Manhattan Clam Chowder
- 25m Prep Time
- 30m Cook Time
- 30m Ready In
A quick and flavorful Manhattan clam chowder made with clams, tomatoes, and potatoes in a light broth. Ready in just 30 minutes.
Ingredients
- 29.6 ml olive oil
- 2 celery thinly sliced
- 1 large onion finely chopped
- 1 large carrot cut into ¼-inch pieces
- 2 clove garlic finely chopped
- 2.46 ml red pepper flakes
- 454 g russet potatoes cut into ½-inch pieces
- 3 sprig thyme
- 1 whole tomatoes
- 2 clam juice
- 118 ml dry white wine
- 2 chopped clams drained
- 59.1 ml fresh flat-leaf parsley chopped
- Crusty bread for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 8 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 130 mg
- Iron: 2.3 mg
- Magnesium: 40.7 mg
- Phosphorus: 139 mg
- Potassium: 710 mg
- Zinc: 0.94 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- 2.46 ml red pepper flakes
- 3 sprig thyme
- 1 whole tomatoes
- 2 clam juice
- 118 ml dry white wine
Prepare
- 2 celery, thinly sliced
- 1 large onion, finely chopped
- 1 large carrot, cut into ¼-inch pieces
- 2 clove garlic, finely chopped
- 454 g russet potatoes, cut into ½-inch pieces
- Drain 2 chopped clams
- Chop 59.1 ml fresh flat-leaf parsley
- Crusty bread, for serving (optional)
Let's Cook
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Step 1.
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 2 stalks celery (thinly sliced), 1 large onion (finely chopped), and 1 large carrot (cut into ¼-inch pieces). Cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
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Step 2.
Stir in 2 finely chopped garlic cloves and ½ teaspoon red pepper flakes. Cook for 1 minute, stirring constantly.
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Step 3.
Add 1 pound russet potatoes (cut into ½-inch pieces), 3 thyme sprigs, 1 (28-ounce) can whole tomatoes with their juice (crush the tomatoes with your hands as you add them), 2 (8-ounce) bottles clam juice, ½ cup dry white wine, and ½ cup water. Bring to a boil over high heat.
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Step 4.
Reduce heat to low and simmer until the potatoes are tender, 8 to 10 minutes. Stir in 2 (6½-ounce) cans chopped clams (drained) and cook just until heated through, about 1 minute.
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Step 5.
Remove the thyme sprigs. Sprinkle with ¼ cup chopped fresh flat-leaf parsley. Serve with crusty bread if desired.