Cooked - Manhattan Clam Chowder

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Manhattan Clam Chowder

4.0

2 tbsp. olive oil

2 stalks celery, thinly sliced

1 large onion, finely chopped

1 large carrot, cut into ¼-inch pieces

2 cloves garlic, finely chopped

½ tsp. red pepper flakes

1 lb. russet potatoes, cut into ½-inch pieces

3 sprigs thyme

2 8-ounce bottles clam juice

1 28-ounce can whole tomatoes

½ c. dry white wine

2 6.5-ounce cans chopped clams, drained

¼ c. flat-leaf parsley, chopped

Crusty bread, for serving

Heat oil in large pot or Dutch oven on medium. Add celery, onion and carrot and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic and red pepper flakes and cook 1 minute.
Add potatoes, thyme, clam juice, tomatoes and their juices (crushing tomatoes as you add), white wine, and ½ cup water and bring to a boil. Reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Stir in clams to heat through.
Sprinkle with parsley and serve with bread if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Chowder

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 58 weeks ago

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