A vibrant tomato-based chowder with tender clams, potatoes, and aromatic vegetables for a lighter seaside classic.
# The Ingredients You'll Need:
→ Seafood
01 - 2 pounds fresh clams (such as littlenecks) or 3 cups canned chopped clams, drained (reserve juice)
→ Broth & Liquids
02 - 3 cups clam juice (use reserved juice and supplement with bottled if needed)
03 - 1 (28-ounce) can diced tomatoes with juice
04 - 1 cup water
→ Vegetables
05 - 2 tablespoons olive oil
06 - 1 large onion, finely chopped
07 - 2 celery stalks, diced
08 - 2 medium carrots, diced
09 - 1 green bell pepper, diced
10 - 3 medium Yukon gold potatoes, peeled and diced
11 - 3 cloves garlic, minced
→ Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - ½ teaspoon crushed red pepper flakes (optional)
15 - 2 bay leaves
16 - ½ teaspoon freshly ground black pepper
17 - ¾ teaspoon kosher salt (or to taste)
18 - 2 tablespoons fresh parsley, chopped (for garnish)
# Step-by-Step Instructions:
01 - Scub fresh clams clean under running water. Place clams in a large pot with 1 cup water, cover, and steam over medium-high heat until clams open (5–7 minutes). Remove clams from shells and chop coarsely. Strain and reserve the clam cooking liquid, discarding any grit.
02 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, celery, carrots, and bell pepper. Sauté until softened, about 6–8 minutes.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add potatoes, diced tomatoes with juice, clam juice, reserved clam liquid, thyme, oregano, bay leaves, red pepper flakes (if using), salt, and black pepper. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20–25 minutes, or until potatoes are tender.
06 - Gently stir in chopped clams and simmer for an additional 3–5 minutes to heat through.
07 - Taste and adjust seasoning if needed. Remove and discard bay leaves. Ladle into bowls, garnish with fresh parsley, and serve hot.
