There’s nothing quite like a comforting bowl of chowder, and this Manhattan Clam Chowder recipe stands out as a vibrant, healthier alternative to its creamy New England cousin. Bursting with the fresh flavors of the sea, a rich tomato-based broth, and an abundance of garden vegetables like plump clams, tender carrots, crisp celery, aromatic onion, hearty potatoes, fresh zucchini, and fragrant fresh thyme, this deeply satisfying soup isn’t just a meal – it’s a cherished family tradition. Its distinctive red hue and lighter, yet profoundly satisfying, profile make it a perennial favorite, especially for those seeking a flavorful dish without the heavy cream often found in other chowders. It promises a delightful culinary journey that will warm you from the inside out.
Our summers at the picturesque Jersey Shore are a tapestry of sun-drenched days spent unwinding on the beach, leisurely bike rides through charming coastal towns, lively game nights around the kitchen table, and, of course, an abundance of delicious meals shared with cherished family and friends. This cherished lifestyle is truly magical, fostering an atmosphere where relaxation and contentment thrive, and where countless fabulous recipes have been passed down through generations, becoming cornerstones of our family’s culinary heritage.
Among these culinary treasures, several dishes stand out as undeniable favorites that evoke sweet memories. We particularly adore this delightful shrimp, tomato and feta recipe, the quintessential Jersey breakfast sandwich, and, an absolute perennial, the sour cream pound cake that always makes an eagerly anticipated appearance. However, the crown jewel of our family’s summer culinary traditions remains this old-fashioned Manhattan Clam Chowder recipe. It’s a dish my stepmom, affectionately known as Grandma, introduced to us, and it has since become a highly anticipated request every single summer. Her version is renowned for its generous quantity of fresh vegetables and succulent clams, all simmered in a rich tomato-based broth that acquires a subtle, smoky depth from crispy bacon. This chowder isn’t just food; it’s a warm embrace of summer memories and family togetherness in every spoonful, embodying the relaxed and joyful spirit of the Jersey Shore.
Why You’ll Love This Easy Manhattan Clam Chowder Recipe
This Manhattan Clam Chowder isn’t just a recipe; it’s an experience that promises to become a staple in your kitchen. Here’s why you’ll fall in love with Grandma’s hearty and healthy version:
- Effortlessly Simple to Prepare: Whether you’re a novice in the kitchen or a seasoned home chef, this one-pot chowder is incredibly straightforward. Its uncomplicated steps and minimal cleanup make it perfect for busy weeknights or relaxed weekend cooking. You’ll be amazed at how easily you can create such a flavorful and impressive dish that tastes like it took hours to make.
- A Burst of Fresh and Bright Flavors: Unlike its creamier counterparts, this brothy, tomato-based soup offers a refreshing and invigorating taste experience. It’s generously loaded with a vibrant array of garden vegetables and plump clams, ensuring every spoonful is packed with natural goodness. You won’t miss the heavy cream as the robust tomato broth, infused with fresh thyme and a hint of smoky bacon, delivers a lighter yet incredibly satisfying and deeply flavorful chowder that truly brightens the palate.
- Even Better the Next Day: As with many beloved soups and stews, this Manhattan Clam Chowder truly shines with a little time. The flavors meld and deepen overnight, allowing the spices and ingredients to marry into an even more harmonious and delicious meal on the second day. It’s perfect for meal prepping, ensuring you have delightful leftovers ready to enjoy for lunch or dinner.
- Nutritious and Wholesome: Loaded with a colorful medley of fresh vegetables and lean clam meat, this recipe is a wonderfully nutritious option for any meal. It’s packed with essential vitamins, minerals, and protein, making it a wholesome choice for the whole family. It’s a testament that delicious, comforting food can also be incredibly good for you, supporting a balanced diet.
- Versatile and Customizable: While the recipe is perfect as is, it also offers wonderful flexibility for customization. Feel free to adjust the vegetable quantities based on what you have on hand, add a touch of spice with a pinch of red pepper flakes, or experiment with different herbs like a bay leaf for added depth. It’s a forgiving recipe that encourages culinary creativity and adapts well to your personal taste.
Essential Ingredients & Smart Substitutions for the Best Clam Chowder
Crafting the perfect Manhattan Clam Chowder begins with selecting high-quality ingredients. This recipe champions fresh, wholesome components to create a balanced and flavorful soup. Below is a comprehensive list, along with useful notes and potential substitutes to ensure your chowder is always a success. For precise quantities, please refer to the detailed recipe card further down the page.
