35 mintime
Easydifficulty
4Servings
—Rating
Quick Manhattan Clam Chowder
85% authentic · American
A lighter, tomato-based clam chowder originating from New York, featuring clams, vegetables, and a clear, savory broth.
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Ingredients
- Canned chopped clams2 (6.5 ounce) cans, undrained
- Olive oil1 tablespoon
- Onion1/2 medium, chopped
- Celery1 stalk, chopped
- Garlic2 cloves, minced
- Diced tomatoes1 (14.5 ounce) can, undrained
- Clam juice2 cups
- Potatoes1 medium, peeled and diced
- Worcestershire sauce1 teaspoon
- Dried thyme1/2 teaspoon
- Saltto taste
- Black pepperto taste
- Fresh thyme sprigsfor garnish
Steps
- 1
Heat olive oil in a large pot over medium heat. Sauté onion, celery, and garlic until softened.
- 2
Add diced tomatoes, clam juice, diced potatoes, Worcestershire sauce, and dried thyme. Bring to a boil.
- 3
Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- 4
Stir in the undrained canned clams. Heat through for 5 minutes. Do not boil.
- 5
Season with salt and black pepper to taste. Serve hot, garnished with fresh thyme sprigs.
