Manhattan Clam Chowder

  • Yield: 4 to 6 first-course servings (
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
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Ingredients

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

Directions

  1. 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.
  2. Copyright 2001 Television Food Network, G.P. All rights reserved
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30 Reviews

melissam36

<div>So... I'm quarantine cooking and couldn't get my hands on everything (only made 1/4 the recipe for myself), but even so, this was too easy to make and quite delicious. I bet if you followed the recipe to a T, it would be fantastic. And therefore my rating is high because even a deviation on the original resulted in a great and easy dish.<br /></div><div><br /></div><div>So, here is what I did that worked, in case anybody cares to be/needs to be equally frugal, lol. I had poached some shrimp the day before and saved that broth (1.5 cups) to add to my soup, as I didn't have bottled clam juice on hand. Didn't have celery so used carrots; didn't have fresh thyme or parsley, so I added dried versions at the time I added the shrimp stock and the drained juice from the can of clams. I used 2 TBSP of tomato paste, but I think I could use just 1 TBSP next time to stay with proportions. I added the chopped potatoes and can of diced tomatoes with juice, simmered, added the clams and some diced red pepper. <br /></div><div><br /></div><div>Didn't need salt (the clam water is quite salty) but added lots of freshly ground black pepper. The soup was hearty, and if you wanted more thickness, using some potato starch would help give it extra body. Can't wait to eat the rest for lunch today!</div>

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