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Buckytom's Manhattan Clam Chowder

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“This is a very clammy chowder.”

Ingredients Nutrition


  1. The morning that you're ready to make this, scrub the clams and place them in a bowl of cold water so they're submerged. Change the water a few times, to help get rid of any sand they may have in them.
  2. Then, in a deep saute over medium low heat, add a tbsp or so of light olive oil, butter and quickly toast the garlic. Transfer to a large (8 quarts or better) stock pot. In the sauté, add a little more light olive oil, turn up the heat and brown the onions. transfer to stock pot.
  3. To the stock pot, add the diced celery, carrots, potatoes, red pepper, can of chopped tomatoes, 2 bottles of clam juice, and the juice that was separated from the cans of clams. turn up heat to high, bring to a boil, then reduce heat to medium low to simmer.
  4. Simmer for a half hour, uncovered, stirring occasionally.
  5. Add the canned clams, continue to simmer and stir for another half hour. reduce heat to a low bubble simmer.
  6. In the original deep sauté, add the remaining bottle of clam juice, and an equal amount of water over high heat. scrape up any browning from the onions and garlic. When boiling, add the littlenecks (you may have to do this in 2 batches, and add a little more water the second time). Cover tightly, and steam until they just begin to open. When all clams are opened, let them cool in a bowl to help reserve any juices that run out.
  7. Add the remaining liquid from the sauté pan to the stock pot. {ry open the clams if not fully opened, remove meat and roughly chop each one in quarters, depending on the size. Add the chopped clams and reserved juice to the stock pot.
  8. Add the parsley and simmer for another 15 minutes or so, stirring, checking to see that the veggies and potatoes are tender.
  9. Serve with oyster crackers.

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