Print

Ina Garten Manhattan Clam Chowder Recipe

Ina Garten Manhattan Clam Chowder recipe
Print Recipe

This chowder follows the simple, balanced cooking philosophy associated with Ina Garten. The focus stays on quality ingredients, gentle simmering, and clear flavors. The tomato broth stays light, the vegetables hold their shape, and the clams remain tender, creating a soup that feels both classic and dependable.

Ingredients

  • Fresh clams – 1.5 kg (about 3 lb), scrubbed

  • Olive oil – 2 tablespoons

  • Onion – 1 large, finely chopped

  • Celery – 2 stalks, diced

  • Carrots – 2 medium, diced

  • Garlic – 3 cloves, minced

  • Tomato paste – 2 tablespoons

  • Crushed tomatoes – 400 g (14 oz) can

  • Fish stock or clam juice – 750 ml (3 cups)

  • Potatoes – 2 medium, peeled and cut into small cubes

  • Bay leaves – 2

  • Fresh thyme – 1 teaspoon (or ½ teaspoon dried)

  • Salt – to taste

  • Black pepper – to taste

  • Fresh parsley – 2 tablespoons, chopped

Instructions

  • Start the base – Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, cooking for 6–8 minutes until soft but not browned.

  • Add aromatics – Stir in garlic and cook for about 30 seconds until fragrant.

  • Build the broth – Mix in tomato paste, crushed tomatoes, fish stock, bay leaves, and thyme. Stir well to combine.

  • Cook the potatoes – Add the cubed potatoes and simmer gently for 10–12 minutes until just tender.

  • Steam the clams – Add clams, cover the pot, and cook for 5–7 minutes until they open. Remove clams, discard any that stay closed, and take most out of their shells.

  • Finish the chowder – Return clams to the pot, season with salt and pepper, simmer for 2–3 minutes, and finish with fresh parsley.

Find it online: https://inagartendishes.com/ina-garten-manhattan-clam-chowder/