Vibrant tomato-based chowder with tender clams, potatoes, and vegetables—a lighter, zesty take on a seaside classic ready in one hour.
# What You'll Need:
→ Seafood
01 - 2 pounds fresh littleneck clams or 3 cups canned chopped clams, drained with juice reserved
→ Broth & Liquids
02 - 3 cups clam juice (reserved juice plus bottled supplement as 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 garlic cloves, minced
→ Seasonings & Garnish
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, adjust to taste
18 - 2 tablespoons fresh parsley, chopped for garnish
# How-To Steps:
01 - If using fresh clams, scrub them clean under running water. Place clams in a large pot with 1 cup water, cover, and steam over medium-high heat until clams open, approximately 5-7 minutes. Remove clams from shells and chop coarsely. Strain and reserve the clam cooking liquid, discarding any sediment.
02 - In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion, diced celery, carrots, and bell pepper. Sauté until vegetables are softened, approximately 6-8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes, diced tomatoes with juice, clam juice, reserved clam liquid, dried thyme, dried oregano, bay leaves, red pepper flakes if using, salt, and black pepper. Stir well to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low and simmer 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 as needed. Remove and discard bay leaves. Ladle into bowls, garnish with fresh parsley, and serve hot.
