• Servings 6
  • Prep 15 min
  • Cook 20 min
  • Cuisine
  • Skill Level

Manhattan Clam Chowder


  • 1 dozen large quahog clams, with juice chopped
  • 1 large onion, diced
  • 1 leek, chopped , white and light green parts only
  • 1/2 stuck of unsalted butter
  • 2 boiling potatoes, cut into medium dice
  • 1 green pepper seeded and diced
  • 4 tomatoes,blanched, peeled, seeded and chopped
  • 1 bay leaf
  • 1 rib of celery diced
  • 1 tsp thyme
  • 1 and 1/2 quarts of fish stock or water (fish stock is better)
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 tsp caraway seeds
This is a popular much loved version of clam chowder.


  • Steam the clams until the shells open. reserve and strain the liquid through a wire mesh strainer.
  • Dice the clams and set aside.
  •  In a large sauce pot saute the onion and leek in butter until soft.
  • Add the potatoes, green pepper, tomatoes,bay leaf, celery,thyme, stock or water and the reserved clam liquid.
  • Season with salt and pepper, cover and bring to a boil.
  • Lower heat and simmer for 20 minutes.
  • Add the chopped clams and caraway seed and continue to cook for another 5 minutes.
  • Serve immediately.


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