Manhattan Clam Chowder (Print page)

Tomato-based chowder with tender clams, potatoes, and vegetables—a zesty Northeast seaside classic.

# 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, reserved and supplemented 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

# 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, 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 thoroughly.
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 Advice:

01 -
  • It's lighter than cream-based chowders but somehow more flavorful, with the briny sweetness of clams shining through.
  • Fresh clams transform into something silky when simmered gently, and canned ones work beautifully if you're short on time.
02 -
  • If you're using fresh clams, don't skip the straining step—sand hides in clam liquid and will ruin the texture of your soup if it makes it into the pot.
  • Bay leaves are not negotiable here; they add a green, almost medicinal depth that ties the whole soup together, but you must remove them before serving.
03 -
  • Don't overcharge the pot with salt upfront—clam juice is already salty, and you can always add more at the end but you can't take it out.
  • If your potatoes aren't cooperating and staying firm, it's probably because they're older; smaller dice helps them cook more evenly.
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