Description
Manhattan Clam Chowder is a vibrant, tomato-based soup filled with tender clams, potatoes, and plenty of veggies. Unlike its creamy New England cousin, this version is lighter but just as satisfying, with a savory broth and a hint of spice. It’s perfect for a cozy dinner or a seaside-inspired lunch.
Ingredients
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1 tablespoon olive oil
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4 slices bacon, chopped (optional, for extra flavor)
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1 medium onion, diced
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2 celery stalks, diced
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1 medium carrot, diced
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2 garlic cloves, minced
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1/2 teaspoon crushed red pepper flakes (optional)
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1 bay leaf
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1 (14.5 oz) can diced tomatoes
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3 cups clam juice
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2 medium potatoes, peeled and diced
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2 (6.5 oz) cans chopped clams, with juices
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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In a large pot, heat olive oil over medium heat. Add bacon (if using) and cook until crispy. Remove and set aside.
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Add onion, celery, and carrot to the pot. Cook for 5–6 minutes until softened.
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Stir in garlic, red pepper flakes, oregano, thyme, and bay leaf. Cook for 1 minute.
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Add diced tomatoes with their juice, clam juice, and diced potatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
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Stir in the clams and their juices. Simmer for 2–3 more minutes to heat through.
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Season with salt and black pepper to taste.
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Remove bay leaf before serving. Garnish with parsley and bacon (if using).
Notes
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You can use fresh clams if you have them—just steam, chop, and add them at the end with their juices.
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For extra depth, add a splash of white wine when sautéing the veggies.
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Leftovers taste even better the next day!