Manhattan Clam Chowder (Printable)

Vibrant tomato-based chowder with tender clams, potatoes, and aromatic vegetables in a zesty broth.

# What You Need:

→ Seafood

01 - 2 pounds fresh littleneck clams, scrubbed, or 3 cups canned chopped clams, drained with juice reserved

→ Broth & Liquids

02 - 3 cups clam juice, supplemented with bottled if using fresh clams
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 & Garnish

12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - 2 bay leaves
16 - 1/2 teaspoon freshly ground black pepper
17 - 3/4 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 under cold running water to remove debris. Place clams in a large pot with 1 cup water, cover, and steam over medium-high heat until shells open, approximately 5 to 7 minutes. Remove clams from shells and chop coarsely. Strain cooking liquid through a fine-mesh strainer, discarding any sediment, and reserve the liquid.
02 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion, celery, carrots, and green bell pepper. Sauté, stirring occasionally, until vegetables soften, approximately 6 to 8 minutes.
03 - Stir in minced garlic and cook for 1 minute, stirring constantly, until fragrant.
04 - Add diced potatoes, canned diced tomatoes with juice, clam juice, reserved clam cooking liquid, thyme, oregano, bay leaves, red pepper flakes if using, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a rolling boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 20 to 25 minutes until potatoes are fork-tender.
06 - Gently fold chopped clams into the soup and simmer for 3 to 5 minutes to heat through, being careful not to overcook the clams.
07 - Taste and adjust seasoning with salt and pepper as needed. Remove and discard bay leaves. Ladle soup into bowls, garnish with fresh parsley, and serve immediately while hot.

# Helpful Tips:

01 -
  • The tomato-based broth gives you all the satisfaction of a hearty chowder without the heaviness of cream - I switched to making this version when my brother developed lactose intolerance and now we both prefer it.
  • You can use canned clams when fresh arent available, meaning this comforting soup is just a pantry raid away on those nights when the weather turns suddenly chilly.
02 -
  • Never add the clams too early in the cooking process - I once ruined an entire batch by adding them with the potatoes, resulting in clams with the texture of pencil erasers.
  • The soup actually tastes better the next day after the flavors have had time to meld, so dont hesitate to make it ahead and gently reheat when needed.
03 -
  • When using canned clams, drain them through a fine-mesh sieve over a bowl and use the captured juice as part of your required clam juice - its essentially free flavor that many home cooks discard.
  • Cut all your vegetables to roughly the same size so they cook at the same rate, creating a more consistent texture in every spoonful.
Go Back