Manhattan Clam Chowder (Printable)

A lighter, tomato-based chowder brimming with fresh clams, vegetables, and aromatic herbs for a zesty coastal classic.

# What You'll 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, 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 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

# 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 for 5 to 7 minutes until shells open. Remove clams from shells and chop coarsely. Strain cooking liquid through a fine mesh strainer, discarding grit, and reserve the liquid.
02 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion, diced celery, diced carrots, and diced bell pepper. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables soften and begin to caramelize slightly at edges.
03 - Stir minced garlic into the softened vegetables and cook for 1 minute, stirring constantly, until fragrant and the raw edge is removed.
04 - Add diced potatoes, canned tomatoes with juice, clam juice, reserved clam cooking liquid, dried thyme, dried oregano, bay leaves, red pepper flakes if using, kosher salt, and black pepper. Stir thoroughly to combine all ingredients evenly.
05 - Bring the mixture to a rolling boil over medium-high heat, then immediately reduce heat to maintain a gentle simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally, until potatoes are tender when pierced with a fork.
06 - Gently fold in the chopped clams and simmer for 3 to 5 additional minutes until clams are heated through completely. Do not overcook, as prolonged heat toughens clam meat.
07 - Taste the chowder and adjust salt, pepper, and red pepper flakes as needed. Remove and discard bay leaves. Ladle into serving bowls and garnish generously with fresh chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It's naturally lighter and dairy-free, so you can eat a big bowl without feeling weighed down.
  • The tomato-based broth tastes like the Atlantic coast in a spoon, with real clam flavor that canned soups never capture.
  • One pot, an hour of your time, and you've got something that feels fancy enough for guests but easy enough for a quiet weeknight.
02 -
  • If you're using fresh clams, don't skip straining that cooking liquid through a fine strainer—a single grain of sand in your finished chowder ruins the whole experience, and I learned that the hard way.
  • Don't add the clams until the very end; cooking them for more than a few minutes makes them tough and turns them into rubbery little disappointing bits.
03 -
  • Don't skip the step of straining the clam cooking liquid if you're using fresh clams—even a tiny bit of sand ruins the whole pot.
  • Add your clams at the very end and keep that simmer gentle; they need just enough heat to warm through, not enough to toughen them up.
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