Manhattan Clam Chowder (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
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Directions:
1. Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more.
2. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
3. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
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