Manhattan Clam Chowder (Printable Version)

Tomato-based chowder with tender clams, potatoes, and aromatic vegetables—a lighter, zesty 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, use reserved juice and supplement with bottled if needed
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

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 Make It:

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 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, about 6-8 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 20-25 minutes, or until potatoes are tender.
06 - Gently stir in chopped clams and simmer for an additional 3-5 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 tastes like the ocean without feeling heavy, because the tomatoes do the lifting instead of cream.
  • You can make it with canned clams on a Tuesday night without guilt—fresh is prettier, but canned still delivers that briny depth.
  • One pot, no fancy technique required, just honest vegetables and the patience to let them soften.
02 -
  • Never let the soup boil hard once the clams are in—they need just enough heat to warm through, not bounce around and splinter.
  • If you're using canned clams, drain them but save that liquid; it's just as briny as fresh and shouldn't be wasted.
03 -
  • If your potatoes are taking forever to soften, it usually means the pot isn't hot enough—turn the heat up slightly and let the simmer become more aggressive without quite reaching a boil.
  • Taste as you go near the end; salt needs adjustment once the potatoes are in because they absorb broth and can throw off the balance.
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