Manhattan Clam Chowder (Printable)

Tomato-based chowder with tender clams, potatoes, and vegetables—a lighter, zesty Northeast 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, 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 - 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, adjusted to taste
18 - 2 tablespoons fresh parsley, chopped for garnish

# How-To Steps:

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 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 diced potatoes, canned 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, 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 seasonings if needed. Remove and discard bay leaves. Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It's naturally dairy-free, so you can eat a big bowl without that heavy feeling afterward.
  • The tomato base means you can taste each ingredient individually—the sweetness of carrots, the earthiness of clams, the snap of pepper.
  • Fresh clams elevate this from weeknight soup to something special, but canned ones work just as well when life gets busy.
02 -
  • Fresh clams vary in their salt and briny intensity, so always taste your finished chowder before adding more salt—you can always add, but you can't take it out.
  • Overcrowding the pot or cooking on too high a heat will make your potatoes fall apart into mush, so patience and a gentle simmer are non-negotiable here.
03 -
  • Keep your potato pieces roughly the same size so they cook evenly and won't turn to mush while smaller pieces are still crunchy.
  • Don't skip the bay leaves or the dried herbs—they're doing more work than you realize, and removing them at the end prevents anyone from biting down on them while eating.
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