Manhattan Clam Chowder Recipe with Perfect Wine Pairings

Manhattan Clam Chowder Recipe with Wine Pairings

If you love seafood soups with big, bright flavor, this manhattan clam chowder recipe deserves a spot in your regular rotation. Tomato-based, brimming with clams, onions, celery, and potatoes, it’s lighter than New England chowder but still deeply comforting—and a fantastic partner for a good glass of wine.

This is the kind of bowl you crave on a cool night: savory, slightly briny, with the sweetness of tomatoes and onions and a gentle kick of spice. It’s also a dream dish for wine lovers. The acidity from the tomatoes, the umami from the clams, and the herbs open the door to some incredible pairings—from bright, coastal whites to silky Pinot Noir. With Vinomat, you can go beyond a basic wine recommendation and dial in the perfect bottle every time.

Whether you’re cooking for a weeknight dinner, a game-day spread, or a relaxed dinner party, this easy manhattan clam chowder brings restaurant-level flavor to your home kitchen.

About This Dish

Manhattan clam chowder has a bit of a rebel streak. While New England clam chowder leans creamy and rich, the classic manhattan clam chowder recipe skips the cream and builds its character around a tomato-based broth. That one simple swap changes everything.

Tomatoes add brightness and acidity, giving the chowder a lighter body and a vibrant red color. Instead of being heavy, it’s layered and savory, with a clean finish that keeps you going back for "just one more" spoonful. Clams bring their gentle ocean salinity, potatoes give it body, and aromatics like onion, celery, garlic, thyme, and bay leaf round it all out.

Historically, Manhattan chowder is thought to have developed in New York, influenced by Italian and Portuguese immigrants who were accustomed to cooking seafood with tomatoes. Rather than the dairy-forward New England style, this version reflects a more Mediterranean-inspired approach: olive oil, tomatoes, herbs, and seafood working together.

For modern home cooks in the United States, that makes this manhattan clam chowder recipe especially appealing. It’s:

• Naturally dairy-free and gluten-free (as long as your sides are, too)
• Packed with vegetables and lean protein
• Flexible—you can use fresh or canned clams
• Fast enough for a weeknight, but impressive enough for guests

And importantly for wine lovers, the tomato base and moderate richness make this one of the best recipes for manhattan clam chowder to pair with both white and light red wines. That flexibility is a big reason it’s a favorite among food and wine enthusiasts.

Key Ingredients & Their Role

Every component in this manhattan clam chowder recipe plays a specific role in building flavor, texture, and wine pairing potential.

Clams (fresh or canned) Clams are the star. They bring briny, oceanic salinity and natural umami. Their delicate sweetness shines through a tomato broth, especially when you don’t drown them in cream. That combination of saline and umami is what makes this such a great match for crisp whites like Sauvignon Blanc and mineral-driven European wines.

Tomatoes (fresh, diced) Tomatoes create the signature red broth. They add acidity, gentle sweetness, and a savory depth when cooked with garlic and onions. From a wine pairing standpoint, that acidity is key—it allows you to reach for higher-acid wines (think Italian whites or Spanish Albariño) without the wine feeling sharp or out of balance.

Onion, celery, and garlic This classic trio forms the aromatic backbone of the chowder. Onion adds sweetness as it softens, celery brings freshness and a subtle herbal note, and garlic contributes a savory, warming aroma. Together, they layer complexity into the broth so the chowder tastes slow-simmered even though it cooks relatively quickly.

Potatoes (Yukon Gold) Yukon Gold potatoes hold their shape while becoming tender and creamy inside. They bulk up the chowder, turning it from a light soup into a satisfying main course. They also moderate the acidity of the tomatoes, which widens your wine pairing options to include lighter reds like Pinot Noir or a soft, fruity Chianti.

Olive oil and tomato paste Olive oil coats the vegetables and carries flavor, while tomato paste provides concentrated tomato intensity and a deep umami base. Browning the tomato paste briefly in the pot adds caramelized, almost roasted notes that echo beautifully with oak-aged whites or more complex European reds.

Fish stock or clam juice Using fish stock or clam juice layers even more seafood character into the broth. This amplifies the maritime profile and makes the dish a natural pairing for coastal wines—think Sonoma Coast Chardonnay, Oregon Pinot Gris, or Spanish Godello.

Herbs and spices: bay leaf, thyme, red pepper flakes Thyme and bay leaf add woodsy, savory depth; a pinch of red pepper flakes introduces gentle heat. That small amount of spice plays nicely with juicy, fruit-forward wines (like Washington State Riesling) and keeps the chowder from feeling flat.

