AmericanSoupDairy-Free

Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 to 6
Cuisine: American
Ingredients: 1 1/2 tbsp olive oil; 1 large Spanish onion, chopped; 1 1/2 celery stalks, chopped; 7 cloves garlic, minced; Pinch of crushed red pepper; 1/4 cup tomato paste; 3 sprigs parsley; 3 sprigs fresh thyme; 1 bay leaf; 1 large waxy-style potato (about 3/4 pound), diced; 5 cups clam juice (five 8-ounce bottles); One 28-ounce can whole peeled tomatoes with liquid, roughly chopped; 1 1/2 cups minced clams, drained (about four 6.5-ounce cans); 1 tbsp kosher salt, or to taste; Freshly ground black pepper; 2 tbsp chopped parsley, for garnish

Briny clams mingle with tender vegetables and a vibrant tomato broth, creating a deeply savory soup that's worlds apart from its creamy New England cousin. Garlic, fresh herbs, and a whisper of red pepper build layers of flavor in just 40 minutes. Perfect for a satisfying weeknight dinner or impressing guests with something a bit different.

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

4 to 6

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Ingredients

Units

Instructions

1
Heat the oil in a large pot over medium heat.
2
Add the onion, celery, garlic, and crushed red pepper. Cook, covered, stirring occasionally, until soft, about 8 minutes.
3
Stir in the tomato paste and cook, stirring, for about 1 minute more.
4
Tie the parsley sprigs, fresh thyme, and bay leaf together with kitchen twine and add to the pot along with the potatoes.
5
Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
6
Stir in the tomatoes and clams. Cover and bring to a low simmer.
7
Season with salt and pepper to taste.
8
Divide among warm soup bowls, sprinkle with chopped parsley, and serve immediately.

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Manhattan Clam Chowder

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

4 to 6

Jump to recipe

Ingredients

Units

Instructions

1
Heat the oil in a large pot over medium heat.
2
Add the onion, celery, garlic, and crushed red pepper. Cook, covered, stirring occasionally, until soft, about 8 minutes.
3
Stir in the tomato paste and cook, stirring, for about 1 minute more.
4
Tie the parsley sprigs, fresh thyme, and bay leaf together with kitchen twine and add to the pot along with the potatoes.
5
Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
6
Stir in the tomatoes and clams. Cover and bring to a low simmer.
7
Season with salt and pepper to taste.
8
Divide among warm soup bowls, sprinkle with chopped parsley, and serve immediately.

Reviews

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