# 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, supplemented from reserved juice and bottled if needed
03 - 1 can (28 ounces) 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 - ½ teaspoon crushed red pepper flakes, optional
15 - 2 bay leaves
16 - ½ teaspoon freshly ground black pepper
17 - ¾ teaspoon kosher salt, or to taste
18 - 2 tablespoons fresh parsley, chopped for garnish
# Method steps:
01 - If using fresh clams, scrub clean under running water. Place in a large pot with 1 cup water, cover, and steam over medium-high heat until clams open, approximately 5 to 7 minutes. Remove clams from shells and chop coarsely. Strain cooking liquid through a fine mesh, discarding sediment, and reserve liquid.
02 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, celery, carrots, and bell pepper. Sauté until softened, approximately 6 to 8 minutes, stirring occasionally.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
04 - Add diced potatoes, canned diced 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 rolling boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook uncovered for 20 to 25 minutes, until potatoes are tender when pierced with a fork.
06 - Gently fold chopped clams into the simmering broth and cook for an additional 3 to 5 minutes to heat through completely.
07 - Taste chowder and adjust salt and pepper as needed. Remove and discard bay leaves. Ladle into serving bowls, garnish with fresh chopped parsley, and serve immediately while hot.