Fresh parsley Parsley finishes the dish with a bright, green pop. It freshens each bite and visually lifts the deep red broth.

Each of these components supports the others, creating a balanced bowl that can go toe-to-toe with serious wines while still being approachable enough to make on a Tuesday night.

Recipe

Ingredients:

• 1.5 lbs Fresh clams (or canned clams, rinsed and drained)
• 2 cups Fresh tomatoes (diced)
• 1 medium Yellow onion (finely chopped)
• 2 Celery stalks (diced)
• 2 medium Potatoes (Yukon Gold, peeled and diced)
• 2 tbsp Tomato paste
• 3 cloves Garlic (minced)
• 3 tbsp Olive oil
• 4 cups Fish stock (or clam juice)
• 1 Bay leaf
• 2 tbsp Fresh parsley (chopped, for garnish)
• 1 tsp Dried thyme
• To taste Salt
• To taste Black pepper
• 1/4 tsp Red pepper flakes (optional)

Instructions:

1. Scrub the clams under cold running water if using fresh clams. Discard any clams with broken shells or that do not close when tapped.
2. Prepare the vegetables: Finely chop the onion, dice the celery, peel and dice the potatoes, and mince the garlic. Dice the tomatoes if using fresh ones.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and garlic. Sauté until softened, about 5 minutes.
4. Add the diced tomatoes and tomato paste to the pot and stir well. Cook for 2-3 minutes to allow the flavors to combine.
5. Pour in the fish stock (or clam juice) and add the diced potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat to a low simmer. Cook for 15-20 minutes or until the potatoes are tender.
6. If using fresh clams, add them to the pot during the last 5-7 minutes of cooking and cover. Cook until the clams open. Discard any that do not open. If using canned clams, add them during the final 2-3 minutes of cooking to warm through.
7. Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes as desired.
8. Ladle the chowder into bowls. Garnish with fresh parsley and serve warm with crusty bread (optional).

Nutrition Facts (per serving):

• Calories: 180 kcal
• Protein: 12.0g
• Fat: 5.0g
• Carbohydrates: 24.0g
• Salt: 2.0g

Dietary Information: Gluten-free, Dairy-free, Nut-free

Perfect Wine Pairings

Tomato-based seafood dishes invite some of the most exciting wine pairings, and this manhattan clam chowder recipe is no exception. The broth is bright and savory, the clams add salinity, and the potatoes provide a mellow, comforting base. The goal is to choose wines that can handle acidity, echo the ocean character, and not overwhelm the clams.

Here are the key wine traits to look for:

• Medium body so the wine doesn’t feel thin next to the chowder, but also doesn’t overshadow the clams
• Fresh acidity to mirror the tomatoes and cut through the olive oil
• Low to moderate tannins (especially if you’re pouring red) so the wine doesn’t clash with the seafood
• Mineral or coastal notes that complement the briny, oceanic flavors

Below are four excellent styles that pair beautifully and are widely available at Total Wine, Trader Joe’s, BevMo, and local wine shops in the $15–$30 range.

1. California Sauvignon Blanc

A zesty California Sauvignon Blanc—especially from Sonoma County or Napa Valley—is a textbook match. Look for a bottle with:

• Bright citrus (lemon, grapefruit)
• Herbal notes (fresh herbs, maybe a hint of jalapeño)
• Crisp acidity

The citrus and herbal character mirrors the tomato, parsley, and thyme, while the acidity keeps each spoonful feeling lifted. Expect good options around $15–$22 on the shelves at Total Wine and BevMo.

2. Oregon Pinot Gris or Pinot Grigio

If you want something a touch rounder but still refreshing, an Oregon Pinot Gris is a fantastic wine pairing for manhattan clam chowder. Many bottles show:

• Ripe pear and apple
• A subtle spice note
• Smooth texture with lively acidity

That extra texture works with the potatoes and olive oil, while the acidity plays beautifully with the tomato base. Trader Joe’s often carries value-driven domestic Pinot Gris in the $12–$18 range that are perfect for this dish.

3. Spanish Albariño or Italian Vermentino

For an Old World twist, reach for Albariño from Rías Baixas (Spain) or Vermentino from coastal Italy. These wines are almost tailor-made for seafood:

• Saline, mineral edge that echoes the clams
• Stone fruit and citrus flavors
• High, clean acidity

These coastal whites highlight the maritime character of the chowder. Look for bottles in the $18–$28 range at local wine shops or larger retailers like Total Wine.

