When I was a kid, we would go to Jones Beach on summer evenings, walk the boardwalk, play shuffle board, shoot arrows at the archery range, and then top it off with a bowl of Manhattan clam chowder at the cafeteria. Good memories brought back watching this video. I will make a pot, and think of the Atlantic. UPDATE: I made Chef John's Chowder. It was great. A big hit with the family. Highly recommend!

I come from New England. We never put our clams in a chowder and cook them for 15 to 20 minutes! They become extremely tough! The clam broth we use to steam the clams goes in and we add the chopped clams just BEFORE service. I will try this recipe, but add clams at the end.

It’s funny You mentioned Billy Joel cause once I saw how good this looked I almost had a heart attack-ack-ack-ack

Hmm. You've identified exactly what I've never liked about the Manhattan style, which is that it's basically watered down tomato soup with a few clams in it. So I'm going to have to for real try this one soon, it looks delicious.

"The bacon is optional here." Lol. Good one, Chef John, bacon is never optional.

Well, I made it. It was the best "red" clam chowder I ever tried anywhere. Thank you, John!

Recommend just adding the whole clams at the end. They're already overcooked from being canned. Boiling them for 20 more minutes isn't going to make it better. They just need to come up to temp.

My parents had the Manhattan vs New England disagreements during my childhood. I didn't try chowder as kid (I begged for Delmarva chicken and dumplings instead) but starting to enjoy chowders at restaurants when I grew older. It was *always* New England style being served and I grew to really like it. It was creamy, rich and warming. But, a decade ago, my in-laws took me to a famous Seattle "Chowder House". I ordered their chowder sampler for dinner. The best of all of them was the red chowder (Manhattan style). It blew the rest out of the water. A year or so later my husband and I went out to a lovely Italian restaurant for dinner. Someone ordered the cioppino. I was in love after I tasted it. MMMM. I realized that Manhattan-style chowder was so very similar to Italian cioppino. So while I love the creamy goodness of the New England style chowder on chilly and soggy days but I truly enjoy the flavor of the Manhattan style more when I just want to enjoy a delicious, tangy soup.

My mom always made this kind, she was famous for it, her secret was to cook the potatoes carrots and celery in with the onions, and then tomato and broth, fantastic never better so much more interesting than creamed clam chowder

I just happen to have baby clams AND potatoes:) Martha - stoke the fire!!

I just made this, with a few changes because i didn't want to go to the store for celery and whole clams, just had chopped. Wow! It is delicious! I credit the tomato paste in the roux. That is a great tip. It goes so well with the bacon flavor and is amazing.

I made this last night. Big hit with the family. Best comment "This doesn't taste like the canned stuff!" Used red potatoes as I could not find Yukon Gold. Also forgot the oyster crackers (sob!). This one goes into the recipe box. Thanks, Chef John!

Never had Manhattan Clam Chowder in my life being a traditionalist but I made this and its awesome. Hubby is getting lactose intolerant so this is going to be made more often. Super satisfying and dang delicious! Big fan Chef 👩‍🍳

You are the brave Powhatan of your clam chowder from Manhattan.

Rhode Island clam chowder is still my favorite. It's not as well known as Manhattan or NE. But it's light, fresh, yet hearty and satisfying.

It looks good indeed. Quite similar to a minestrone soup, but you replace the pasta with diced potatoes & clams. Interesting! Have a great weekend, Chef!

This is literally one of my favorite dishes period. I absolutely love the tomato paste and flour to give it extra flavor and thickness. 💯

As a New Englander, I can say that we have the world's best clam chowder.......and lobster bisque 🥇😑

I’ve always despised Manhattan clam chowder for exactly the reasons you stated. Now, I’m going to have to give this a try again. The older I get the more I realize I should try things again that I once did not like.

"Notoriously flavorless, but hey at least their texture's bad, too" Chef John's serving shade along with his awesome recipes 😎

Ugh THANK YOU!! Been wanting this for YEARS

When I make traditional clam chowder I thicken it with mashed potatoes instead of flour. It helps with the 'mouth feel' and flavor. I assume that would work with this chowder as well.

