Manhattan Clam Chowder
Directions
- 1Heat oil in large pot or Dutch oven on medium. Add celery, onion and carrot and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic and red pepper flakes and cook 1 minute.
- 2Add potatoes, thyme, clam juice, tomatoes and their juices (crushing tomatoes as you add), white wine, and 1/2 cup water and bring to a boil. Reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Stir in clams to heat through.
- 3Sprinkle with parsley and serve with bread if desired
Ingredients
- 2 Tbsp olive oil
- 2 stalks celery, thinly sliced
- 1 large onion, finely chopped
- 1 large carrot, cut into 1/4-inch pieces
- 2 cloves garlic, finely chopped
- 0.5 tsp red pepper flakes
- 1 lb russet potatoes, cut into 1/2-inch pieces
- 3 sprigs thyme
- 2 8-ounce bottles clam juice
- 1 28-ounce can whole tomatoes
- 0.5 cup dry white wine
- 2 6.5-ounce cans chopped clams, drained
- 0.25 cup flat-leaf parsley, chopped
- 0 Crusty bread
Equipment
large potDutch oven
Tips
- Pair with crusty sourdough bread.
- This recipe takes about 30 minutes to make and is a quick weeknight meal option.
- Manhattan Clam Chowder has a tomato base instead of cream, giving it a more savory, tangy flavor than New England Clam Chowder
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