Manhattan Clam Chowder Recipe
This Manhattan Clam Chowder offers a savory, tomato-rich broth combined with tender clams and fresh herbs, creating a comforting and flavorful experience. Perfect for a hearty meal that warms you from the inside out.
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Servings: 6
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large Spanish onion chopped
- 1 1/2 celery stalks chopped
- 7 cloves garlic minced
- Pinch of crushed red pepper flakes
- 1/4 cup tomato paste
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 large waxy potato about 3/4 pound, diced
- 5 cups clam juice from five 8-ounce bottles
- One 28-ounce can whole peeled tomatoes roughly chopped (with liquid)
- 1 1/2 cups minced clams drained (about four 6 1/2-ounce cans)
- 1 tablespoon kosher salt or to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, garlic, and a pinch of crushed red pepper. Cover the pot and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add the tomato paste, stirring it into the vegetables, and cook for an additional minute. Bundle the parsley sprigs, thyme, and bay leaf together with kitchen twine, and add the herb bundle to the pot along with the diced potatoes.
- Pour in the clam juice and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook until the potatoes are tender, around 10 minutes.
- Next, stir in the chopped tomatoes and minced clams. Cover the pot and bring it back to a low simmer. Season generously with freshly ground black pepper.
- Ladle the chowder into warm bowls, garnishing each serving with a sprinkle of chopped parsley. Serve hot.