Manhattan Clam Chowder (Printer-friendly)

Vibrant tomato-based chowder with tender clams, potatoes, and vegetables—a lighter zesty twist on the 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, reserved and supplemented with bottled if needed
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 - 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 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 if needed. Remove and discard bay leaves. Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It's brighter and lighter than cream-based chowders, so you can actually taste the clams instead of swimming through butter.
  • The whole thing comes together in an hour, making weeknight seafood dinner feel less like a production and more like something you actually have time for.
  • Dairy-free and naturally elegant, the kind of soup that impresses without demanding you own fancy equipment or technique.
02 -
  • If you're using fresh clams, that steaming liquid is not garbage—it's umami-rich broth that deserves a place in your pot, so save every drop and strain out the grit carefully.
  • Don't skip browning the vegetables lightly; that gentle softening before adding liquids makes the entire soup taste more developed and less watery.
  • Clams release their sweetness over time, but overcooking them turns them rubbery and bitter, so add them at the very end no matter how much your instinct says otherwise.
03 -
  • If your clams seem reluctant to open after seven minutes, give them another minute or two, but don't force them—they'll tell you when they're ready by cracking on their own.
  • Taste the broth before you add the clams; this is your moment to adjust salt and seasonings when they can actually dissolve and distribute evenly, not just coat the surface of a finished soup.
Return