Manhattan Clam Chowder (Printable Version)

Vibrant tomato-based chowder with tender clams, vegetables, and aromatic herbs.

# 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 with bottled if needed
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 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 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 feels more comforting, with that deep ocean flavor coming through in every spoonful.
  • Fresh clams make it taste like the coast, but canned ones work beautifully if you're short on time or live nowhere near water.
  • The vegetables practically melt into the broth while the potatoes stay tender, creating layers of flavor that develop as it simmers.
  • Dairy-free and naturally vibrant, it's the kind of soup that makes people ask for seconds without realizing they're eating something completely different from what they expected.
02 -
  • Fresh clams need careful inspection and cleaning, but that extra effort pays off in a broth so rich and authentic that canned clams can't quite match it—though canned clams are absolutely respectable and work beautifully if that's what you have.
  • Bay leaves must be removed before serving because biting into one is genuinely unpleasant and will make your guest wonder what went wrong, so count them as you add them and do a final check before ladling.
  • The soup actually tastes better the next day after the flavors have mellowed and married together, so if you have time, make it ahead and reheat gently rather than serving it straight from the stove.
03 -
  • Don't skip the step of straining the clam cooking liquid if you're using fresh clams—that grit will wreck the texture of your soup, and straining takes literally 30 seconds but saves you the gritty disappointment.
  • Taste your chowder before serving and adjust the salt carefully, because clam juice is already salty and you might be surprised at how little additional salt you actually need.
  • Make this soup in a heavy-bottomed pot, not a thin one, because the weight of the pot distributes heat evenly and prevents scorching while you simmer—lightweight pots create hot spots that can burn the bottom.
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