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Manhattan clam chowder

Manhattan Clam Chowder with Fresh Thyme

  • Author: amycaseycooks
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 3 qts 1x


  • 2 tablespoons of olive oil
  • 1 large onion (diced, about 2 cups)
  • 2 stalks of celery (diced, about 1 ½ cups)
  • 3 carrots (diced, about 1 ½ cups)
  • 2 medium zucchinis (diced, about 2 cups)
  • 2 medium potatoes (diced, about 2 cups)
  • 1 28-ounce can crushed tomatoes
  • 1 14-ounce can diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 8-ounce bottle of clam juice
  • 5 6 and 1/5 ounce cans chopped clams, drain and reserve the liquid
  • 3 tablespoons fresh thyme leaves
  • salt and pepper to taste


  1. Heat a large stockpot over medium high heat. Add the olive oil and heat to shimmering. Add the onion, celery, and carrots and sauté until the onions are softened and translucent, about 8 to 10 minutes. Add the zucchini and sauté for an additional 5 minutes stirring occasionally.
  2. Stir in the potatoes, crushed and diced tomatoes, Worcestershire sauce, clam juice and reserved juice for the canned clams and bring to a boil. Reduce heat and simmer for about 15 minutes, stirring occasionally. The chowder will be slightly thickened and the potatoes will be tender. Add the clams and fresh thyme and just heat through. Season to taste with salt and pepper.


Recipe by Amy Casey ~ 2018

© 2018 amycaseycooks

  • Category: entree

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