easy manhattan clam chowder recipe

Written ByJenny Smyth Posted on
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The Best easy manhattan clam chowder recipe

I am so excited to share this easy Manhattan clam chowder recipe with you all. As a busy mom, I’m always on the lookout for delicious and stress-free meals that my family will love.

And this one is a clear winner. The rich and creamy broth, the tender clams, and the subtle flavor of the vegetables all come together to create a dish that’s both comforting and elegant.

Plus, it’s incredibly easy to make – just chop up some veggies, sauté them in butter, add in some canned tomatoes and clam juice, and let it simmer until the flavors meld together. My kids love helping me make this recipe because it’s so hands-on (they get to crack open the clams!)

, and it’s also a great way to teach them about the importance of using fresh ingredients and making meals from scratch. We love serving this chowder at family gatherings, especially during the colder months when a warm bowl of goodness is just what we need to brighten up our day.

And as an added bonus, this recipe is also surprisingly healthy – low in calories, high in protein, and packed with nutrients from all the veggies. It’s really the perfect meal for any occasion.

Easy Manhattan Clam Chowder

Easy Manhattan Clam Chowder

4.8 from 1943 votes

A quick and simple version of the classic red clam chowder. This hearty soup is made with canned clams, tomatoes, and vegetables for a flavorful meal in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chowder

2 tablespoons olive oil
1 medium onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
2 cans (6.5 oz each) chopped clams, drained, liquid reserved
2 cups clam juice or fish stock
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
2 medium Yukon Gold potatoes, peeled and diced
1/4 cup chopped fresh parsley

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion, celery, and carrots, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the undrained diced tomatoes, reserved clam liquid, clam juice or fish stock, dried thyme, and bay leaf, and bring the mixture to a boil over high heat.
5Reduce the heat to medium-low and add the diced potatoes.
6Simmer the chowder for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
7Season with salt and black pepper to taste.
8Stir in the drained chopped clams and cook for 2 to 3 minutes until heated through.
9Remove the bay leaf, stir in the fresh parsley, and serve hot.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 55mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 22g

📝Notes

For a thicker chowder, mash some of the potatoes against the side of the pot before adding the clams. You can substitute fresh clams if available, but canned clams make this recipe quick and easy.

Watch Video Of How Easy Manhattan Clam Chowder Works

This easy Manhattan clam chowder recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need something comforting on a weeknight. The best part?

It’s incredibly easy to make ahead of time and reheat whenever you need it. So go ahead and give this recipe a try – your family will thank you!

❓ Frequently Asked Questions About Manhattan Clam Chowder

Q: What type of clams are best for this recipe?

For this Manhattan clam chowder recipe, you can use either quahog or cherrystone clams – both types work beautifully. If you’re feeling adventurous, you could even try using a combination of both!

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