Manhattan Clam Chowder (Printable View)

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

# What You 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 and 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 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 tastes like you've been simmering it all day, even though it comes together in an hour flat.
  • The tomato broth is naturally dairy-free but tastes richer than you'd expect, thanks to all that clam juice and aromatic depth.
  • You get actual chunks of tender clam in every spoonful, not hidden under cream or lost in texture.
02 -
  • Fresh clams open when they're ready and not a second before—if you have a stubborn one after seven minutes, discard it rather than force it or oversteam the batch.
  • The potato size matters more than you'd think because too-large chunks cook unevenly and too-small ones dissolve into the broth, turning it starchy and murky instead of clear and vibrant.
03 -
  • Taste as you go and adjust salt in stages, because clam juice is already salty and you don't want to over-correct—you can always add more, but you can't take it back.
  • If your soup tastes flat, often it's not more salt it needs but a hit of acid; a squeeze of lemon or a splash of hot sauce can make everything pop into focus.
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