Recipe courtesy of Food Network Kitchen
Manhattan Clam Chowder
Total:
40 min
Active:
15 min
Yield:
4 to 6 first-course servings (
Level:
None
Total:
40 min
Active:
15 min
Yield:
4 to 6 first-course servings (
Level:
None

Ingredients

Directions

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

Copyright 2001 Television Food Network, G.P. All rights reserved

More from:

Potluck Parties

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Anne Burrell

Seafood Chowder

Recipe courtesy of Ina Garten

Rhode Island Style Clam Chowder

Recipe courtesy of Ellie Krieger

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Michele Ragussis

Linguine with White Clam Sauce

Recipe courtesy of Food Network Kitchen

Perfect Manhattan

Recipe courtesy of Geoffrey Zakarian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking