A hearty and flavorful Manhattan clam chowder made with fresh clams, vegetables, and a rich tomato-based broth. Perfect for a comforting meal anytime.
Preparation time
15min
Cooking time
30min
Ingredients
4 Servings
- 1 bay leaf
- black pepper
- 1 carrot
- 2 stalks celery
- 2 cups clam juice
- 24 clams
- 1 can diced tomatoes
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 onion
- 2 tablespoons parsley
- 2 potatoes
- salt
- 1 teaspoon thyme
- 1 cup water
Directions
Step 1
In a large pot, heat the olive oil over medium heat.
Step 2
Add the diced onion, celery, and carrot to the pot. Cook until the vegetables are softened, about 5 minutes.
Step 3
Add the minced garlic and cook for another minute until fragrant.
Step 4
Add the potatoes, diced tomatoes (with their juice), clam juice, water, thyme, and bay leaf to the pot. Stir to combine.
Step 5
Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Step 6
Meanwhile, in a separate pot, bring a small amount of water to a boil. Add the clams, cover, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
Step 7
Remove the clams from their shells and chop them, if desired. Add the clams and any accumulated juices to the soup.
Step 8
Season the chowder with salt and black pepper to taste.
Step 9
Remove the bay leaf and stir in the chopped parsley before serving.