4. Light-Bodied Pinot Noir (California or Oregon)

If you prefer red, a light-bodied Pinot Noir can be a surprisingly beautiful wine pairing with this chowder—especially an easy manhattan clam chowder with a touch of red pepper flakes. Choose a style that is:

• Light in color, with fine tannins
• High in acidity
• Red-fruited (cherry, cranberry, raspberry)

Pinot Noir from Sonoma Coast, Russian River Valley, or Willamette Valley (Oregon) fits the bill. Chill it slightly (about 15–20 minutes in the fridge) to sharpen the acidity and keep the pairing refreshing. Expect solid options between $20–$30 at BevMo or your favorite local shop.

When in doubt, open Vinomat, plug in this manhattan clam chowder recipe, and let the app guide you to a specific bottle at the store nearest you.

Cooking Tips & Techniques

A few smart techniques will transform this from a good weeknight soup into a restaurant-worthy classic manhattan clam chowder recipe.

1. Build layers of flavor from the start Take your time with the aromatics. Let the onions and celery soften fully and pick up a little sweetness before adding tomato paste. Then cook the tomato paste for 1–2 minutes to deepen its flavor—it should darken slightly and smell rich and savory.

2. Don’t overcook the clams Clams turn rubbery if they’re cooked too long. For fresh clams, add them only in the last 5–7 minutes and remove the pot from heat once they open. For canned clams, they just need to warm through in the final minutes.

3. Cut potatoes evenly Dice your Yukon Gold potatoes into similar-sized pieces so they cook evenly. You want them tender but not falling apart, especially if you plan to reheat leftovers.

4. Balance your seasoning at the end Tomatoes, stock, and clams all bring their own salt. Always taste before adding more salt, then adjust with a pinch of salt, a grind of black pepper, and red pepper flakes for gentle heat. A squeeze of lemon right before serving can add extra brightness if your tomatoes were very sweet.

5. Make it a slow cooker manhattan clam chowder recipe (optional) To turn this into a slow cooker manhattan clam chowder recipe, sauté the onions, celery, garlic, and tomato paste on the stovetop first. Then transfer everything except the clams and parsley to the slow cooker and cook on LOW for about 4–5 hours, or until the potatoes are tender. Stir in canned clams during the last 15 minutes. This approach gives you a slow cooker manhattan clam chowder that’s ready when you walk through the door.

Serving Suggestions

Presentation matters, especially when you’re highlighting food and wine together. Here’s how to serve this easy manhattan clam chowder for maximum impact.

• Warm your bowls: A quick rinse with hot water or a few minutes in a low oven keeps the chowder hot longer and protects its aromatics.
• Garnish generously: A sprinkle of fresh parsley brightens the color. Add a twist of black pepper or a light dusting of red pepper flakes for visual contrast.
• Offer texture on the side: Serve with crusty baguette slices, sourdough, or oyster crackers for crunch. If you keep things gluten-free, opt for roasted potatoes or a hearty green salad instead.
• Set the table like a coastal bistro: Simple white bowls, linen napkins, and a carafe of chilled white wine or lightly chilled Pinot Noir set the tone. Keep wine glasses appropriate to the style you’re pouring—tulip-shaped glasses for aromatic whites, Burgundy-style for Pinot.
• Plan the rest of the meal: This chowder can be a main course on its own, but it also works beautifully as part of a seafood-focused menu. Start with a light salad (citrus and fennel are great choices), then follow with the chowder and a basket of warm bread.

Use Vinomat to fine-tune your wine match for the exact version you’re serving—extra spicy, very tomato-forward, or loaded with extra clams—and you’ll have a restaurant-quality pairing without leaving your kitchen.

Conclusion

This manhattan clam chowder recipe brings together everything we love about coastal cooking: fresh seafood, vibrant tomato broth, and just enough comfort to make any night feel special. With the right bottle, it becomes more than a bowl of soup—it’s an experience.

Whether you opt for Sauvignon Blanc, Oregon Pinot Gris, a coastal European white, or a light-bodied Pinot Noir, you now have a clear roadmap for the best wine pairing. Save this guide, add the ingredients to your list, and open Vinomat for a tailored wine recommendation before you head to Total Wine, Trader Joe’s, BevMo, or your local shop.

Once you’ve tasted how beautifully the food and wine play together, this might just become your go-to manhattan clam chowder recipe for cozy, wine-worthy evenings at home.