I made this recipe exactly as written and found the resulting chowder to be delicious and very satisfying. This was exactly what I was looking for.

I have been dying for this recipe! It is second only to my own Borscht! Thanks so much Chef John.

Congratulations on 4M!!!!

Just made a batch. Delicious and clearly a different Manhattan than I've ever had! Thanks so much!

I can no longer eat dairy, so this will be my go to recipe from now on. Thank you!

I made this today - my wife and both agreed we've never enjoyed restaurant Manhattan Clam, But this recipe made her a believer - Thank you Chef John,

Another, excellent east coast clam chowder is Rhode Island style. It comes in three forms: chowder with clams and dairy, clear clam and then the Portuguese style with tomatoes. I like the clear best but you get to choose. As always enjoy what you enjoy.

I tend to make Manhattan chowders as i usually have my fresh tomato sauce on hand. the clams are in the can of course. but for garnish add a few steamer clams until they open.

That looks SO good! Thanks, Chef John! My first ever chowder was Manhatten that was ordered for me in a restaurant so I've always liked Manhattan CC and now know how to make a great bowl of it, too!

Thank you for sharing this, I love Manhattan clam chowder. People think I am nuts.

I made this a couple hours ago! Deeeeeeee-LISH-ooooooooooouuuuusssssss!!! Filled a dutch oven. 4 pounds of clam meat. OMG!!! Thank you Chef John!!

Ok I just wanted to say this is second recipe I have tried from you that had my food turn out flawless and delicious. Hearty soup perfect for fall and winter. Thanks chef

Manhattan Clam Chowder is one of those dishes that I *want* to like, but haven't across anything that feels like a proper chowder. I'm fine with the tomato, it compliments clams very nicely. However, it's always like just a watery soup. This recipe looks amazing and it comes out more like how I see chowder. It's a nice, thick soup, but not a stew. It looks hearty and warming. I can't wait to try this. As always, well done.

100% delicious! Just made it. So yummy!

This is a delicious recipe. My wife, a Long Islander loves the tomato recipe. Just thawed out about a quart that we had frozen. Crusty bread, some cold beer, excellent.

My grandma called Manhattan style tomato clam soup and that's what you made with leftover clam juice from drink night.

My grandmother made the best Manhattan clam chowder. She used salt pork instead of bacon, and ground the onions, carrots, and potatoes in a meat grinder. She would wait to add the clams til the very end otherwise we would all take samples before dinner time🙂. Fond memories

Cooking this right now. Smells and looks great! Thanks for the recipe chef!

The bacon IS NOT optional!! It’s the base flavor of chowder. This looks like a great recipe!!

Saw on the internet so it must be true: Manhattan clam chowder has nothing to do with Manhattan; it's a derisive name given by New Englanders (who hate all things New York) to the tomato chowder which originated in New England's Portuguese & Italian communities. Of course, the best clam chowder is Rhode Island style, with a clear clam/fish broth and a light dose of tarragon. (Using chicken broth consigns one to the 6th circle of hell)

John, you are the best. Love your recipes and humor

Thank you Chef John, I made this today, and it was delicious. I Wanted to make something different than the calorie heavy New England Style. Amazing how much fragrance and flavor is in tarragon. I used one teaspoon since i wasn't familiar with the flavor of that spice. It's a great winter chowder. I will make it again. Thank you again!

I’ll be making this very soon. Thank you.

Finally made this, it’s just like I would get down the Shore in NJ!

I always enjoy watching your food recipes!

omg I lost it at the "what will do, once our roux, has cooked for a few"

We grew up on this. This is my favorite. I prefer this over New England. And my mom used salt pork instead of bacon❤

A slice of lemon, and a dash of Tabasco, and I was in food heaven.

