Ina Garten Manhattan Clam Chowder Recipe

This Ina Garten Manhattan Clam Chowder recipe is a lighter, tomato-based seafood soup that delivers deep, clean flavor without feeling heavy. Unlike creamy chowders, this version relies on fresh clams, vegetables, and tomatoes to create a bright yet comforting bowl. It’s ideal for weeknight dinners, relaxed weekends, or when you want something warming but not rich. From start to finish, the cooking time is about 45 minutes, making it practical and satisfying at the same time. The flavor profile is savory, slightly sweet from tomatoes, and gently briny—like a calm seaside evening captured in a bowl.

Ina Garten Manhattan Clam Chowder Overview

This chowder follows the simple, balanced cooking philosophy associated with Ina Garten. The focus stays on quality ingredients, gentle simmering, and clear flavors. The tomato broth stays light, the vegetables hold their shape, and the clams remain tender, creating a soup that feels both classic and dependable.

Other Popular Ina Garten Soup Recipes

• Ina Garten’s Roasted Red Pepper Soup
• Ina Garten Carrot Soup
• Ina Garten Loaded Potato Soup
• Ina Garten Cauliflower Soup

Why This Recipe Is Worth Trying

• Naturally lighter broth – Tomato-based, not creamy, so it feels fresh and clean
• Well-balanced flavor – No single ingredient overpowers the rest
• Reasonable cooking time – Ready in under an hour without rushing
• Seafood-forward dish – Perfect for clam lovers who enjoy pure flavors
• Easy to scale up – Works well for family meals or guests

Ingredients You’ll Need for This Recipe

• Fresh clams – 1.5 kg (about 3 lb), scrubbed
• Olive oil – 2 tablespoons
• Onion – 1 large, finely chopped
• Celery – 2 stalks, diced
• Carrots – 2 medium, diced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tablespoons
• Crushed tomatoes – 400 g (14 oz) can
• Fish stock or clam juice – 750 ml (3 cups)
• Potatoes – 2 medium, peeled and cut into small cubes
• Bay leaves – 2
• Fresh thyme – 1 teaspoon (or ½ teaspoon dried)
• Salt – to taste
• Black pepper – to taste
• Fresh parsley – 2 tablespoons, chopped

Useful Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon
• Ladle
• Bowl for cooked clams

Steps to Make Ina Garten Manhattan Clam Chowder

• Start the base – Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, cooking for 6–8 minutes until soft but not browned.
• Add aromatics – Stir in garlic and cook for about 30 seconds until fragrant.
• Build the broth – Mix in tomato paste, crushed tomatoes, fish stock, bay leaves, and thyme. Stir well to combine.
• Cook the potatoes – Add the cubed potatoes and simmer gently for 10–12 minutes until just tender.
• Steam the clams – Add clams, cover the pot, and cook for 5–7 minutes until they open. Remove clams, discard any that stay closed, and take most out of their shells.
• Finish the chowder – Return clams to the pot, season with salt and pepper, simmer for 2–3 minutes, and finish with fresh parsley.

What Went Wrong and How I Fixed It

• Broth tasted dull – Letting it simmer a little longer helped the flavors develop naturally.
• Potatoes softened too much – Cutting them evenly and checking early kept them intact.
• Clams became chewy – Adding them only near the end solved the problem.
• Tomato flavor felt sharp – A gentle simmer mellowed the acidity without sugar.

Ways to Make Ina Garten Manhattan Clam Chowder Healthier

• Lower sodium approach – Use low-sodium stock and adjust seasoning at the end
• Vegetable-forward option – Increase carrots and celery for extra fiber
• Lean protein focus – Skip added meats and let clams shine
• Controlled oil use – Measure oil instead of free-pouring

Alternative Ingredients for Ina Garten Manhattan Clam Chowder

• Canned clams – Use 2 cups canned clams with their juice if fresh aren’t available
• Sweet potatoes – Swap regular potatoes for a slightly sweeter profile
• Herb swaps – Bay leaf with oregano or basil creates a different aroma
• Vegetable stock – Works if fish stock isn’t on hand

What to Serve With Ina Garten Manhattan Clam Chowder

• Crusty bread slices – Ideal for soaking up the tomato broth
• Simple green salad – Keeps the meal light and balanced
• Garlic toast – Adds crunch and warmth
• Steamed vegetables – Complements the soup without overpowering it

Best Tips for Ina Garten Manhattan Clam Chowder

• Fresh clams matter – They should smell clean, never fishy
• Gentle simmer is key – Boiling clouds flavor and toughens clams
• Even vegetable cuts – Helps everything cook at the same pace
• Season slowly – Small adjustments work better than big ones
• Rest before serving – A few minutes allows flavors to settle
• Finish with herbs – Fresh parsley lifts the entire dish

Unique Takes on Ina Garten Manhattan Clam Chowder

• Spicy variation – Add red pepper flakes for subtle heat
• Smoky depth – A pinch of smoked paprika adds warmth
• Tomato-rich style – Increase crushed tomatoes for a bolder base
• Herb-forward finish – Extra fresh herbs add brightness

How to Store Ina Garten Manhattan Clam Chowder

• Cool before storing – Let the soup reach room temperature
• Airtight containers – Keeps flavors fresh in the fridge
• Short storage window – Best eaten within 2–3 days
• Separate clams if possible – Helps maintain texture

How to Reheat Ina Garten Manhattan Clam Chowder

Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling, as high heat can make the clams rubbery and dull the broth.

Nutritional Breakdown (Per Serving)

• Calories: ~220 kcal
• Protein: ~18 g
• Fat: ~6 g
• Carbohydrates: ~22 g
• Fiber: ~3 g
• Sodium: ~480 mg

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FAQs

How do you clean clams properly before making Manhattan clam chowder?

Rinse the clams under cold running water and scrub the shells to remove any grit. Place them in a bowl of cold salted water for 20–30 minutes so they release sand, then rinse again before cooking. Discard any clams with cracked shells or those that stay open when tapped.

When should clams be added to Manhattan clam chowder?

Clams should be added near the end of cooking. Once the potatoes are tender and the broth is well developed, add the clams and cover the pot. They usually open within 5–7 minutes, which keeps them tender and prevents a rubbery texture.

Can Manhattan clam chowder be made ahead of time?

The broth and vegetables can be prepared a day in advance and stored in the refrigerator. For best texture and flavor, add and cook the clams just before serving so they remain fresh and tender.

Why is my Manhattan clam chowder too acidic?

Tomato-based chowders can taste sharp if rushed. A gentle simmer helps mellow the acidity. Using ripe canned tomatoes and allowing the soup to rest for a few minutes before serving also balances the flavor naturally.

Conclusion

This Ina Garten Manhattan Clam Chowder shows how simple ingredients and careful timing can create something deeply comforting. The tomato broth stays light, the clams remain tender, and every spoonful feels balanced. It’s the kind of recipe you return to when you want honest food that delivers flavor without excess—simple, reliable, and quietly impressive.