Manhattan Clam Chowder Recipe

Purge and Steam Clams

Rinse and scrub clams under cold running water to remove grit. In a large pot, combine 1 cup water and 1 cup bottled clam juice. Bring to a simmer over medium-high heat. Add clams, cover, and steam until shells open, 5–8 minutes. Transfer opened clams to a bowl, reserving cooking liquid. Discard any clams that remain closed. Once cool enough to handle, remove clams from shells and roughly chop half; reserve the rest whole for garnish.

Strain the reserved clam cooking liquid through a fine mesh sieve or cheesecloth into a measuring cup to remove sand; combine with the remaining 2 cups bottled clam juice to equal about 3 cups of liquid for the chowder base.

Stir the canned crushed tomatoes and tomato paste into the combined clam juice and set aside.

In a heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic, dried oregano, dried thyme, and bay leaf. Cook, stirring, for 1 minute until fragrant.

Stir in the diced potatoes and cook for 2 minutes with the aromatics so they begin to pick up flavor.

Pour the tomato-clam liquid mixture into the pot with the vegetables and potatoes. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Season with kosher salt and ground black pepper. Add Worcestershire sauce and hot sauce if using; stir and taste, adjusting seasoning as needed.

Add the chopped and reserved whole clams to the simmering chowder in the last 2–3 minutes of cooking just to heat through — avoid overcooking to keep clams tender.

Stir in the chopped parsley and remove the bay leaf. If you prefer a slightly thicker chowder, mash a few potato pieces against the side of the pot and stir to integrate some starch.

Ladle chowder into bowls or cups. Garnish with the reserved whole clams on top, sprinkle with extra chopped parsley, and serve with lemon wedges for squeezing at the table.