# Manhattan Clam Chowder

This warming, classic soup is packed full of sweet, briny clams, bright tomatoes and white wine for a one-pot favorite you’ll be cooking up all year long.

- Servings: 4 servings
- Total time: 30 min
- Cuisine: American
- Category: Soup
- Language: en

## 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

## Instructions

1. Heat 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.
2. Add 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.
3. Sprinkle with parsley and serve with bread if desired

## Equipment

- large pot
- Dutch 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

## Source

- Original video: https://www.goodhousekeeping.com/food-recipes/a38869352/manhattan-clam-chowder-recipe/
- Recipe page: https://www.cliprecipe.com/recipe/a6fd6d51-3d48-4c16-9c9c-05da36900384
- Extracted: 2025-01-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt