Manhattan Clam Chowder I
Manhattan clam chowder is a soup traditionally made from clams, herbs, tomatoes, and other vegetables. Despite its name, it originated in Rhode Island, not Manhattan. Clam chowder, in its cream-based, New England version, has existed since the mid-18th Century, and no mention of any Manhattan chowder has been found that predates the 1930s. Many restaurants in northern Rhode Island sell both red and white chowders, while the US southern coast favors clear and white chowders. Often they are served alongside clam cakes.
Ingredients
- 15 ounces (425 g) canned potatoes, or 2 small boiled potatoes
- 28 ounces (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice
- 6.5 ounces (184 g) canned chopped clams, minimum
- 2 stalks of celery
Ingredients for 6 servings (1.5 kg) · the original recipe
Method
- 1
Core the tomatoes. Remove the pale parts and the seeds; the "meat" of the tomato will be what will be used. For canned tomatoes, a strainer will be helpful.
- 2
Chop all non-clam ingredients to match the clams in size.
- 3
If desired add spices. Suggestions offered include dill seed, basil, thyme, celery seed, tarragon, marjoram, and/or fresh cilantro. Alternatively, oregano can be used in lieu of the marjoram.
- 4
Cook the chowder, without boiling, until the celery begins to soften.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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