Manhattan Clam Chowder or is it New Jersey CLAM CHOWDER? VIDEO

Manhattan Clam Chowder — Or Is It New Jersey Clam Chowder?

By Chef Charles Knight

The origin of one of the world’s most beloved soups may be as murky as a bowl of clam chowder itself. Much like the New York Giants and Jets—NFL teams that play not in New York but in East Rutherford, New Jersey—Manhattan Clam Chowder may not be as native to New York City as many assume.

Before the advent of refrigeration and automobiles, hotels and inns across America built their menus around locally available ingredients and the culinary traditions of regional cooks. These dishes were born from the land and water surrounding them. So, let’s consider the case of the famously red, tomato-based Manhattan Clam Chowder, and ask ourselves: Is it really from Manhattan, or did the Big Apple “borrow” it from its smaller but equally flavorful neighbor, the Garden State?

The Chowder Timeline

Clams have long been a staple along the Northeastern Atlantic Coast. Native American tribes consumed them in large quantities, and early European settlers caught on, eventually. When the Pilgrims arrived in the 1620s, they were less enthusiastic. They considered clams and mussels so lowly that they fed them to their pigs, calling them “the meanest of God’s blessings.”

The first known printed fish chowder recipe appeared in the Boston Evening Post on September 23, 1751. It called for generous use of herbs and spices—typical of English cooking in the 18th century—but made no mention of clams, and certainly not tomatoes. At the time, tomatoes were still feared by many as a poisonous fruit from the nightshade family.

It wasn’t until 1867 that a clam chowder recipe featuring tomatoes appeared in print. French chef Pierre Blot included it in his Handbook of Practical Cookery for Ladies and Professional Cooks. While some say Manhattan Clam Chowder originated in New York—where it was sometimes called Coney Island or Fulton Market Clam Chowder in the 1890s—others point to Portuguese immigrants in Rhode Island. Yet the earliest solid evidence of tomato-based clam chowder brings us right back to New Jersey.

Jersey Fresh: Tomatoes, Clams, and Credibility

By the 1830s, according to James Turk, executive director of the Salem County Historical Society, tomatoes had become a major crop across South Jersey. Canneries popped up in almost every village, and at the same time, New Jersey’s clam industry was booming, particularly around Barnegat Bay, a hotbed for chowder clams.

In Lacey Township (Forked River), despite having fewer than 500 residents, a number of large hotels flourished in the 1800s. Inns like the Lafayette House, the Carman House (later Eno’s Riverside Hotel), the Blodgett House, and the Parker House (later the Greyhound Inn) served visitors who came for boating, fishing, and hunting—or who were simply traveling between New York and Atlantic City.

Written accounts confirm that tomato-based clam chowder—not yet called “Manhattan”—was a favorite at the Greyhound Inn. The recipe included South Jersey’s signature tomatoes and locally harvested clams. It was a dish born of the bay, not the borough.

Manhattan... by Way of Barnegat?

In the mid-19th century, celebrity chefs from New York often spent summers working at resort hotels along the New Jersey shore. They brought their skills—and, inevitably, they took a few recipes back home. It’s entirely plausible that a hearty, tomato-rich clam chowder served at a Barnegat Bay inn made its way to an upscale Manhattan restaurant, and the name simply stuck.

Much like the Giants and Jets, Manhattan Clam Chowder may wear a New York jersey, but it plays on New Jersey turf.

Final Verdict?

You be the judge. With its South Jersey tomatoes and Barnegat Bay clams, this beloved red chowder may owe more to the Garden State than the Empire City. So, the next time someone ladles out a bowl of “Manhattan” Clam Chowder, just smile—and think of Barnegat mud.

Atlantic City, New Jersey Clam Chowder as Assembled in Manhattan

A Historical Recipe Interpreted by Chef Charles Knight
From Mrs. S.W. Hand’s Cookbook of the Ladies Aid Society of the First Methodist Church, Atlantic City, New Jersey
(Adapted with permission from the Special Collections and University Archives of Rutgers University Libraries)

Equipment: Health Craft food cutter, 4-quart stockpot

Preparation Time: 1 hour 15 minutes - Makes 6 Servings:

• ·       2 dozen large chowder clams, shucked, cleaned, and finely chopped (reserve clam liquor)
• ·       2 oz salt pork or thick-cut bacon
• ·       1 medium onion, chopped (use #2 cone on food cutter)
• ·       1 medium bell pepper, diced
• ·       3 cloves garlic, minced
• ·       1 cup reserved clam liquor, strained
• ·       1 stalk celery, grated (1 cone)
• ·       1 carrot, grated (1 cone)
• ·       6 medium New Jersey tomatoes, peeled, seeded, and chopped
• ·       1 cup tomato purée
• ·       1 cup clam juice or chicken stock
• ·       1 tsp fresh chopped oregano (or ½ tsp dried)
• ·       1 tsp fresh chopped thyme (or ½ tsp dried)
• ·       2 bay leaves
• ·       Salt and white pepper to taste
• ·       2 cups warm milk or half-and-half
• ·       6 tbsp sour cream (for serving)
• ·       Fresh chopped basil (for garnish)

1. In a 4-quart soup pot over medium-high heat (300°F / 150°C), brown the salt pork or bacon until crisp and fat is rendered.
2. Add the onion, bell pepper, and garlic. Sauté until vegetables are tender and fragrant, about 5–7 minutes.
3. Stir in the reserved clam liquor, grated celery and carrot, chopped clams, tomatoes, tomato purée, and clam juice or chicken stock.
4. Add the oregano, thyme, and bay leaves, and season with salt and white pepper to taste.
5. Cover the pot, leaving the vent open if using a vented lid. Reduce heat to low (240°F / 116°C) and simmer gently for about 1 hour, stirring occasionally.
6. Just before serving, stir in the warm milk or half-and-half for a creamy finish.

To Serve: Ladle the chowder into bowls. Top each with a generous dollop of sour cream and a sprinkle of fresh chopped basil.