Manhattan Clam Chowder (Printer Version)

Vibrant tomato-based chowder with tender clams, potatoes, and vegetables—a lighter take on the seaside 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, supplemented from reserved liquid or bottled
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

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 Prepare:

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 clam cooking liquid, discarding any grit.
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.
05 - Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20 to 25 minutes, or until potatoes are tender.
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.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • The tomato base creates a velvety broth that clings to every spoonful without feeling heavy like cream-based chowders
  • Fresh clams transform humble vegetables into something that tastes straight from a seaside shack
  • It reheats beautifully and actually tastes better the next day as the flavors meld together
02 -
  • When straining the clam steaming liquid, pour it through a coffee filter or cheesecloth because even tiny grit particles will ruin the silky texture of your finished chowder
  • Dont let the chowder boil vigorously after adding the clams or theyll turn into rubbery little bites that no amount of broth can save
  • The red pepper flakes are optional but I learned that a tiny pinch wakes up all the other flavors without making it spicy, just more alive
03 -
  • Make the chowder a day ahead because the overnight rest in the refrigerator lets the tomatoes acidity mellow and the clam flavor permeate every ingredient
  • If you want to add bacon, cook it separately until crispy and scatter it on top as a garnish rather than cooking it into the soup where it can become soggy
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