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
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Open the appInstructions
Step 1
Scrub clams under cold running water, discarding any with cracked shells.
Step 2
Heat a large pot over medium-high. Add 2 cups water and bring to a boil.
Step 3
Add clams, cover, and steam 5–7 minutes until most shells open. Discard any unopened clams.
Step 4
Remove clams with a slotted spoon. Let cool slightly, then shuck and chop; reserve steaming liquid.
Step 5
Melt butter in the same pot over medium. Add onion and celery; cook until softened, ~4 minutes.
Step 6
Add potatoes, diced tomatoes with juice, clam juice, reserved steaming liquid, and bay leaf.
Step 7
Bring to a boil, then reduce heat and simmer uncovered 15–18 minutes until potatoes are tender.
Step 8
Stir in chopped clams and heat through, ~2 minutes. Taste and adjust salt and pepper.
Step 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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