Manhattan Clam Chowder (Printable)

Vibrant tomato-based chowder with tender clams, potatoes, and vegetables—a lighter take on the classic.

# What You’ll 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 or 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 - 1/2 teaspoon crushed red pepper flakes, optional
15 - 2 bay leaves
16 - 1/2 teaspoon freshly ground black pepper
17 - 3/4 teaspoon kosher salt, or to taste
18 - 2 tablespoons fresh parsley, chopped for garnish

# How To Make:

01 - If using fresh clams, scrub under running water. Place in 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 cooking liquid through fine strainer, discarding grit, and reserve.
02 - Heat olive oil in large heavy-bottomed pot 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 mixture to boil, then reduce heat to simmer. Cook uncovered for 20 to 25 minutes until potatoes are tender.
06 - Gently stir in chopped clams and simmer for 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.

# Top Tips:

01 -
  • It captures the essence of the ocean without the heavy cream that often weighs down a midday meal.
  • The prep is surprisingly forgiving because the vegetables just need a rough chop to look rustic and inviting.
02 -
  • Discard any clams that refuse to open during steaming because they are not invited to the party.
  • Wait to add salt until the very end because the clam juice and canned tomatoes often bring plenty of sodium.
03 -
  • Squeeze a tiny bit of fresh lemon juice into each bowl right before serving to make the seafood flavors pop.
  • Check the expiration date on your dried thyme because old herbs will leave the soup tasting dull and dusty.
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