Manhattan Clam Chowder (Print Version)

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

# 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, reserved or bottled
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
18 - 2 tablespoons fresh parsley, chopped for garnish

# Steps:

01 - If using fresh clams, scrub under running water. Place 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 cooking liquid and reserve, discarding any grit.
02 - Heat olive oil in a large heavy-bottomed pot 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 mixture to a boil, then reduce heat to a simmer. Cook uncovered for 20 to 25 minutes 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 as needed. Remove and discard bay leaves. Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It's naturally lighter and dairy-free, so you can eat a generous bowl without that heavy feeling afterward.
  • Fresh clams and tomatoes create this electric, almost briny sweetness that tastes like the ocean in your mouth.
  • The whole thing comes together in about an hour, making it perfect for weeknight dinners or impressing people without spending all day in the kitchen.
02 -
  • Fresh clams must actually open when steamed—if any stay closed, discard them because they're likely dead and not safe to eat.
  • Don't skip straining the clam cooking liquid if you're using fresh clams, because even a little sand ruins the eating experience and there's no way to fix it once it's in the pot.
  • Taste the chowder before serving because clam juice varies wildly in saltiness depending on the brand, and you might need less salt than the recipe calls for.
03 -
  • Buy clams from a reputable fishmonger who keeps them in clean, flowing water—they should smell like ocean, not like fish, and they should close when you tap them gently.
  • The secret to a broth that tastes like it took hours is to let it simmer undisturbed for those 20 to 25 minutes without constantly stirring, which allows the flavors to consolidate and deepen.
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