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Manhattan Clam Chowder Recipe

Enjoy a bowl of hearty Manhattan Clam Chowder, a classic tomato-based soup filled with clams, tender vegetables, and savory herbs. Perfect for seafood lovers looking for a warming, flavorful chowder.
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Equipment

  • Large soup pot or Dutch oven
  • Chef’s knife
  • Cutting board
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 large carrot diced
  • 2 celery stalks diced
  • 1 red bell pepper diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional, for heat
  • 1 can 14.5 oz diced tomatoes
  • 4 cups clam juice or seafood broth
  • 1 cup water or additional broth if desired
  • 2 medium potatoes peeled and diced
  • 1 bay leaf
  • 1 pound fresh clams cleaned, or 2 cans (6.5 oz each) chopped clams with juice
  • Salt and black pepper to taste
  • Fresh parsley chopped, for garnish

Instructions
 

  • Sauté the Vegetables
  • In a large soup pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, celery, and red bell pepper. Sauté for about 5 minutes, or until the vegetables are soft and the onion is translucent.
  • Add Herbs and Seasoning
  • Sprinkle in the dried thyme, oregano, and red pepper flakes if using. Stir and cook for another minute, allowing the spices to release their aroma.
  • Add Tomatoes and Broth
  • Pour in the diced tomatoes with their juice, clam juice, and water. Stir well to combine.
  • Simmer with Potatoes
  • Add the diced potatoes and bay leaf to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
  • Add Clams
  • If using fresh clams, add them to the pot, cover, and cook for 5-7 minutes until the clams open. If using canned clams, add them along with their juice in the last 5 minutes of cooking to heat through without overcooking.
  • Season and Serve
  • Season the chowder with salt and black pepper to taste. Remove and discard any unopened clams and the bay leaf.
  • Garnish
  • Ladle the chowder into bowls and garnish with fresh parsley for a touch of color and flavor.