Is life in Manhattan leaner and meaner than in New England? If so, it's no wonder that no-nonsense Manhattan clam chowder fits right in. Makes 2 quarts
Ingredients • 2 tablespoons unsalted butter • 1 cup chopped onion • 1 cup chopped celery • 1/2 cup diced green pepper • 2 (10-ounce) cans clams in their juice • 4 (8-ounce) bottles clam juice • 1 bay leaf • 1/2 teaspoon chopped fresh thyme • 1/2 teaspoon chopped fresh oregano • Kosher salt • Freshly cracked black pepper, to taste • 1/2 cup tomato paste • 1 cup diced tomatoes • 1 tablespoon cornstarch • 1 tablespoon cold water • 1/4 cup chopped fresh flat-leaf parsley, for garnish
Directions In a large stockpot or Dutch oven over medium heat, melt the butter and saute the onions, celery, and green pepper until tender, about 5 minutes. Drain the liquid from the canned clams and combine with enough bottled clam juice to make 4 cups.
Add the clams, clam juice, bay leaf, thyme, and oregano and season with salt and pepper. Cover and simmer, 1 hour.
Stir in the tomato paste and tomatoes. Simmer 5 minutes. Meanwhile, mix the cornstarch with the cold water and pour into the simmering soup; stir until slightly thickened. Ladle into large bowls and shower with chopped parsley.
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