Our family has had a Manhattan clam chowder recipe shared among us for over 50 years. Its one of my favorite foods of all time. Im kind of glad you never see it served in restaurants because it makes it that much more special when I make it

I grew up in Oceanside New York in the 50s and 60s . My dad and I would go clamming in middle bay and come home with a basket of clams. The cherry stones were eaten raw. The big clams were used for clam chowder and baked clams . My mom made the best clam chowder I have ever eaten. If you had a boat and a fishing pole you would never go hungry . Fried flounder , crabs and lobster were always plentiful

I added lots of leeks, shrimp paste, anchovies paste, Mott's picked bean, and extra spicy clamato juice. I never added chicken broth, will try later. My Manhattan chowder blows away every other memory of a serving I ever tried.

Chef John, can we please get a western NY fish fry recipe?

I’m definitely making this tomorrow !!! Thank you Chef 👨‍🍳

Where I grew up in Connecticut, you're either a Boston lover or a Yankee lover. My whole family are Boston I'm opposite. Manhattan is my choice, and this is my idea of a great Manhattan choice, John. Although I do agree that the clams should always be added at the end, they're cooked enough. Same goes with my Linguini w/Clam Sauce--never add clams till end.

My Mom and Dad were both from Rhode Island and the only chowder served in our house was homemade Manhattan style clam chowder. This is the closest recipe I’ve seen to my Dad’s. I’ve also learned over the years to appreciate both the New England and Clear clam chowders.

I think we can all agree that despites chef John's magic, Manhattan clam chowder is still a distant 2nd to the creamy goodness that is New England Clam Chowder

I always watch your videos to relax. Thank you 💕

This has been settled by my family decades ago back in New England when we had Clambakes every 4th of July. My uncle ended up making both because we all loved them both equally!

You are the Robbie Fowler of your Manhattan Clam Chowder.

Just made this, it was absolutely delicious. You are so right, I don’t like a Manhattan chowder that has to much tomato. This was just right, thank you

When I was a working girl in my youth , no time for cooking. I was and still a Campbell’s lover. Easy and consistent. However some of my favorites have become mission impossible to find. Manhattan clam chowder is a favorite of mine, so thanks for the post. I will definitely make this. I have always had success with your recipes. Your recipes are not a food stylist ploy, they are delicious.

I made this for dinner a few nights ago and it turned out well. I liked it a lot and so did my mom, although she still prefers the New England style. I had no Tarragon and the parsley I used was dried, not fresh, but it still tasted great.

I can always rely on Chef John to fix the recipes for things I like, but don’t love yet.. 🙌🏻❤️🙌🏻❤️ THANK YOU CHEF!!!

FIRST bow your head in a moment of silence for the loss of CAMPBELLS Manhattan Chowder which I love more than most any Ive ever had in a restaurant. It was discontinued in the height of the pandemic when I needed it most. They still have the Chunky style version which I guess I will try but it doesnt have as much clam juice. I LOVE all soups brothy (even pea and bean) but I wouldnt turn down a bowl of this if I got to try it at dinner maybe even here in Buffalo with Chef John

My Mom made fantastic Manhattan Clam Chowder, which unfortunately we never got a written recipe for. before she passed on. It was her mothers recipe, and it helped that we had access to fresh (meaning caught that day) clams. I remember My mom telling me the secret ingredient was doing the initial sauté in bacon grease, which was about the only time she every used it in cooking. Looking forward to giving this version a try! oh, and she only used the big Chowder clams, she'd steam them, save the juice to add to the Chowder, and chop up the big clams in the blender. (this was preFood Processor days)

Looks magnificent, Chef!!

Combine one part manhattan chowder with one part new england and you have a bowl of long island clam chowder!

A Parmigiano rind would be perfect in this

Since I prefer New England style, will you show a recipe for that? Thank you.

I truly love and relish manhatten clam chowder. The new england i don't care for. This looks soooooooooo fantastic, thank you

That looks really good and really easy! Yay!

