Is Red Clam Chowder dairy-free?

Yes! Unlike New England clam chowder, red (or Manhattan) clam chowder is dairy free. Manhattan clam chowder is tomato based and not thickened with flour or butter-based roux.

Can red clam chowder be made ahead?

You can make the chowder base up to one day in advance (up to step 6) and then bring to a simmer and stir in the tomatoes and clams before serving. You can then store the chowder leftovers in an air-tight container for 3-5 days in the refrigerator. Reheat until steaming hot but do not boil when reheating.

Can I freeze this chowder?

Yes, you can freeze Manhattan Clam Chowder for 4-6 months. Defrost the soup by placing it in the fridge overnight and then heating it through on the stovetop.

What do I serve with red clam chowder?

I recommend oyster crackers and bread with both Manhattan and New Englad clam chowder. They were made for clam chowder! You can also serve it with cornbread or corn muffins , or salad , or you can serve smaller portions of the chowder with a sandwich or wrap for lunch.

Why is Manhattan clam chowder red?

Manhattan clam chowder gets its red color from tomatoes. The clear broth is tinted by the tomatoes and their juices.

What is the difference between Rhode Island, Manhattan, and New England Clam Chowder?

It all comes down to the cream ! New England Clam Chowder is made with milk and/or cream so it comes out thick and creamy. Rhode Island Clam Chowder is essentially exactly the same as its New England counterpart but it's made without dairy so it comes out with a clear broth. Manhattan Clam Chowder (or red clam chowder!) omits dairy and is made with more tomatoes and veggies!

Manhattan Clam Chowder (Red Clam Chowder)

Name: Manhattan Clam Chowder Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Cuisine: Seafood
Ingredients: 6 slices uncooked bacon, chopped; 1 tablespoon olive oil; 2 cups diced sweet onion; 4 cloves garlic, minced; ¾ teaspoon salt, or to taste; 1 bulb fennel, diced, plus chopped fronds for serving; 1 cup diced celery; 1 teaspoon dry thyme or 2 teaspoons fresh; 1 teaspoon smoked paprika; ¼ teaspoon celery seed; ½ teaspoon freshly ground pepper; ½ cup dry white wine, optional; 3 cups vegetable or chicken broth; 2 cups clam juice, (16 fl ounces) such as Bar Harbor brand; 2 large white potatoes, peeled and cut into ½-inch chunks; 1 14-ounce can diced canned tomatoes* See note; 2 cups raw shucked clams in juice* See note

Description

This Classic Manhattan-Style Red Clam Chowder has chunks of tender potatoes, celery and fennel and is loaded with freshly shucked clams.

Ingredients

Scale

6 slices uncooked bacon, chopped
1 tablespoon olive oil
2 cups diced sweet onion
4 cloves garlic, minced
3/4 teaspoon salt, or to taste
1 bulb fennel, diced, plus chopped fronds for serving
1 cup diced celery
1 teaspoon dry thyme or 2 teaspoons fresh
1 teaspoon smoked paprika
1/4 teaspoon celery seed
1/2 teaspoon freshly ground pepper
1/2 cup dry white wine, optional
3 cups vegetable or chicken broth
2 cups clam juice, (16 fl ounces) such as Bar Harbor brand
2 large white potatoes, peeled and cut into 1/2-inch chunks
1 14-ounce can diced canned tomatoes* See note
2 cups raw shucked clams in juice* See note

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Instructions

Place bacon in the bottom of a large heavy-bottom soup pot over medium heat. Cook, stirring often until the bacon is crispy, 5 to 7 minutes. Remove the bacon pieces to a plate lined with a paper towel with a slotted spoon.
Add oil to the bacon fat and add onion, garlic and salt and cook, stirring occasionally until the onions are golden brown, 6 to 8 minutes.
Increase heat to medium-high, stir in fennel, celery, thyme, smoked paprika, celery seed and pepper and cook, stirring often, until the vegetables start to soften, 2 to 3 minutes.
Add wine, if using, and bring to a simmer. Cook until the wine is mostly evaporated, about 2 minutes.
Add in broth, clam juice and potatoes and bring to a simmer. Reduce heat to medium-low or to maintain a simmer and cook until the potatoes are tender, 12 to 14 minutes.
Add tomatoes and clams and return to a steady simmer, stirring often. Simmer 1 minute. Stir in bacon and remove from the heat. Ladle chowder into bowls and top with chopped fennel fronds. Serve hot.

Notes

Ingredient Note:

Canned Diced Tomatoes: We love the smoky flavor fire roasted diced tomatoes add to the chowder. If you like a little bit of spice, look for those with added green chiles.

Shucked Clams: These chopped shucked clams are sold by the pound in brine in deli containers at the fish counter in large supermarkets, seafood markets, and meat markets. Sometimes they’re frozen. Thaw in the fridge overnight. If still frozen, set the deli container in a warm water bath for 30 minutes and use immediately. Include the packing brine in the recipe.

Prep Time: 10 mins
Active Time: 30 mins
Cook Time: 40 mins
Category: Soup
Method: Stove Top
Cuisine: Seafood

Nutrition

Serving Size: 2 cups
Calories: 362
Sugar: 9 g
Fat: 15 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 32 g