Manhattan Clam Chowder Recipe

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 large Spanish onion, chopped; 1 1/2 celery stalks, chopped; 7 cloves garlic, minced; Pinch crushed red pepper; 1/4 cup tomato paste; 3 sprigs parsley; 3 sprigs fresh thyme; 1 bay leaf; 1 large waxy-style potato (about 3/4 pound), diced; 5 cups clam juice (five 8-ounce bottles clam juice); One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped; 1 -1/2 cups minced clams, drained (about four 6-1/2 ounce cans); 1 tablespoon kosher salt or to taste; Freshly ground black pepper; 2 tablespoons chopped parsley for garnish; Copyright 2001 Television Food Network, G.P. All rights reserved

Servings: persons

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch crushed red pepper
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1 -1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
1 tablespoon kosher salt or to taste
Freshly ground black pepper
2 tablespoons chopped parsley for garnish
Copyright 2001 Television Food Network, G.P. All rights reserved

1
Heat the oil in a large pot over medium heat.
2
Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes.
3
Stir in the tomato paste and cook, stirring, for about 1 minute more.
4
Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes.
5
Pour in the clam juice and bring to a boil.
6
Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
7
Stir in the tomatoes and clams.
8
Cover and bring to a low simmer.
9
Season with pepper to taste.
10
Divide among warm soup bowls and sprinkle with the parsley.
11
Serve immediately.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 1 large Spanish onion, chopped, 1 1/2 celery stalks, chopped, 7 cloves garlic, minced, and more.

Yes, Manhattan Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Manhattan Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions