How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will 'rubberize' the clams.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

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Nutrition Facts

200 calories; protein 10.7g 21% DV; carbohydrates 37.4g 12% DV; fat 1.9g 3% DV; cholesterol 33.2mg 11% DV; sodium 914.6mg 37% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/11/2008
This is like a recipe that my mom taught me to use up leftovers from a clambake . I use V 8 or Clamato Juice and the water that the clams were steamed in . Made from scratch , it does go good on a cold wet day with a grilled cheese sandwhich . Read More
(17)

Most helpful critical review

Rating: 3 stars
05/02/2008
This is actually a Manhattan Clam Chowder recipe not Rhode Island as the title indicates. Living adjacent to Rhode Island RI clam chowder is actually a clear broth...sort of like Manhattan without the tomatoes. Read More
(20)
18 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
05/02/2008
This is actually a Manhattan Clam Chowder recipe not Rhode Island as the title indicates. Living adjacent to Rhode Island RI clam chowder is actually a clear broth...sort of like Manhattan without the tomatoes. Read More
(20)
Rating: 4 stars
01/11/2008
This is like a recipe that my mom taught me to use up leftovers from a clambake . I use V 8 or Clamato Juice and the water that the clams were steamed in . Made from scratch , it does go good on a cold wet day with a grilled cheese sandwhich . Read More
(17)
Rating: 1 stars
04/17/2004
Just tasted like clams in tomato juice. I tried to save the dish and spice it up but nothing really helped. I will stick with my cream based clam chowder. I just wanted to try this because of less fat. Read More
(13)
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Rating: 3 stars
08/02/2008
Ok so this is an ok version of Mahatten chowder. RI chowder is a clear chowder using chicken broth and clams and spices...Not sure where the name came from but it is an ok recipe all in the same... Read More
(9)
Rating: 3 stars
07/29/2012
Actually in addition to the clear chowder served in Rhode Island there is indeed a tomato-based chowder that has long been a RI tradition/favorite -- what we call "Rocky Point Clam Chowder." Even though Rocky Point chowder has a tomato base it's definitely not "Manhattan " it's 100% Rhode Island. This recipe is something of a version of that. It's not a bad chowder at all but I just can't help comparing it to the real Rocky Point chowder I grew up with. Read More
(9)
Rating: 5 stars
11/28/2007
Yum... This was great and very easy. I much prefer Red clam chowder over it's white counterpart. It's much healthier for you too!!! I added a pinch of basil and oregano to mine for a little italian flair. If you're used to white and have never had red clam chowder it isn't really fair to compare the two. They are 2 different animals completely. 5 Stars! Read More
(9)
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Rating: 5 stars
07/10/2013
This recipe was fantastic. I swapped half of the carrots for celery which I recommend to all. I'd like to take issue with the few negative reviews. I grew up in RI (1957) and have had red chowder just like this all of my life. I had done some research and the red tomato-based chowder is traced to RI's Portuguese immigrants who came with tomato-based soups. New Englanders called it "Manhattan" chowder as a derisive term because it was not clear or white. But RI red chowder was always a fixture at George's in Galilee and at Iggy's and I wouldn't eat a clam cake without some! Read More
(8)
Rating: 5 stars
12/14/2012
I submitted this recipe about 10 years ago. I continue to make it often. I live a weak stone's throw from the RI border. Forgive me for not knowing that RI's chowder is clear as I have never had it. I just assumed that the red was yours because every eatery from the City to all along the coast offers either red or white. This recipe is a quick and easy fix for the red. The tomato soup and sauce in the recipe is not the major player. It's the 46-oz can of clam juice which is not always easy to find. Add just enough tomato sauce for color. Thanks JimD for your review. I have the same memories of the Shore Dinner Hall. Read More
(5)
Rating: 5 stars
04/01/2015
Loved this. I think it is very close to Rocky Point's Clam Chowder Does anyone out there have a 'from scratch' recipe for the "Clam Cakes" that go with it? I sure do miss the Rocky Point Dinner Hall there is nothing like it. Read More
(4)
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