Anti Inflammatory Paprika Manhattan Clam Chowder
This tomato-based chowder is deeply satisfying — rich, smoky, and loaded with tender clams and Yukon Gold potatoes in a broth that tastes like it's been simmering all day. Every ingredient here pulls its weight from an anti-inflammatory standpoint: extra-virgin olive oil forms the flavor base, garlic and onion build depth, and herbs like thyme, oregano, and smoked paprika add complexity without relying on anything processed or inflammatory. Crushed tomatoes bring lycopene and a bright acidity that makes the whole pot sing, while the clams deliver lean protein and a natural brininess you just can't fake. The technique matters too — aromatics are softened low and slow, the clams go in at the very end to stay tender, and nothing here involves cream, butter, or refined flour. It comes together in one pot and serves four, making it an easy weeknight win that feels far more impressive than the effort involved. Finish with a handful of fresh parsley and you've got a bowl that's as nourishing as it is genuinely delicious.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 2 cans (6.5 oz each) chopped clams, juice reserved
- 1 cup clam juice (from cans plus bottled if needed)
- 1 cup low-sodium chicken broth
- 1 lb yukon gold potatoes, cut into ½-inch cubes
- 1 bay leaf
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic, thyme, oregano, smoked paprika, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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