Manhattan Clam Chowder is a type of soup that originates from the American Northeast, particularly associated with the borough of Manhattan in New York City. It is a variation of clam chowder, a seafood-based soup, but with a key distinction in the ingredients and flavor profile.
The base of Manhattan Clam Chowder typically consists of a tomato broth or stock as opposed to the creamy, milk or cream-based broth of New England Clam Chowder, another popular variation. The addition of tomatoes gives Manhattan Clam Chowder a tangy and slightly acidic taste.
The star ingredient in this chowder is fresh clams, providing the soup with a rich, briny flavor. Other common ingredients include diced potatoes, onions, celery, and carrots, which add texture and depth to the soup. Seasonings such as garlic, thyme, bay leaves, and parsley often enhance the flavors of Manhattan Clam Chowder.
Manhattan Clam Chowder is typically served hot and garnished with fresh herbs like parsley or oregano. Commonly enjoyed as a comfort food during colder months, it is often served with oyster crackers or crusty bread on the side.
As a regional soup, Manhattan Clam Chowder has become a beloved dish in the Northeastern United States and is celebrated for its vibrant red color, savory flavors, and the delightful combination of fresh clams and tangy tomato broth.
