Manhattan Clam Chowder (Print View)

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

# Ingredient List:

→ 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 supplemented with 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 & 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

# 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, 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. Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Tips:

01 -
  • It's lighter than cream-based chowders but somehow more satisfying, especially on cooler evenings when you need something warm and salty.
  • The whole pot comes together in about an hour, making it perfect for weeknight dinners when you want to impress without stress.
  • Fresh clams are optional—canned work beautifully, so you're not locked into shopping at specialty stores.
02 -
  • Fresh clams vary wildly in how long they take to open—some pop in 3 minutes, others need the full 7, so don't panic if they're slow; patience is the only answer.
  • The clam juice brand matters more than you'd think; some are packed with salt while others are almost bland, so taste as you go rather than following the salt measurement exactly.
  • If your potatoes aren't tender after 20 minutes, they're probably cut too large—dice them smaller next time or just give them another 5 minutes of simmering.
03 -
  • Don't skip the step of straining your clam cooking liquid if using fresh clams—sand ruins everything, and it only takes thirty seconds to filter.
  • Taste the clam juice before you add salt, because different brands vary wildly in saltiness and you can always add more but you can't take it back.
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