Manhattan Clam Chowder
The tomato-based classic, briny clams and tender vegetables in a light, herby red broth that eats like the seashore.
Ingredients (serves 4)
- 2 tbsp olive oil
- 1 onion
- 2 stalks celery
- 2 carrots
- 3 cloves garlic
- 2 potatoes
- 28 oz canned tomatoes
- 2 cups chicken stock
- 20 oz canned clams
- 1 tsp dried thyme
- 2 bay leaves
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Save this recipeInstructions
- 1
Dice the onion, celery, and carrots. Heat the olive oil in a large pot over medium heat and cook the vegetables until softened, about 7 minutes.
- 2
Add minced garlic and cook 1 minute until fragrant.
- 3
Drain the clams, reserving their juice. Add the clam juice, canned tomatoes with their liquid, stock, diced potatoes, thyme, and bay leaves.
- 4
Bring to a boil, then simmer uncovered until the potatoes are tender, about 15 minutes.
- 5
Stir in the clams and simmer 3 minutes, just until heated through so they stay tender.
- 6
Discard the bay leaves, season with salt and black pepper, and serve with crackers.
