Chowder is a controversial dish, and Manhattan clam chowder might be the most controversial version of all. Its silky, tomato-based broth sends fans of the creamy New England rendition into a rage—they argue chowder should not contain tomatoes. We’re more easygoing about this favorite seafood soup and believe each has its place.
There’s a lot to love about our easy take on Manhattan chowder. It comes together in just 40 minutes and only requires one pan. The broth is fresh and tomatoey; pancetta or bacon adds smokey meatiness and potato cubes give it the classic chowder taste. We use small clams, and it all comes together deliciously—it might convert some of the devotees of the New England version.
The Best Clams to Use
Chowder clams are the classic choice for any type of chowder since their large size—up to 5 inches across—yields the most broth. But they aren’t our favorites because they can turn dense and rubbery as they simmer. We prefer these smaller varieties; any one of them brings deep brininess to the table.
Cherrystone
About 3 inches wide and very tender, cherrystones infuse soup with seafood flavor without requiring the extra clam juice we call for in step 2. We also like to use them for stuffed clams.
Top Neck
These 2-inchers are also tasty raw or grilled and served with a dollop of herb butter inside (pulse butter with parsley, thyme, or cilantro in a food processor, wrap in parchment, and refrigerate).
Littleneck
You’ve likely seen them glistening on the half-shell in a seafood platter. At just over an inch across, Littlenecks have the softest bite of the bunch but create the least juice, so you may need to add store-bought clam juice in step 2.
