Manhattan Clam Chowder (Printable version)

A vibrant tomato-based chowder featuring tender clams, vegetables, and aromatic herbs for a lighter seaside classic.

# 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 (reserved juice plus 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 yellow 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
15 - 2 bay leaves
16 - ½ teaspoon freshly ground black pepper
17 - ¾ teaspoon kosher salt
18 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

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 shells open, approximately 5 to 7 minutes. Remove clams from shells and chop coarsely. Strain cooking liquid through a fine mesh strainer, discarding sediment, and reserve liquid.
02 - In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion, celery, carrots, and bell pepper. Sauté vegetables until softened, approximately 6 to 8 minutes, stirring occasionally.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes, canned tomatoes with juice, clam juice, reserved clam cooking liquid, thyme, oregano, bay leaves, red pepper flakes, salt, and black pepper. Stir ingredients to combine thoroughly.
05 - Bring mixture to a rolling 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 soup into serving bowls, garnish generously with fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like the coast without requiring a plane ticket or breaking the bank.
  • Fresh, zesty tomato broth means you can actually taste the clams instead of cream drowning them out.
  • Ready in just an hour, making it perfect for when you want restaurant-quality soup on a weeknight.
  • Naturally dairy-free and pescatarian, so it works for almost any table.
02 -
  • Fresh clams can hide grit in their shells, so always strain their steaming liquid through a fine strainer or cheesecloth before adding it—that one step saved my soup more than once.
  • Don't skip the bay leaves even though you remove them at the end; they're working quietly the whole time, adding a depth that makes people wonder what your secret ingredient is.
03 -
  • Resist the urge to add cream even if you're feeling nostalgic—the broth is the point, and it's beautiful exactly as it is.
  • Toast a handful of oyster crackers in a dry skillet until golden, then float them on top just before serving for texture and a hint of toasted grain that completes the whole experience.
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