Ina Garten’s Manhattan Clam Chowder is a deliciously hearty soup that combines tender clams, fresh vegetables, and a rich tomato-based broth. This lighter take on traditional chowder is bursting with flavor and is perfect for any occasion.

What is Ina Garten Manhattan Clam Chowder?

Manhattan Clam Chowder is a tomato-based soup that features clams, vegetables, and aromatic seasonings. Unlike creamy New England clam chowder, this version is lighter and has a tangy, savory flavor profile, making it a delightful choice for seafood lovers.

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Reasons to Try Ina Garten Manhattan Clam Chowder

Light yet flavorful: A healthier alternative to creamy chowders.
Packed with nutrients: Loaded with clams and vegetables for a wholesome meal.
Perfect for all seasons: A warming winter soup or a light summer lunch.
Versatile: Serve as a main course or a starter.
Make-ahead friendly: Flavors improve when made in advance.

Ingredients Needed to Make Ina Garten Manhattan Clam Chowder

Clams (fresh or canned): 2 pounds (or 2 cups canned clams, with juice).
Clam juice: 2 cups (additional if using fresh clams).
Bacon: 4 slices, diced.
Olive oil: 2 tablespoons.
Onion: 1 large, diced.
Celery: 2 stalks, diced.
Carrots: 2 medium, peeled and diced.
Red bell pepper: 1, diced.
Garlic: 3 cloves, minced.
Tomatoes (canned, diced): 1 (28-ounce) can, with juices.
Potatoes: 2 large, peeled and diced.
Bay leaf: 1.
Thyme (fresh): 1 teaspoon (or 1/2 teaspoon dried).
Salt and black pepper: To taste.
Parsley: 2 tablespoons, chopped, for garnish.

Instructions to Prepare Ina Garten Manhattan Clam Chowder

Step 1: Prepare the clams

If using fresh clams, rinse them well under cold water. Steam in a large pot with 1 cup of water until they open (about 5 minutes). Remove clams from shells, chop, and reserve the cooking liquid.

Step 2: Cook the bacon

In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 3: Sauté the vegetables

Add olive oil to the pot, then sauté the onion, celery, carrots, red bell pepper, and garlic for 5–7 minutes until softened.

Step 4: Build the base

Stir in the tomatoes, clam juice, reserved clam liquid (if using fresh clams), potatoes, bay leaf, thyme, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, or until the potatoes are tender.

Step 5: Add the clams

Stir in the clams and cooked bacon. Simmer for 5 minutes to warm through. Adjust seasoning to taste.

Step 6: Garnish and serve

Remove the bay leaf before serving. Ladle the chowder into bowls, garnish with fresh parsley, and serve warm with crusty bread.

What Goes Well With Ina Garten Manhattan Clam Chowder

Crusty bread: Perfect for dipping into the flavorful broth.
Fresh salad: A simple green salad with vinaigrette pairs nicely.
Grilled corn: Adds sweetness and texture to the meal.
White wine: A crisp Sauvignon Blanc or Pinot Grigio complements the dish.

Key Tips for Making Ina Garten Manhattan Clam Chowder

Use fresh clams for the best flavor: If unavailable, canned clams and clam juice are great alternatives.
Don’t overcook the clams: Add them at the end to avoid rubbery texture.
Balance the flavors: Taste the broth and adjust the salt, pepper, or thyme as needed.
Thicken the chowder: For a thicker texture, mash a few potatoes into the broth.
Prep in advance: The flavors improve after a day in the refrigerator.

Creative Variations of Ina Garten Manhattan Clam Chowder

Spicy kick: Add red pepper flakes or hot sauce for heat.
Seafood medley: Include shrimp, scallops, or fish chunks for variety.
Vegetarian option: Replace clams with white beans and use vegetable broth.
Herbaceous touch: Add basil or dill for a unique flavor profile.

Storage Guidelines for Ina Garten Manhattan Clam Chowder

Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm gently on the stovetop to preserve texture and flavor.

FAQs

Can I use canned clams instead of fresh clams in Manhattan clam chowder?

Yes, canned clams are a great substitute for fresh clams. Use the clams and their juice for added flavor, and adjust the salt in the recipe since canned clams can be slightly salty.

How do I thicken Manhattan clam chowder?

To thicken the chowder, mash a few of the cooked potatoes directly in the pot or add a slurry made of cornstarch and water. Both methods help create a thicker consistency without altering the flavor.

How long does Manhattan clam chowder last in the refrigerator?

Manhattan clam chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve the texture and flavor.

What is the difference between Manhattan and New England clam chowder?

Manhattan clam chowder is tomato-based, light, and brothy, while New England clam chowder has a creamy, milk-based broth. Both feature clams but differ in texture and flavor profiles.

Wrapping Up

Ina Garten’s Manhattan Clam Chowder is a vibrant and satisfying soup that’s as delicious as it is easy to make. With its rich tomato base and tender clams, this chowder is perfect for any occasion. Try it today for a taste of the sea with Ina’s signature touch!

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