Manhattan Clam Chowder Recipe

A tomato-based clam chowder with potatoes, carrots and celery — Manhattan clam chowder is lighter and brighter than its creamy New England cousin, and deeply comforting.

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Servings

4 servings

Calories

380

Ingredients

• 1 kg fresh clams, scrubbed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 400 g chopped tomatoes
• 500 ml clam juice or fish stock
• 400 g potatoes, diced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Crusty bread or oyster crackers, to serve + Fresh parsley, chopped

Instructions

1. Soak the clams in cold salted water for 20 minutes, rinse, and discard any that stay open when tapped.
2. Steam the clams in a covered pot with 120 ml water for 4 to 6 minutes until they open. Strain and reserve the liquid; discard unopened clams. Remove most clam meat from the shells.
3. Heat the olive oil in a large pot and cook the onion, carrots and celery for 6 minutes until softened.
4. Add the garlic, tomatoes, clam juice, reserved clam liquid, potatoes, bay leaf, thyme and pepper flakes. Simmer for 20 minutes until the potatoes are tender.
5. Stir in the clam meat and simmer for 2 minutes more. Season to taste.
6. Serve hot with parsley and crusty bread or oyster crackers.

Pro tips

• Do not cook the clam meat for long at the end or it turns rubbery.
• Strain the clam liquid through a fine sieve to remove any sand.
• The chowder tastes even better the next day after the flavours meld.

Frequently asked questions