Manhattan Clam Chowder (Printable)

Vibrant tomato-based chowder with tender clams, potatoes, and vegetables in a zesty broth.

# What You Need:

→ Seafood

01 - 2 pounds fresh littleneck clams or 3 cups canned chopped clams, drained with juice reserved

→ Broth & Liquids

02 - 3 cups clam juice, reserved from clams and supplemented with bottled if needed
03 - 1 (28-ounce) can diced tomatoes with juice
04 - 1 cup water

→ Vegetables

05 - 2 tablespoons olive oil
06 - 1 large onion, finely chopped
07 - 2 celery stalks, diced
08 - 2 medium carrots, diced
09 - 1 green bell pepper, diced
10 - 3 medium Yukon gold potatoes, peeled and diced
11 - 3 cloves garlic, minced

→ Seasonings & Garnish

12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - ½ teaspoon crushed red pepper flakes, optional
15 - 2 bay leaves
16 - ½ teaspoon freshly ground black pepper
17 - ¾ teaspoon kosher salt, or to taste
18 - 2 tablespoons fresh parsley, chopped for garnish

# How-To:

01 - If using fresh clams, scrub them clean under running water. Place clams in a large pot with 1 cup water, cover, and steam over medium-high heat until clams open, approximately 5-7 minutes. Remove clams from shells and chop coarsely. Strain and reserve the cooking liquid, discarding any sediment.
02 - In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion, diced celery, carrots, and green bell pepper. Sauté until softened and fragrant, approximately 6-8 minutes.
03 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown.
04 - Add diced potatoes, canned tomatoes with juice, clam juice, reserved clam cooking liquid, dried thyme, dried oregano, bay leaves, red pepper flakes if using, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 20-25 minutes, or until potatoes are fork-tender.
06 - Gently stir in chopped clams and simmer for an additional 3-5 minutes to heat through completely.
07 - Taste and adjust seasoning as needed. Remove and discard bay leaves. Ladle into bowls, garnish with fresh chopped parsley, and serve immediately while hot.

# Expert Hacks:

01 -
  • Unlike its creamy cousin, this lighter tomato-based chowder lets the natural sweetness of the clams shine through without weighing you down.
  • The colorful mix of vegetables creates such a gorgeous bowl that even people who claim they dont like clam chowder end up asking for seconds.
02 -
  • Adding the clams too early is the quickest way to ruin your chowder, as theyll turn into tiny rubber bands if overcooked, so always fold them in during the last few minutes.
  • That cloudy sediment at the bottom of fresh clam liquid is actually flavor gold, not something to discard, just be careful to stop pouring before you reach the gritty bits.
03 -
  • For deeper flavor without the fuss of steaming fresh clams, use bottled clam juice and canned clams, but add a splash of dry white wine to the vegetable base to mimic that fresh oceanic complexity.
  • The soup might look a bit thin when first finished, but giving it 10-15 minutes to rest off heat allows the starch from the potatoes to work its thickening magic without making the chowder starchy or gummy.
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