- Bacon: A cornerstone of any great chowder, bacon lends an irreplaceable smoky, savory depth to the broth. We cook it until wonderfully crispy, then use the rendered fat to expertly sauté the vegetables, thereby infusing the entire soup with a rich foundation of irresistible flavor right from the start.
Substitution: For a similar umami and slightly porky flavor, good quality pancetta can be used. If you prefer a vegetarian version or want to significantly reduce fat, you can omit the bacon entirely and sauté vegetables in a generous amount of olive oil, adding a pinch of smoked paprika for a subtle smoky hint. - Yellow Onion: Part of the classic mirepoix (the aromatic flavor base), yellow onion provides a sweet and pungent base that is absolutely essential for building complex, well-rounded flavors in the chowder. When expertly sautéed until translucent, it releases its natural sugars and contributes a foundational depth.
- Celery: Another crucial component of the mirepoix, celery adds a subtle earthy, slightly bitter, and pleasantly peppery note, contributing significantly to the overall aromatic complexity and providing a desirable texture to the soup.
- Carrots: Lending natural sweetness and a beautiful, vibrant orange color, carrots expertly round out the mirepoix, providing essential vitamins, a touch of sweetness, and a pleasant tender-crisp texture that holds up well during simmering.
- Red Potatoes: Waxy varieties like red potatoes are absolutely ideal for chowders because they hold their shape beautifully and resist becoming mushy during extended simmering, unlike their starchier counterparts. They readily absorb the broth’s wonderful flavors while adding a satisfying heartiness and chunkiness to the soup.
- Zucchini: This is Grandma’s special touch, and while not traditional in all clam chowders, zucchini adds a wonderful lightness, subtle sweetness, and extra nutrition, making this a healthier and more vibrant dish. Its mild flavor blends seamlessly with the other ingredients without overpowering them.
- Canned Crushed Tomatoes: The defining characteristic of an authentic Manhattan Clam Chowder is its vibrant, brothy tomato base. High-quality crushed canned tomatoes provide the necessary sweetness, balanced acidity, and luscious body, creating a robust and savory broth that gives the chowder its signature red color.
- Bottled Clam Juice: Essential for boosting the authentic, briny clam flavor, bottled clam juice forms the oceanic backbone of the chowder. It intensely amplifies the seafood notes without the need to steam dozens of fresh clams, ensuring deep flavor.
Substitution: If bottled clam juice is unavailable, a good quality fish stock or even vegetable broth can be used, though it’s important to note that the signature clam flavor will be less pronounced. - Worcestershire Sauce: A true secret weapon for adding a complex layer of umami, subtle tang, and deep savoriness. Just a tablespoon or two significantly deepens the chowder’s flavor profile, making it more robust, sophisticated, and incredibly well-rounded.
- Fresh Thyme: Fresh herbs are absolutely key to elevating any soup from good to extraordinary. Thyme adds an earthy, slightly minty, and subtly peppery aroma that complements both seafood and tomatoes beautifully. We highly recommend using fresh over dried thyme for the very best, brightest flavor profile.
- Clams: The undisputed star of the show! We often opt for fresh cooked clam meat from a local seafood market for convenience and superior flavor, but it’s also readily available at well-stocked grocery stores. Canned clams (drained well) are a perfectly acceptable and convenient alternative, just be sure to adjust for their potentially higher sodium content.
- Kosher Salt & Fresh Ground Black Pepper: These fundamental seasonings are crucial for balancing, enhancing, and ultimately perfecting all the wonderful flavors in the chowder. Always remember to taste and adjust them at the very end, as both clam juice and bacon can contribute significant natural salinity.
- Optional additions for extra flair: Consider adding a splash of dry white wine for a touch of acidity and depth, a bay leaf for an aromatic complexity (remember to remove it before serving), or a pinch of red pepper flakes for a subtle, warming kick of heat.
Step-by-Step Guide: Crafting Your Own Manhattan Clam Chowder
Creating a delicious, homemade chowder is a rewarding culinary experience, and this Manhattan Clam Chowder recipe is both easy to follow and incredibly satisfying. Below is a brief overview to guide you through the process, ensuring a perfect bowl every time. For the complete, detailed instructions, please consult the recipe card further below.
1. Create a Smoky Bacon Foundation: Begin by dicing your bacon and cooking it in a sturdy stock pot or Dutch oven over medium heat until it’s perfectly crispy and golden brown. This initial step is crucial as it renders out incredibly flavorful fat that will serve as the ideal cooking medium for your vegetables, imparting a beautiful, deep smoky base to the entire chowder. Once the bacon is crisp, remove it with a slotted spoon and set it aside on a plate lined with a paper towel, reserving it for later to maintain its delightful crunch and texture.
2. Build the Aromatic Vegetable Base: With the flavorful bacon fat generously remaining in the pot, add your evenly diced yellow onion, celery, and carrots. Sauté these aromatics gently for about 6-8 minutes, stirring occasionally, until they soften beautifully and the onions become wonderfully translucent. This crucial step allows their natural sweetness to develop and creates a fragrant foundation for the soup. Next, incorporate the uniformly diced red potatoes and zucchini, stirring them into the aromatic mixture to coat them in the flavorful fat.
3. Simmer to Develop Deep Flavors: Now it’s time to create the vibrant heart of the chowder: the rich, tomato-infused broth. Carefully pour in the canned crushed tomatoes and the bottled clam juice. Add the essential seasonings – fresh thyme (you can even add it on the stalk and remove it later for convenience, or tie it with kitchen twine for easy retrieval) and a generous splash of Worcestershire sauce to deepen the umami notes and add complexity. Bring the entire mixture to a gentle boil, then immediately reduce the heat to a steady, low simmer. Allow the chowder to cook for approximately 15 to 20 minutes, or until the potatoes are fork-tender and the broth has slightly thickened, marrying all the wonderful flavors together into a cohesive and delicious whole.
4. The Final Touch: Clams and Bacon: Just before you’re ready to serve, gently stir in the cooked clam meat. It’s vitally important to add the clams at this final stage to avoid any risk of overcooking them, which can make them tough, chewy, and rubbery. Reintroduce the reserved crispy bacon to the pot, giving the chowder a final, loving stir. Taste the chowder and carefully adjust the seasoning with kosher salt and freshly ground black pepper as needed. Remember, clam juice can be naturally salty, so it’s best to season gradually and to your personal preference.
Your unforgettable bowl of Grandma’s Manhattan Clam Chowder is now exquisitely ready to be savored! Serve it piping hot, perhaps with a side of crusty bread for dipping or a sprinkle of classic oyster crackers, and prepare to enjoy a truly hearty, soul-warming, and deeply satisfying meal that will become a new family favorite.
Storage and Reheating Tips for Your Clam Chowder
One of the many joys of making a delicious chowder is knowing you can enjoy it for days to come. Proper storage and reheating will ensure your Manhattan Clam Chowder tastes just as incredible as it did on day one, allowing you to extend the pleasure of this homemade meal.
- Refrigerator Storage: After enjoying your initial serving, allow any remaining chowder to cool completely to room temperature before storing. This crucial step prevents bacterial growth and helps maintain the quality and freshness of the soup. Once cooled, transfer the chowder to an airtight container and store it securely in the refrigerator for a maximum of 3 days.
- Reheating from the Refrigerator: When you’re ready to enjoy leftovers, you have a couple of convenient options to warm your chowder back to perfection:
- Stovetop Method: Pour the desired amount of chowder into a saucepan and reheat it gently over medium-low heat. Stir occasionally to ensure even heating throughout and to prevent any sticking to the bottom of the pot. Bring it to a gentle simmer, but actively avoid a vigorous, rolling boil to preserve the delicate texture of the vegetables and, most importantly, the tender clams.
- Microwave Method: For quick individual servings, place the chowder in a microwave-safe bowl. Reheat on 60 percent power in 1-minute intervals, stirring thoroughly between each interval, until the chowder is steaming hot and thoroughly heated through. This gentle, intermittent approach helps prevent overcooking and toughening the clams.
- Freezer Storage: Manhattan Clam Chowder freezes exceptionally well, making it an excellent candidate for future meals or emergency comfort food. Once the chowder has cooled completely to room temperature, transfer it into an airtight, freezer-safe container or heavy-duty freezer bags. Be sure to leave about an inch of headspace at the top to allow for expansion during freezing. It can be safely stored in the freezer for up to 2 months without significant loss of quality.
- Reheating from the Freezer: To serve frozen chowder, first ensure you thaw it completely in the refrigerator, ideally overnight. Once thawed, follow the stovetop or microwave reheating instructions as detailed above for refrigerated chowder, ensuring it’s heated through thoroughly before serving.
Amy’s Top Tips for a Perfect Manhattan Clam Chowder
Even the simplest recipes benefit from a few expert pointers and clever tricks. These tips will help you achieve the most flavorful and perfectly textured Manhattan Clam Chowder every single time, ensuring a truly delicious result that will impress your family and friends:
- Handle Bacon Separately for Ultimate Crispness: After cooking the bacon until beautifully crisp, remove it from the pot immediately using a slotted spoon. If left in with the other vegetables during the sautéing process, those delightful crispy bits will inevitably become soft and mushy, losing their desirable crunch. However, always leave the rich, rendered bacon fat in the pot, as this flavorful foundation is absolutely essential for sautéing the onion, celery, and carrots, infusing them with savory depth right from the beginning.
- Uniform Dicing for Even Cooking: Aim to dice your potatoes and zucchini into approximately ½-inch pieces. Consistency in size is key as it ensures that all vegetables cook evenly and finish at the same time, preventing some from being overcooked while others are still hard. This also creates a consistently pleasant mouthfeel, as the vegetables will hold their shape beautifully when simmered, providing tender, perfectly bite-sized components in every single spoonful.
- Easy Thyme Infusion with a Simple Trick: For maximum convenience and optimal flavor extraction, you can easily add the fresh thyme while it’s still on the stalk. As the chowder gently simmers, the fragrant leaves will naturally release and fall off, infusing the broth with their aromatic essence. To easily retrieve the woody stalks from the hot liquid before serving, simply tie them together with a small piece of kitchen twine before adding them to the pot – a chef’s secret for easy removal!
- Prevent Rubbery Clams by Timing it Right: It is absolutely crucial to add the clams only after the chowder has completely finished simmering and the potatoes are perfectly tender. Clams cook very, very quickly, and prolonged cooking will inevitably make them tough, chewy, and rubbery, completely diminishing their delicate texture and sweet flavor. Stir them in just long enough to heat them through, typically only 2-3 minutes, preserving their exquisite tenderness.
- Season Gradually and Always Taste: Always taste your chowder before adding a significant amount of kosher salt and pepper. This is a critical step because clams and bottled clam juice are naturally quite briny, so the soup may already have a good amount of natural sodium. It’s always much easier to add more salt if needed than to try and salvage an overly salty chowder. Adjust seasonings to your personal preference for a perfectly balanced and harmonious flavor profile.
- Utilize a Heavy-Bottomed Pot: A good quality, heavy-bottomed stock pot or Dutch oven is the ideal vessel for making chowder. The heavy bottom helps distribute heat far more evenly across the base of the pot, significantly preventing any scorching of ingredients and ensuring a consistent, gentle simmer. This even heat distribution is absolutely key for developing deep, rich flavors without overcooking or burning, resulting in a beautifully cooked chowder every time.
Frequently Asked Questions About Manhattan Clam Chowder
While both beloved clam chowders share many core ingredients like tender clams, smoky bacon, aromatic onion, crisp carrots, fresh celery, and hearty potatoes, their defining difference lies fundamentally in their base. Manhattan clam chowder boasts a distinctive, vibrant brothy tomato base, which gives it its characteristic reddish hue and a lighter, more refreshing consistency. In stark contrast, the New England version features a thick, rich, and creamy base traditionally made from milk or heavy cream, resulting in its characteristic white appearance and a much richer, heavier texture.
If your homemade clam chowder lacks that vibrant, satisfying flavor, the most common reason is often insufficient seasoning. Even with inherently flavorful ingredients, salt and pepper are absolutely essential for elevating, brightening, and balancing all the complex tastes. Always make sure to taste your chowder before serving, and never hesitate to add a little more kosher salt and freshly ground black pepper to truly awaken and enhance the flavors. A dash of Worcestershire sauce, a squeeze of fresh lemon juice, or even a pinch of dried herbs at the end can also add a delightful pop of flavor and an unexpected depth.
