Manhattan Clam Chowder (Print Version)

Vibrant tomato-based clam chowder with tender clams, potatoes, and aromatic vegetables—a lighter Northeast classic ready in one hour.

# Components:

→ 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 cooking or supplemented with bottled
03 - 1 can (28 ounces) 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, adjust to taste
18 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

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 to 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 onion, celery, carrots, and bell pepper. Sauté until softened, approximately 6 to 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add potatoes, diced tomatoes with juice, clam juice, reserved clam liquid, thyme, oregano, bay leaves, red pepper flakes if using, salt, and black pepper. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20 to 25 minutes, or until potatoes are tender throughout.
06 - Gently stir in chopped clams and simmer for an additional 3 to 5 minutes to heat through.
07 - Taste and adjust seasoning if needed. Remove and discard bay leaves. Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It's lighter and more refreshing than cream-based chowders, so you can actually taste every layer of flavor instead of just richness.
  • The combination of fresh clams, crisp vegetables, and that tangy tomato broth feels sophisticated enough for guests but tastes like honest, unpretentious comfort food.
02 -
  • Don't overcook clams or they become rubbery and strange; add them at the very end just to warm through, which takes longer to say than to actually do.
  • If you're using fresh clams, that steaming liquid is liquid gold and should never go down the drain—it's where all the briny, oceanic flavor lives, so strain it carefully and use every drop.
03 -
  • Make this soup a few hours ahead or even the day before—it tastes noticeably better after the flavors have had time to know each other, and the potatoes will be even more tender.
  • If your chowder seems too thin, let it simmer uncovered for an extra 10 minutes and the broth will reduce and concentrate naturally without any thickeners needed.
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