Manhattan Clam Chowder

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


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


  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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