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Soups & StewsSeafood Soups: A - Clams >  Clam Chowder, Classic Manhattan


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Boy Eats World!
by David Lawrence

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

• 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

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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