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Manhattan Clam Chowder

Prep Time:

Cook Time:




About the Recipe


  • 6 pounds cherrystone clams

  • 2 tsp butter

  • 2 large onions, diced

  • 2 carrots, diced

  • 2 stalks celery, diced

  • 2 cloves garlic, minced

  • 1 bay leaf

  • 3 potatoes, peeled and diced

  • 1 28 oz can whole peeled tomatoes

  • 1 tsp tomato paste

  • 1 1/2 tsp dry thyme

  • 1 1/2 tsp dry oregani

  • Salt and pepper


  1. Scrub the clams well, and place in a large pot with 8 cups water

  2. Place over high heat and bring to a boil

  3. Reduce the heat and cook clams until just open (about 5 min)

  4. Remove from heat and strain the broth into a large bowl and set aside

  5. Separate the clams from their shells and chop the clams and set aside- discard shells

  6. Heat the butter over moderately low heat

  7. Add the onions and cook, stirring frequently to prevent browning until soft

  8. Add the carrots, celery, garlic, bay leaf, potatoes tomatoes, tomato paste, thyme, oregano, and pepper to the pot and stir to mix

  9. Add the reserved clam broth into the pot and bring to a boil

  10. Reduce the heat to medium and cook uncovered for 30 - 40 minutes

  11. Add the clams and cook for another 10 min, or until the potatoes are tender

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