Manhattan Clam Chowder

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4 - 6

The main difference between Manhattan clam chowder and traditional New England clam chowder is that it's made with tomatoes rather than cream. This recipe is also more accessible, as it uses canned clams instead of fresh ones, as well as store-bought clam juice (broth) to simmer the chowder. It's loaded with garlic and herbs, which, along with the tomatoes, imbue the chowder with a rich bouquet of flavors. Serve with a sprinkling of fresh parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 tbsp. l. olive oil
1 large Spanish onion, chopped
1.5 stalks celery, chopped
7 cloves garlic, crushed
A pinch of red pepper flakes
1/4 cup tomato paste
3 sprigs of parsley
3 sprigs of fresh thyme
1 bay leaf
1 large potato (about 300 g), diced
5 cups clam juice (5 bottles of 240 ml)
1 can (800 g) whole, peeled tomatoes (with liquid), coarsely chopped
1.5 cups canned clams (drained), chopped
1 tbsp coarse salt (or to taste)
2 tbsp chopped parsley for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, garlic, and red pepper flakes and cook, covered, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and cook, stirring, for about 1 minute more.
Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen string and add them to the pot with the potatoes. Pour in the clam juice and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Add the tomatoes and clams. Cover and bring to a gentle simmer. Season with salt and pepper to taste.