Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 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; Copyright 2001 Television Food Network, G.P. All rights reserved

17 ingredients

11 steps

Ingredients

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
Copyright 2001 Television Food Network, G.P. All rights reserved

Directions

1

Heat the oil in a large pot over medium heat.
2

Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes.
3

Stir in the tomato paste and cook, stirring, for about 1 minute more.
4

Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes.
5

Pour in the clam juice and bring to a boil.
6

Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
7

Stir in the tomatoes and clams.
8

Cover and bring to a low simmer.
9

Season with pepper to taste.
10

Divide among warm soup bowls and sprinkle with the parsley.
11

Serve immediately.