Manhattan Clam Chowder

Total Time:
40 min
15 min
25 min

4 to 6 first-course servings (

  • 1 1/2 tablespoons olive oil
  • 1 large Spanish onion, chopped
  • 1 1/2 celery stalks, chopped
  • 7 cloves garlic, minced
  • Pinch 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 clam juice)
  • One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
  • 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
  • 2 tablespoons chopped parsley for garnish
  • Copyright 2001 Television Food Network, G.P. All rights reserved
  • 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.

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