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Manhattan Clam Chowder

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Manhattan Clam Chowder is a hearty and savory tomato-based soup loaded with tender clams, potatoes, vegetables, and herbs. A lighter, brothier alternative to creamy New England chowder, perfect for seafood lovers.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 (14.5 oz) can diced tomatoes
  • 3 cups clam juice or seafood stock
  • 2 medium potatoes, peeled and diced
  • 2 (6.5 oz) cans chopped clams, with juice
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, celery, and carrot; sauté for 5–6 minutes until softened.
  2. Add garlic, thyme, and red pepper flakes; cook for 1 minute until fragrant.
  3. Stir in diced tomatoes with their juices, clam juice, and potatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
  4. Add clams with their juice and simmer for another 5 minutes. Do not overcook to avoid tough clams.
  5. Season with salt and pepper to taste. Stir in fresh parsley just before serving.
  6. Serve hot with crusty bread or oyster crackers.

Notes

  • Use fresh clams if available; steam and chop before adding.
  • Add extra vegetables like bell pepper or corn for variety.
  • Chowder can be made a day ahead — flavors deepen overnight.

Nutrition

Find it online: https://ukfinda.com/manhattan-clam-chowder/