American Clams North American Pork Seafood Soup Vegetables

Manhattan Clam Chowder

Manhattan Clam Chowder -
Written by lucywg

Manhattan clam chowder in a tomato-based sauce with potatoes, onions, carrots, celery, and a little bacon. This chowder is similar to New England Clam Chowder. Except that uses cream to produce the sauce whilst Manhattan Clam Chowder uses succulent tomatoes. Also, despite its name, it originated in Rhode Island, NOT Manhattan. Many people think of chowder as being a pale dish with herbs, but if you love tomatoes and clams then this is the dish for you. The acidity of the tomatoes contrasts against clams incredibly well.  I often just serve homemade bread with this dish. It is good for dunking, mopping, wiping the bowl. 

Manhattan Clam Chowder -

Manhattan Clam Chowder

A lovely variation of New England Clam Chowder. Using tomatoes instead of cream brings out an entirely new combination that works so well.
4.78 from 35 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish, Soup, Starter
Cuisine: American
Keyword: Seafood, Soup
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 people
Calories: 219kcal



  • Brown the salt pork in a skillet over moderate heat until golden.
  • Drain on paper towels and combine with the remaining ingredients in a large saucepan.
  • Bring to a boil over moderate heat, reduce the heat and simmer covered for 2 hours.
  • The taste improves if refrigerated overnight.


Serve with warm bagette for a tasty meal that is hard to beat, especially on a cold evening.


Sodium: 267mg | Sugar: 3g | Fiber: 1g | Potassium: 589mg | Cholesterol: 52mg | Calories: 219kcal | Monounsaturated Fat: 5g | Polyunsaturated Fat: 2g | Saturated Fat: 4g | Fat: 12g | Protein: 17g | Carbohydrates: 10g