Manhattan clam chowder

Manhattan Clam Chowder

Freshly steamed clams, homemade clam broth and minimal vegetables are the defining features in this stripped down version of a Manhattan clam chowder.

Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Craig Fear


Optional seasonings, to taste

  • Fresh parsley chopped
  • Fresh chives chopped
  • Black pepper
  • Tabasco or other hot sauce
  • Oyster crackers or other crackers


  1. Rinse and scrub clams well in cold water. Bring 3 cups water to a boil over medium high heat in an 8-quart stock pot. Cover and add clams and steam about 8 - 12 minutes or until clams open. Check frequently and remove clams with a slotted spoon or tongs as soon as they open. Strain broth and set clams aside. You should get about 4 cups clam broth. 

  2. In heavy bottom stock pot, heat olive oil over medium heat. Add the onion, celery, thyme, oregano, red pepper and bay leaf. Saute about 5 until veggies are softened. Add garlic in the last minute.
  3. Add 2 cups clam broth and potatoes and bring to a gentle boil. Add a little more clam broth, if necessary, to fully cover potatoes. Cover pot and simmer for about 10-15 minutes or until potatoes are tender.
  4. While the potatoes are simmering, remove the clam meats from the shells and chop them.
  5. When the potatoes are done, add the tomatoes and tomato paste, stir in and simmer another few minutes.
  6. Turn off the heat. Stir in the clams and parsley.
  7. Ladle chowder into individual bowls add optional seasonings to taste.