities in Rhode Island in the mid-nineteenth century. The name “Manhattan” is attributed to either the frequent trips the fisherman made to and from the famed Fulton Fish Market in New York City, or to the dish’s popularity on the menu at Delmonico’s, a venerable NYC restaurant that also claims to be the originator of the soup.

These two hearty chowders share core seafood ingredients, but one has a cream base, and the other is tomato broth-based. New England clam chowder is a thick, creamy soup featuring clams, potatoes, onions, salt pork, heavy cream, and milk. It was created in Boston in the mid-1700s and has been a staple of New England dining ever since.

Manhattan clam chowder is a lighter dish with a thin, tomato-based broth that highlights the briny flavor of clams. Chefs garnish both chowders with bite-sized oyster crackers.

This super-simple seafood chowder is suitable for home cooks of all levels. Follow these tips to make the most of your Manhattan clam chowder:

1. 1. Use fresh clams. Many recipes (including this one) call for canned clams, which you can find in a pinch. However, you can find fresh clams year-round by visiting your local fish market. When you can, use fresh clams to make this fish. Some of the best types of clams to use for this recipe are small varieties such as quahogs, Manila, little neck, or cherrystone clams. Add fresh clams to your chowder towards the end of the cooking time, after the potatoes have become tender. Cook your clams in the hot broth until the shells open up.
2. 2. Experiment with different ingredients. You can alter this recipe to suit your palate. Infuse your chowder with a meaty flavor by adding protein bacon, sausage, salt pork, or pancetta to the mix. Incorporate additional types of seafood like lump crabmeat or mussels and veggies like green bell pepper, legumes, and corn. Give the broth some heat by adding red pepper flakes, ground cayenne pepper, or hot sauce.
3. 3. Make it in a slow cooker. You can adapt this simple recipe to make in a slow cooker for a convenient make-ahead dinner. Sauté the onion, carrot, celery, and garlic in a pan before adding the cooked veggies to the crockpot with the rest of the ingredients. Simmer the chowder on low heat for 4–5 hours, until the potatoes are fork-tender.
4. 4. Store the soup properly. You can keep this hearty soup in your refrigerator for up to 4 days if stored properly. For long-term storage, store Manhattan clam chowder in an airtight container in the freezer for up to 3 months.