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Manhattan clam chowder recipe

A hearty and tangy tomato-based seafood soup, Manhattan Clam Chowder combines fresh clams, vegetables, and herbs for a lighter yet flavorful twist on classic chowder.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 dozen fresh littleneck clams scrubbed clean or 3 cups chopped canned clams
  • 4 cups clam juice from steaming fresh clams or bottled
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 celery stalks diced
  • 2 medium carrots diced
  • 2 medium potatoes peeled and cubed
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 28-ounce can crushed tomatoes
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes optional, for a slight kick
  • Salt and black pepper to taste
  • Fresh parsley chopped, for garnish

Method
 

  1. Steam fresh clams until they open, remove meat, chop, and strain broth.
  2. Sauté onions, celery, carrots, and bell pepper in olive oil until softened.
  3. Add garlic, cook briefly, then stir in clam juice and crushed tomatoes.
  4. Mix in potatoes, herbs, and seasonings; simmer until potatoes are tender.
  5. Stir in chopped clams and heat gently for 3–4 minutes.
  6. Remove bay leaf, adjust seasoning, garnish with parsley, and serve hot.