This easy Manhattan Clam Chowder recipe is delicious proof that not all chowders are creamy.A light tomato base allows the clam flavor to shine.When you think “clam chowder,” your brain might jump to New England Clam Chowder; a thick, cream-colored chowder.

Also known as Boston clam chowder, it starts with milk and/or heavy cream, and often features onions, celery, and potatoes.But there’s another noteworthy clam chowder: Manhattan.Brothy, herb-infused Manhattan Clam Chowder is lighter and often cream-free.

My Manhattan Clam Chowder veers more toward to New York style, but still calls for a splash of heavy cream for just enough richness.And it’s really tasty.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsManhattan Clam Chowder RecipeRecipe ingredients Ingredient notes Bacon: For a vegetarian substitute, replace the bacon with 1 tablespoon of vegetable oil and start at step 2.

Clam juice: This infuses additional clam flavor and keeps the chowder from being too bland.Potatoes: A semi-waxy, buttery variety like Yukon golds hold their shape well in this chowder, as do baby red potatoes.Canned clams: My instructions call for draining these before adding to the chowder base.If you prefer your chowder to have stronger clam flavor, reserve the juice from drained clams and add a splash, or your desired amount to taste, in step 4.

Or if you like it extra clammy, simply use 2 cans (plus juic

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