Manhattan Clam Chowder (Print version)

Tomato-based chowder with tender clams, potatoes, and vegetables—a lighter twist on the classic favorite.

# 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 from fresh clams or supplemented with bottled
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 Make It:

01 - If using fresh clams, scrub them 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 if using, 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 as needed. Remove and discard bay leaves. Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Tips:

01 -
  • It's lighter than traditional chowder but somehow more satisfying, with tomatoes adding brightness instead of heaviness.
  • The clams stay tender because they join the party at the very end, so you actually taste them instead of mourning what they could have been.
  • This soup reads as elegant enough for company but tastes like a warm hug on a chilly day.
02 -
  • Fresh clams will only open when they're alive and happy—if any refuse to open after steaming, discard them without guilt; they were already gone.
  • Adding the clams at the very end is what separates a good chowder from one where the clams taste like disappointment; timing matters here.
  • The reserved clam cooking liquid is not optional—it's where the real magic lives, so don't skip steaming fresh clams even if canned seems easier.
03 -
  • Invest in a heavy-bottomed pot for this recipe—it distributes heat evenly and prevents your vegetables from sticking or burning when you're sautéing them.
  • Taste your chowder at the end and be honest about what it needs; salt can make all the difference between good and memorable, so don't be shy about adjusting it.
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