Italian Clam Chowder

Recipe By: Calphalon Team  -  Originally Published: 10/21/2011


New England or Manhattan.  Red or white.  Clam chowders are not all alike!  Here is a tomato and vegetable-based chowder that is hearty without being heavy.  We use chopped clams rather than minced, so the clam taste and texture won't disappear.  Leaving the potatoes unpeeled adds a more natural and a little earthier taste.  With shallots, wine, garlic and Roma tomatoes, it's truly an Italian twist!

  • Servings: Serves 3 - 6
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Soup


6 c. clam broth

4 c. dry, white wine (we suggest Sauvignon Blanc)

1 bay leaf

2 medium baking potatoes (unpeeled), cut into 1/4-in. dice

4 medium carrots, peeled, trimmed, cut into quarters lengthwise and diced

4 shallots, minced

1 Tbsp. garlic, minced

1 1/2 tsp. dried thyme

3 c. canned, chopped clams with its broth

5 medium Roma tomatoes, cut into 1/4-in. dice

1/2 large green pepper, cut into 1/4-in. dice


Pour the broth and white wine into a 6.5-qt. soup or stock pot.  Add the bay leaf and bring to a gentle boil. 

Add the potatoes, carrots, shallots, garlic and dried thyme.  Cook the vegetables in the broth for 15 - 20 minutes or until just tender.  

Add clams with broth, tomatoes and green pepper and simmer for an additional 15 - 20 minutes. 

Float a large garlic crouton on top, for an added touch of flavor.  Serve with a light red wine like Beaujolais. 

Recipe was created especially for the 6.5-qt. Calphalon Soup Pot.