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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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Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Sauté the Vegetables
  2. 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.
  3. Add Herbs and Seasoning
  4. 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.
  5. Add Tomatoes and Broth
  6. Pour in the diced tomatoes with their juice, clam juice, and water. Stir well to combine.
  7. Simmer with Potatoes
  8. 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.
  9. Add Clams
  10. 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.
  11. Season and Serve
  12. Season the chowder with salt and black pepper to taste. Remove and discard any unopened clams and the bay leaf.
  13. Garnish
  14. Ladle the chowder into bowls and garnish with fresh parsley for a touch of color and flavor.