A quick and easy recipe to make a hearty Manhattan Clam Chowder, perfect for a comforting meal.
Preparation time
15min
Cooking time
25min
Ingredients
6 Servings
- 1 bay leaf
- to taste black pepper
- 1 carrot
- 2 stalks celery
- 500 ml clam juice
- 900 g clams
- 800 g crushed tomatoes
- 1 tsp dried thyme
- 2 garlic cloves
- 2 tbsp olive oil
- 1 onion
- parsley
- 3 potatoes
- to taste salt
- 2 tbsp tomato paste
- 500 ml vegetable broth
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the diced onion, minced garlic, diced celery, and diced carrot. Sauté until the vegetables are tender, about 5 minutes.
Step 3
Stir in the tomato paste and cook for another 2 minutes.
Step 4
Add the diced potatoes, crushed tomatoes, clam juice, vegetable broth, dried thyme, and bay leaf. Bring to a boil.
Step 5
Reduce the heat and let the soup simmer until the potatoes are tender, about 15-20 minutes.
Step 6
Add the chopped clams and cook for an additional 5 minutes.
Step 7
Season with salt and black pepper to taste.
Step 8
Remove the bay leaf before serving.
Step 9
Garnish with chopped fresh parsley before serving if desired.