Manhattan Clam Chowder
Briny, tomato-based clam chowder loaded with tender clams, potatoes, and celery. A New York classic that's hearty, tangy, and ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 24g
Ingredients
- 2 lbs littleneck clams, in shells
- 3 tbsp butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 lb potatoes, diced into 1/2-inch cubes
- 1 can (28 oz) canned diced tomatoes
- 3 cups clam juice or seafood stock
- 1 whole bay leaf
- 1 garnish fresh thyme, parsley, or oyster crackers for serving
Instructions
- 1
Scrub clams under cold running water, discarding any with cracked shells.
- 2
Heat a large pot over medium-high. Add 2 cups water and bring to a boil.
- 3
Add clams, cover, and steam 5–7 minutes until most shells open. Discard any unopened clams.
- 4
Remove clams with a slotted spoon. Let cool slightly, then shuck and chop; reserve steaming liquid.
- 5
Melt butter in the same pot over medium. Add onion and celery; cook until softened, ~4 minutes.
- 6
Add potatoes, diced tomatoes with juice, clam juice, reserved steaming liquid, and bay leaf.
- 7
Bring to a boil, then reduce heat and simmer uncovered 15–18 minutes until potatoes are tender.
- 8
Stir in chopped clams and heat through, ~2 minutes. Taste and adjust salt and pepper.
- 9
Remove bay leaf. Serve hot with fresh thyme, parsley, or oyster crackers.
Tools you’ll need
- large pot (5-quart minimum)
- slotted spoon
- wooden spoon
- cutting board
- chef's knife
- ladle
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