Generally speaking, yes, Manhattan clam chowder is typically considered a healthier option. The tomato-based broth of Manhattan clam chowder inherently makes it a lighter choice compared to the rich, cream-based New England version. Furthermore, Manhattan chowder often tends to include a wider variety and larger quantity of fresh vegetables, contributing more dietary fiber and essential nutrients while being naturally lower in total fat and calories than its often high-fat, high-calorie creamy counterpart. It offers a wonderfully guilt-free way to enjoy a hearty and flavorful soup.
Absolutely! Using fresh clams in the shell will undoubtedly add even more authentic, briny seafood flavor to your chowder. To prepare them, first rinse the clams thoroughly under cold running water, scrubbing off any grit or sand. Discard any clams that are open and don’t close firmly when gently tapped. You can then steam them in a separate pot with a splash of water or dry white wine until they fully open (discard any that remain stubbornly closed). Once opened, carefully remove the clam meat from their shells, chop it if desired, and add it to the chowder as directed in the recipe. For an extra boost of clam essence, strain and save the flavorful steaming liquid and add it to your chowder broth.
A large, heavy-bottomed stock pot or a Dutch oven is undeniably ideal for preparing clam chowder. The substantial weight and thickness of the pot’s bottom help to distribute heat much more evenly across the cooking surface, which is crucial for preventing the ingredients from scorching or sticking and ensuring a consistent, gentle simmer. This even heat distribution is paramount for developing deep, complex flavors without overcooking the delicate vegetables or clams, ultimately resulting in a beautifully cooked and perfectly textured chowder every single time.
Perfect Pairings: What to Serve with Manhattan Clam Chowder
This hearty Manhattan Clam Chowder is substantial enough to be a delightful meal on its own, but pairing it with the right accompaniments can truly elevate the dining experience, adding complementary textures and flavors. Here are some fantastic serving suggestions that perfectly complement its vibrant and robust flavors:
- Crusty Artisan Bread or Sourdough: A warm, crusty baguette or a thick slice of artisanal sourdough is absolutely perfect for soaking up every last drop of the savory, tomato-rich broth. The wonderful contrast of the soft interior and the delightfully crispy crust makes for an irresistible combination that enhances every spoonful.
- Classic Oyster Crackers: For a truly traditional and authentic touch, a generous handful of crispy oyster crackers is an absolute must-have accompaniment. They add a delightful crunch and a slight saltiness that beautifully complements the chowder’s texture and enhances its already superb flavor profile.
- Flaky Breadsticks: Our homemade flaky breadsticks offer a wonderful, delicate texture and a light, savory counterpoint to the rich and chunky chowder. They are exceptionally good for dipping and add an extra layer of enjoyable texture to your meal.
- Mini Cheese Waffles: For a uniquely delicious and savory dipper that’s a little out of the ordinary, consider serving our mini cheese waffles. Their savory, cheesy flavor and sturdy texture make them an unexpected yet incredibly delightful accompaniment that will surprise and please your taste buds.
- Simple Green Salad: A light, crisp, and fresh green salad, dressed simply with a bright vinaigrette, can provide a wonderfully refreshing contrast to the richness and warmth of the chowder. Its crispness and delicate acidity beautifully cleanse the palate, offering a perfect balance to the meal.
- Garlic Bread: The aromatic, robust flavor of garlic bread makes it a fantastic and classic partner for any tomato-based soup or chowder. Its bold taste and satisfying, chewy texture will dramatically enhance the overall meal, creating a comforting and delicious combination.
- Cornbread: A slightly sweet and tender cornbread can be a wonderfully comforting addition, especially on a cooler day. Its wholesome, crumbly texture pairs exceptionally well with the robust, flavorful broth of the clam chowder, providing a satisfying and rustic touch.
More Delightful Soup and Chowder Recipes to Explore
If you love the comforting warmth and rich flavors of this Manhattan Clam Chowder, you’ll be thrilled to discover more of our favorite soup and chowder recipes. Each one is expertly crafted to bring joy and deliciousness to your table, perfect for any season or occasion:
- Creamy New England Clam Chowder
- Hearty Split Pea Soup with Potatoes
- Soul-Satisfying One-Pot Lasagna Soup
- Classic Hearty Hamburger and Vegetable Soup
- Quick 30-Minute Cheesy Ham and Potato Soup
We truly hope you enjoy making and savoring this delightful Manhattan Clam Chowder recipe. It’s a dish that holds a very special place in our hearts and culinary traditions, and we genuinely believe it will quickly find a place in yours too. If you give it a try, we’d be absolutely thrilled to hear from you! Please consider leaving a comment below and/or giving the recipe a star rating. Your valuable feedback helps us and other home cooks discover and enjoy wonderful new recipes. Don’t forget to check out our YouTube channel for more inspiring cooking videos and essential kitchen tips that will enhance your culinary skills!
