Manhattan Clam Chowder

This is an easy chowder soup recipe you can even throw together on a weeknight. 

It’s a tomato-based clam chowder, often referred to as a Manhattan clam chowder. 

I’ve used canned clams because they are easy to find, but by all means, you can you fresh or frozen clams instead. 

Manhattan Clam Chowder

Serves 4

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 celery stick, diced small
1 carrot, peeled and diced small
2 teaspoons oregano
1 teaspoon fennel seeds
1 28 fl oz can plum tomatoes with juices
2 cups canned or bottled clam juice
1  142g can whole baby clams, drained and rinsed
1 tablespoon tomato paste
1 large potato, peeled and diced small
Salt and pepper, to taste

Directions: 

Heat olive oil in a large pot over medium heat. Add onion, garlic, celery and carrot and sauté until soft, about 8 minutes. 

Add oregano and fennel seeds and sauté 1 more minute. 

Add tomatoes, clam juice, clams, tomato paste and potato. Bring to a boil, then lower temperature and simmer for 20 minutes or until potatoes are cooked, stirring occasionally, and breaking up tomatoes with back of spoon. 

Season with salt and pepper and serve. 

Other Chowders to Try:

Salmon and Corn Chowder

Veggie, Barley, Chicken, Lentils and Split Pea Chowder