Not all chowders are made the same; some exchange the silky white for a bit of bold scarlet. Manhattan Clam Chowder is a very different but equally delicious take on the classic seafood soup, using a tomato broth base to add a new kind of brightness and richness to the meaty, tender clams. Of course, it just can’t be a chowder without fluffy potatoes, and Manhattan Clam Chowder provides. You’ll be amazed by how wonderful a new kind of chowder can be!
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large Spanish onion, chopped
- 1 1/2 celery stalks, chopped
- 7 cloves garlic, minced
- crushed red pepper, to taste
- 1/4 cup tomato paste
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 large waxy-style potato, diced
- 5 cups clam juice
- 1 (28-ounce) can whole, peeled tomatoes, undrained and roughly chopped
- 1 1/2 cups minced clams, drained
- 1 tablespoon kosher salt, or to taste
- freshly ground black pepper, to taste
- 2 tablespoons parsley, chopped, for garnish
Directions
Step 1 –Heat the oil in a large pot over medium heat.
Step 2 –Add the onion, the celery, and the garlic, and the crushed red pepper to the oil and cook, covered and stirring occasionally, until soft, about 8 minutes.
Step 3 –Stir the tomato paste into the veggie mixture and cook until fragrant, about 1 minute.
Step 4 –Tie the parsley sprigs, the thyme sprigs, and the bay leaf together with kitchen twine and add it to the pot, adding the potatoes at the same time.
Step 5 –Add the clam juice to the soup mixture and bring to a boil.
Step 6 –Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
Step 7 –Stir in the tomatoes and the clams.
Step 8 –Cover and bring the mixture to a low simmer.
Step 9 –Season the soup with the salt and the pepper, to taste.
Step 10 –Sprinkle with the parsley and serve.