Recipe Card
Manhattan Clam Chowder Recipe
Print
Pin
Rate
Equipment
-
Stock Pot (6-8 quart)
Ingredients
- 4 slices bacon diced
- 1 large yellow onion ½ inch dice, about 2 cups
- 2 stalks celery ½ inch dice, about 2 cups
- 3 medium carrots ½ inch dice, about 2 cups
- 2 medium zucchini ½ inch dice, about 2 cups
- 2 medium red potatoes ½ inch dice, about 3 cups
- 1 28 ounce can crushed tomatoes
- 2 tablespoons Worcestershire sauce
- 3 8 ounce bottles clam juice
- 2 tablespoons fresh thyme leaves (or a few sprigs tied with kitchen twine for easy removal)
- 1 pound cooked clam meat about 2 cups (or about 5 (6 ½ ounce) cans, drained)
- Kosher salt and fresh ground black pepper to taste
Instructions
-
1. Cook the Bacon: Heat a large stock pot or Dutch oven over medium heat. Add the diced bacon and cook until it’s perfectly crispy and the fat has rendered, about 5-7 minutes. Using a slotted spoon, remove the crispy bacon from the pot and set it aside on a plate lined with a paper towel. Critically, leave all the rendered bacon fat in the pot, as this forms the flavorful foundation for your chowder.
-
2. Sauté the Vegetables: Add the diced onion, celery, and carrots to the pot with the reserved bacon fat. Sauté for about 6 to 8 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent. This step builds the aromatic base. Next, stir in the uniformly diced red potatoes and zucchini, ensuring they are well coated in the flavorful fat.
-
3. Simmer the Chowder Base: Pour in the entire 28-ounce can of crushed tomatoes, followed by the Worcestershire sauce, and the three 8-ounce bottles of clam juice. Add the fresh thyme leaves (or your tied thyme sprigs). Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cover the pot and allow the chowder to cook for approximately 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the broth has slightly thickened, marrying all the wonderful flavors together.
-
4. Add Clams and Bacon: Once the vegetables are tender and the chowder base is perfectly cooked, gently stir in the cooked clam meat and the reserved crispy bacon. Cook for just 2-3 minutes, stirring occasionally, until the clams are heated through. Be careful not to overcook the clams, as this will make them tough and rubbery.
-
5. Season and Serve: Taste the chowder and season generously with kosher salt and fresh ground black pepper to your preference. Remember that clam juice can be naturally salty, so adjust gradually. Serve the Manhattan Clam Chowder piping hot with your favorite accompaniments like crusty bread or a sprinkle of classic oyster crackers.
Video
Notes
- Crispy Bacon Trick: After cooking the bacon until crisp, remove it from the pot. If it’s left in the pot while sautéing other vegetables, the crispy bacon bits will become soft and lose their desirable crunch. Always keep that flavorful bacon fat in the pot to sauté your aromatics, as it adds incredible depth.
- Evenly Diced Veggies for Uniformity: For optimal texture and perfectly uniform cooking, aim to dice your zucchini and potatoes into roughly ½-inch pieces. This consistency ensures they cook thoroughly and maintain their shape, providing perfect bite-sized chunks in every delicious spoonful of chowder.
- Thyme Management for Easy Flavor: The fresh thyme can be added to the chowder still on the stalk. The leaves will naturally release and fall off as the chowder gently simmers. For super easy removal of the woody stalks before serving, simply tie them together with some kitchen twine before adding them to the pot.
- Tender Clams Are Key: Always add the clams only after the chowder has finished simmering and the other vegetables are perfectly tender. Cooking clams for too long will unfortunately make them tough, chewy, and rubbery, completely diminishing their delicate texture and sweet flavor.
- Seasoning with Caution and Taste: Before adding significant amounts of kosher salt and pepper, always taste the chowder. Clams and bottled clam juice are naturally quite briny, so the soup often starts with a good amount of natural salinity. It’s always much easier to add more salt if needed than to try and fix an overly salty chowder.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.