Description

A bright, flavorful tomato-based chowder brimming with tender clams, hearty potatoes, and fresh vegetables. This classic East Coast recipe is perfect for a cozy weeknight dinner or a family gathering. Bursting with color and aroma, it’s easy to make yet incredibly satisfying, capturing the essence of seaside cooking right in your kitchen.

Ingredients

Scale

2 pounds fresh clams or 2 cans (6–8 oz each) clams with juice
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
3 cloves garlic, minced
4 cups diced tomatoes (fresh or canned)
3 cups vegetable or chicken broth
2 cups cubed potatoes
1 teaspoon paprika
1–2 bay leaves
1 teaspoon fresh thyme leaves
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Optional: splash of dry white wine, red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat and sauté onions, carrots, celery, and bell peppers until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in diced tomatoes, reserved clam juice, and broth. Add bay leaves, thyme, paprika, salt, and pepper. Bring to a gentle boil.
Add cubed potatoes and simmer for 15 minutes or until tender.
Stir in clams and cook 5–7 minutes until heated through (or until fresh clams open). Discard any unopened clams.
Remove bay leaves, stir in parsley, and adjust seasoning. Serve hot.

Notes

Use fresh clams if possible for the best flavor.

Add a splash of white wine for extra depth.

Serve with crusty bread for dipping.

Prep Time: 20-25 minutes
Cook Time: 30-35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 6
Calories: 210