Manhattan Clam Chowder (Printable)

Vibrant tomato-based chowder with tender clams, potatoes, and aromatic vegetables for a lighter seaside favorite.

# 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 from clams 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 & 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, adjusted to taste
18 - 2 tablespoons fresh parsley, chopped for garnish

# How-To:

01 - If using fresh clams, scrub them thoroughly 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 sediment.
02 - In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion, diced celery, diced carrots, and diced bell pepper. Sauté until vegetables are softened, approximately 6 to 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes, diced tomatoes with juice, clam juice, reserved clam liquid, dried thyme, dried oregano, bay leaves, red pepper flakes if using, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 20 to 25 minutes, or until potatoes are tender when pierced with a fork.
06 - Gently stir in chopped clams and simmer for an additional 3 to 5 minutes to heat through completely.
07 - Taste and adjust seasoning as needed. Remove and discard bay leaves. Ladle into bowls, garnish with fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • The vibrant tomato base feels much lighter on the stomach than traditional cream chowders.
  • It is a fantastic way to stretch a small catch of fresh clams into a full family meal.
02 -
  • Always strain your steaming liquid through a fine mesh or coffee filter to avoid any gritty sand in your bowl.
  • Overcooking the clams makes them rubbery so only add them back in at the final moment of cooking.
03 -
  • Use Yukon Gold potatoes because they have a naturally buttery flavor that pairs perfectly with shellfish.
  • Adding a pinch of red pepper flakes provides a subtle heat that wakes up the palate without being overwhelming.
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