Manhattan Clam Chowder Recipe
A tomato based clam chowder loaded with tender clams, potatoes, and vegetables in a light, brothy base. A classic Manhattan-style chowder ready in well under 40 minutes.
Equipment
- Large pot
- Cutting board
- knife
- Wooden spoon
- ladle
Ingredients
- 2 6.5 oz cans chopped clams, juice reserved
- 1 medium onion diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 3 medium potatoes peeled and diced
- 1 28 oz can crushed tomatoes
- 2 cups clam juice or broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Prep the VegetablesDice the onion, celery, and potatoes into small, even pieces, and mince the garlic. Having everything prepped ahead of time keeps the rest of the process moving quickly once the pot is on the stove.
- Build the BrothHeat the olive oil in a large pot over medium heat, then add the onion and celery and cook until softened. Stir in the garlic and thyme and cook until fragrant, then pour in the crushed tomatoes and stir to combine.Add the reserved clam juice along with the remaining clam juice or broth, then add the diced potatoes, cover, and simmer until the potatoes are tender.
- Add the Clams and ServeStir in the chopped clams and let the chowder simmer gently for a few more minutes, just until warmed through. Sprinkle in the fresh parsley, season with salt and pepper to taste, and ladle into bowls to serve hot with crusty bread.
Notes
- Reserve the clam juice from the canned clams rather than discarding it, since this builds a deeper base for the broth.
- Don't overcook the clams, as adding them too early makes them tough rather than tender.
- Dice the vegetables evenly so everything cooks through at the same rate, and let the broth simmer uncovered for part of the cooking time if you want a thicker, heartier chowder.