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.
2Heat 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.
3Heat 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.
4Add 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.
5Add 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.
6Add 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.
7Sprinkle with parsley and serve with bread if desired
8Sprinkle with parsley and serve with bread if desired
9Sprinkle with parsley and serve with bread if desired
Ingredients
2 Tbsp olive oil
2 Tbsp olive oil
2 Tbsp olive oil
2 stalks celery, thinly sliced
2 stalks celery, thinly sliced
2 stalks celery, thinly sliced
1 large onion, finely chopped
1 large onion, finely chopped
1 large onion, finely chopped
1 large carrot, cut into 1/4-inch pieces
1 large carrot, cut into 1/4-inch pieces
1 large carrot, cut into 1/4-inch pieces
2 cloves garlic, finely chopped
2 cloves garlic, finely chopped
2 cloves garlic, finely chopped
0.5 tsp red pepper flakes
0.5 tsp red pepper flakes
0.5 tsp red pepper flakes
1 lb russet potatoes, cut into 1/2-inch pieces
1 lb russet potatoes, cut into 1/2-inch pieces
1 lb russet potatoes, cut into 1/2-inch pieces
3 sprigs thyme
3 sprigs thyme
3 sprigs thyme
2 8-ounce bottles clam juice
2 8-ounce bottles clam juice
2 8-ounce bottles clam juice
1 28-ounce can whole tomatoes
1 28-ounce can whole tomatoes
1 28-ounce can whole tomatoes
0.5 cup dry white wine
0.5 cup dry white wine
0.5 cup dry white wine
2 6.5-ounce cans chopped clams, drained
2 6.5-ounce cans chopped clams, drained
2 6.5-ounce cans chopped clams, drained
0.25 cup flat-leaf parsley, chopped
0.25 cup flat-leaf parsley, chopped
0.25 cup flat-leaf parsley, chopped
0 Crusty bread
0 Crusty bread
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