Manhattan Clam Chowder

Save Recipe
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 to 6 first-course servings (
Share This Recipe


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


  1. Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
  2. Copyright 2001 Television Food Network, G.P. All rights reserved

New England Clam Chowder

Jasper's Manhattan Clam Chowder

New England Clam Chowder Kissed by Manhattan