Manhattan Clam Chowder (Printable Version)

A vibrant tomato-based creation brimming with tender clams, potatoes, and aromatic vegetables—a lighter, zesty take on a 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
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

# Steps:

01 - Scrub fresh clams 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 sediment.
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, 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 tastes like you've spent hours perfecting it, but it comes together in barely an hour.
  • Fresh clams and ripe tomatoes create a naturally vibrant broth without any cream to hide behind.
  • This version is lighter and more energizing than its heavier cousins, perfect for weeknight dinners or impressing guests who think they don't like clam chowder.
02 -
  • If using fresh clams, always strain that cooking liquid through cheesecloth or a fine sieve to catch the sand and grit that hides at the bottom—I learned this the hard way with a bowl full of crunch.
  • Don't skip the step where you simmer the potatoes before adding the clams; they need time to become tender, and undercooked potatoes will sink your entire chowder.
  • Bay leaves are sneaky—I once forgot to remove one and a guest bit into it, so now I set a little timer as a reminder.
03 -
  • If your chowder tastes flat even after tasting and adjusting, add a splash of fresh lemon juice or a pinch more salt—the acid and salt work together to make flavors sing.
  • Make this a day ahead and reheat it gently over low heat; the flavors deepen overnight and the soup tastes even better than when it's first made.
  • Don't boil the chowder once the clams are in; a gentle simmer keeps everything tender instead of turning clams rubbery and tough.
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