Test Kitchen Approved

Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 tablespoons olive oil; 1 large Spanish onion, chopped; 1 1/2 celery stalks, chopped; 7 cloves garlic, minced; crushed red pepper, to taste; 1/4 cup tomato paste; 3 sprigs parsley; 3 sprigs fresh thyme; 1 bay leaf; 1 large waxy-style potato, diced; 5 cups clam juice; 1 (28-ounce) can whole, peeled tomatoes, undrained and roughly chopped; 1 1/2 cups minced clams, drained; 1 tablespoon kosher salt, or to taste; freshly ground black pepper, to taste; 2 tablespoons parsley, chopped, for garnish

Seafood Stove-Top Diner-Style

Time: 40 minutes

Yield: 4 servings

About

Not all chowders are made the same; some exchange the silky white for a bit of bold scarlet. Manhattan Clam Chowder is a very different but equally delicious take on the classic seafood soup, using a tomato broth base to add a new kind of brightness and richness to the meaty, tender clams. Of course, it just can't be a chowder without fluffy potatoes, and Manhattan Clam Chowder provides. You'll be amazed by how wonderful a new kind of chowder can be!

Ingredients

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
crushed red pepper, to taste
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato, diced
5 cups clam juice
1 (28-ounce) can whole, peeled tomatoes, undrained and roughly chopped
1 1/2 cups minced clams, drained
1 tablespoon kosher salt, or to taste
freshly ground black pepper, to taste
2 tablespoons parsley, chopped, for garnish

Directions

Step 1 -Heat the oil in a large pot over medium heat.

Step 2 -Add the onion, the celery, and the garlic, and the crushed red pepper to the oil and cook, covered and stirring occasionally, until soft, about 8 minutes.

Step 3 -Stir the tomato paste into the veggie mixture and cook until fragrant, about 1 minute.

Step 4 -Tie the parsley sprigs, the thyme sprigs, and the bay leaf together with kitchen twine and add it to the pot, adding the potatoes at the same time.

Step 5 -Add the clam juice to the soup mixture and bring to a boil.

Step 6 -Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.

Step 7 -Stir in the tomatoes and the clams.

Step 8 -Cover and bring the mixture to a low simmer.

Step 9 -Season the soup with the salt and the pepper, to taste.

Step 10 -Sprinkle with the parsley and serve.

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