Lunch: Manhattan Clam Chowder

For extra crunch, make smoky croutons: Toss 4 slices country bread (cubed) with 2 tablespoons olive oil and 1 teaspoon smoked paprika. Toast in the oven at 400 degrees F until golden brown.

Ingredients

2 tbsp. olive oil
2 stalks celery, thinly sliced
1 large onion, finely chopped
1 large carrot, cut into 1/4" pieces
2 cloves garlic, finely chopped
1/2 tsp. crushed red pepper flakes
1 lb. russet potatoes, peeled and cut into 1/2" pieces
3 sprigs thyme
2 8 oz. bottles (2 cups) clam juice
1 28 oz. can whole tomatoes
2 6.5 oz cans chopped clams, drained
1/4 c. fresh flat-leaf parsley, roughly chopped
Crusty bread, for serving

Instructions

Heat the oil in a large pot or Dutch oven over medium heat. Add the celery, onion and carrot and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and red pepper flakes and cook 1 minute.
Add the potatoes, thyme, clam juice, tomatoes (and their juices, crushing the tomatoes as you add them), white wine and 1/2 cup water and bring to a boil. Reduce heat and simmer until the potatoes are tender, 8 to 10 minutes. Stir in the clams and cook until heated through, about 2 minutes.
Sprinkle with the parsley and serve with bread, if desired.

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