# Components:
→ 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 from fresh clams or supplemented with bottled
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 cloves garlic, minced
→ Seasonings & Garnish
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - 2 bay leaves
16 - 1/2 teaspoon freshly ground black pepper
17 - 3/4 teaspoon kosher salt, or to taste
18 - 2 tablespoons fresh parsley, chopped for garnish
# Directions:
01 - If using fresh clams, scrub them thoroughly 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 cooking liquid through a fine mesh strainer, discarding grit and sediment, and reserve the liquid.
02 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion, celery, carrots, and bell pepper. Sauté until vegetables are softened and translucent, approximately 6–8 minutes, stirring occasionally.
03 - Stir minced garlic into the vegetable mixture and cook for 1 minute until fragrant, stirring constantly to prevent browning.
04 - Add diced potatoes, canned tomatoes with juice, clam juice, reserved clam cooking liquid, dried thyme, dried oregano, bay leaves, red pepper flakes if using, kosher salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil over medium-high heat, then reduce heat to low and maintain a gentle simmer. Cook uncovered for 20–25 minutes, or until potatoes are fork-tender.
06 - Gently fold chopped clams into the chowder and simmer for an additional 3–5 minutes until heated through, stirring occasionally.
07 - Taste chowder and adjust seasoning with additional salt and pepper as needed. Remove and discard bay leaves. Ladle into serving bowls, garnish each portion with fresh chopped parsley, and serve immediately while hot.
