Ina Garten Manhattan Clam Chowder

Ina Garten’s Manhattan Clam Chowder from the “Barefoot Contessa” cookbook is one of the best and easiest ina garten recipes ever. This Manhattan Red Clam Chowder is made with tomato paste, canned clams, fresh herbs, diced potatoes, and other herbs and seasonings.

You will always choose this Manhattan red Clam Chowder rather than New England Clam Chowder because it’s delicious, healthy, and simple to prepare.

What Is Manhattan Clam Chowder?

Manhattan Clam Chowder is a tomato-based red Chowder that is made with clams, vegetables, and a mix of aromatic herbs. Originating from the East Coast, particularly New York, this chowder offers a tangy alternative to its creamy counterparts.

Manhattan Clam Chowder Ingredients

• 1 1/2 tablespoons olive oil
• 1 large Spanish onion, chopped
• 1 1/2 celery stalks, chopped
• 7 cloves garlic, minced
• Pinch crushed red pepper
• 1/4 cup tomato paste
• 3 sprigs parsley
• 3 sprigs of fresh thyme
• 1 bay leaf
• 1 large waxy-style potato (about 3/4 pound), diced
• 5 cups clam juice (five 8-ounce bottles of clam juice)
• One 28-ounce can of whole, peeled tomatoes (with liquid), roughly chopped
• 1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
• 1 tablespoon kosher salt or to taste
• Freshly ground black pepper
• 2 tablespoons chopped parsley for garnish

How To Make Manhattan Clam Chowder

1. Warm the oil in a big pot on medium. Put in onion, celery, garlic, and red pepper. Cook with a lid, mixing now and then, until they’re soft, roughly 8 minutes.
2. Mix in the tomato stuff and stir for about another minute.
3. Join parsley, thyme, and bay leaf with string and toss them in with potatoes.
4. Add clam juice and let it boil. Turn down the heat and let it simmer with a lid until the potatoes are soft, around 10 minutes.
5. Mix in tomatoes and clams. Cover and let it simmer a bit. Add pepper as you like.
6. Pour into bowls, top with parsley bits, and eat right away.

The Difference Between Clam Chowder And Manhattan Clam Chowder?

The primary difference between New England Clam Chowder and Manhattan Clam Chowder lies in the soup base and color. New England Clam Chowder uses a milk or cream base, resulting in a white chowder, while Manhattan Clam Chowder is made with a tomato base, making it red chowder.

What To Serve With Manhattan Clam Chowder 

Manhattan Clam Chowder goes well with Naan Bread, Pumpkin Cornbread, oyster crackers, or grilled cheese sandwiches. I recommend you serve this Manhattan Clam Chowder with a slice of sourdough, a light Mixed Bean Salad, and some garlic toast for a healthy meal.

Storing Leftovers Manhattan Clam Chowder

Cooked Manhattan Clam Chowder can last in the fridge for about 3-4 days. Simply let it cool to room temperature, transfer it to an airtight container, and then place it in the fridge.

Can You Freeze Manhattan Clam Chowder 

Yes, it can be frozen for about 2-3 months. Simply let Manhattan Clam Chowder cool, pour it into freezer-safe bags or containers, remove as much air as possible, seal the bags, and then place it in the freezer.

To thaw it, just place the frozen chowder in the refrigerator for 24 hours or until fully thawed.

How To Reheat Manhattan Clam Chowder

Reheat Manhattan Clam Chowder in a pot over medium heat, stirring occasionally, for about 10-15 minutes or until it’s hot throughout. If it’s too thick, you can add a splash of water or broth to get the desired consistency.

Manhattan Clam Chowder Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 341
• Total Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 27 g
• Dietary Fiber: 5 g
• Sugar: 6 g
• Protein: 46 g
• Cholesterol: 61 mg
• Sodium: 1647 mg

Try More Recipes:

• Leftover Chicken Chowder
• Roasted Red Pepper Soup
• Cauliflower Soup
• Cream of Asparagus Soup
• Broccoli Cheddar Soup
• Black Bean Soup
• Italian Wedding Soup