Manhattan Clam Chowder

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

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.