Fantastic. On a cold day, I'd swap the clams for chicken and sliced chorizo, but that's just me. A real Winter Warmer :-D

John! The flour idea is a winner! Ill be making this here at 85 State tomorrow! Peace. Aaron the Baron!

There are residents from 6 states that are ready to roux the day that you made this video.

Holy Moley that was good. I am a Pacific Northwest gal and you almost have me in the Manhattan camp…. Almost. Damn fine work sir!

I just made this yesterday. I missed the part where it said 2 cans of each of the clams, so I only used 1 each, and I wasn't sure how to measure 3 cups of potato so I just used 3 decent sized potatoes, which was probably too much potato, but it still turned out fine and tasted great! My wife has been loving it and I don't think she ever really cared much for this style of clam chowder before.

This seems like the debate over beans in chili or no beans in chili. I'm from Texas where I am supposed to believe that beans in chili is so sacrilegious you should be burned at the stake, but if someone wants some beans in their chili, go for it. Also, just to point this out, I will eat either the New England version OR the Manhattan version of clam chowder, and I'll enjoy them both (as long as someone else, like an actual chef, cooks either version.)

Always been a New England man. I did kinda make a Manhattan but I used mussels instead, was a cross between a Manhattan and a Ratatouille with an orozo pasta.

Your soup recipes are always the best! I am absolutely making this this weekend!

This was great and is very similar to Bahamian Conch Chowder.

San Marzano tomatoes... absolute must.

I am gonna make this to-day!!! yummy

John that is the best Red chowder I have seeen . I will tackle manhattan Style . your way . that is incredible good . New england clam Chowder here on the monterey bay calif. Though is a master piece of dining pleaure .

I’ve been making this soup for awhile now it’s my favourite chowder

I'm going to try this recipe!!!

This looks absolutely incredible!!!

Comparing your tomato soup to NE chowder is pretty hilarious. Thanks for that 😂

When I get a notification that you have downloaded a video, my happy time begins 📸❣️🍊♥️🥳😘🥰🤩❤️،

I know that I'm a little late in commenting about this, but I'm very excited that you have decided to praise Manhattan Clam Chowder. Now, don't get me wrong. I love New England Clam Chowder but I've wondered for years where Manhattan went. I've spent a lot of time on the West Coast and spent a career flying around the country and there are hundreds of great little fish and chips places who always have Clam Chowder. And it is always New England. I love it but on occasion I miss Manhattan Chowder. I really think the reason Manhattan is hard to find is because it is harder to make good Manhattan than good New England. And New England is probably cheaper. Saute some bacon, add some butter and flour and you have that creamy base then add some canned clams and clam juice with a bit of celery and onion, maybe garlic a few herbs and you are good to go. Manhattan is a lot more nuanced so I think restaurants shy away from it. But anyway, that's my rant. Thanks for the video.

Followed this recipe and this is the best Manhattan Clam Chowder I have ever tasted.

🐞Thanks. I’ve been waiting for this recipe. Tips for thickening are perfect. I’m now waiting for a rainy day.🐞

I’m so hungry now. I love Manhattan clam chowder but I would like this one much more than ever.

I love the mixture of both New England and Manhattan chowder 🤷🏼‍♀️

Fresh thyme and bay leaf was my Grandfathers recipe. He’d be smiling after tasting yours.

When I steam clams I save the broth in freezer to use for my clam chowder I don't feel the bottled broth has enough flavor and I use raw chowder clams my soup had do much flavor . People rave about it need a pinch of dry thyme too . I like your idea of the roux and tomato paste

I made it and family loved it!!

Made this over the weekend, and it's a keeper. Nice, deep flavor with a touch of sweetness (no idea from where, but it works), lots of variety in the textures, I could go on. Suffice to say I'm sold on this one. Had to sub dried Tarragon for the fresh...couldn't find fresh tarragon anywhere for some strange reason. And I forgot to put garlic down on my shopping list, so had to make do with three 1/8 teaspoons of powder. Can't wait to finish this batch so I can make a second, this time with no subs.

Chef John- just made this. It is really good. So seafood forward!