Manhattan Clam Chowder (Printable version)

Vibrant tomato-based chowder with tender clams, potatoes, and aromatic vegetables—a lighter, zesty seaside classic ready in one hour.

# 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, fresh or bottled
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

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

# Directions:

01 - If using fresh clams, scrub them thoroughly under cold 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 the liquid.
02 - In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion, diced celery, carrots, and bell pepper. Sauté until vegetables soften and onion becomes translucent, approximately 6 to 8 minutes, stirring occasionally.
03 - Stir in minced garlic and cook for 1 minute until fragrant, taking care not to allow garlic to brown.
04 - Add diced potatoes, canned tomatoes with juice, clam juice, reserved clam cooking liquid, dried thyme, dried oregano, bay leaves, crushed red pepper flakes if desired, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 20 to 25 minutes, or until potatoes are tender when pierced with a fork.
06 - Gently fold in chopped clams and simmer for an additional 3 to 5 minutes until clams are heated through, being careful not to overcook and toughen them.
07 - Taste soup and adjust seasoning with additional salt or pepper as needed. Remove and discard bay leaves.
08 - Ladle soup into serving bowls, garnish generously with fresh chopped parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • It's lighter than cream-based chowders but still deeply satisfying, so you can have a big bowl without the post-lunch heaviness.
  • The tomato base actually makes the clam flavor pop instead of masking it, which surprised me the first time I tasted the difference.
  • Once you nail the timing, it comes together in under an hour, making it perfect for weeknight dinners or impressing guests without all-day prep.
02 -
  • If you're using fresh clams, that steaming liquid is precious—don't throw it away even if it looks murky, because straining it captures all the mineral-rich flavor that makes Manhattan chowder distinctive.
  • Potatoes continue cooking slightly after you remove the pot from heat, so pull them off the stove when they're just barely tender rather than waiting until they fall apart.
03 -
  • Make this soup a day ahead—the flavors actually deepen and meld overnight, making it perfect for planned entertaining or meal prep.
  • If your chowder tastes too acidic, a pinch of sugar (just a quarter teaspoon) can balance the tomato without making it sweet.
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