Manhattan Clam Chowder
Servings
4Serving size
2 1/2 cups soupThis recipe can be multiplied or divided by 2 and makes great leftovers.
Ingredients
| 2 pound (with shell), yield after shell removed Fresh clams (about 48 clams) |
| 1 cup Water |
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 2 Large stalk Celery, raw (diced) |
| 1 large Red onion (diced) |
| 2 15 ounce can No salt added canned diced tomatoes |
| 2 leaf Bay leaves |
| 1 tsp., leaves Dried oregano |
| 1/8 tsp. Red Pepper Flakes |
| 1/2 tsp., leaves Dried thyme |
| 1 pound Red potatoes (large dice) |
| 1 cup No salt added vegetable stock |
| 1 cup Water |
Instructions
Place the water in a large stock pot over high heat. Add the clams and cover.
Cook until the clams are open. Remove from the heat and set the clams aside. When cool, remove the clams from the shells and set aside.
Strain the clam water through a cheesecloth or coffee filter.
Place the oil in a large sauce pan over medium heat. Add the garlic and cook, stirring frequently, for about 2 minutes.
Add the celery and onions. Cook for about 3 minutes until they begin to soften.
Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.
Add the clam broth.
Stir, reduce the heat to simmer and cover the soup. Simmer for at least 30 minutes until the potatoes are soft.
Add the clams and cook for another 5 minutes. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Recently I had a terrible bowl of Manhattan Clam Chowder in a restaurant. It should be so easy and I am not sure how any chef could get it wrong. There is no added salt. The clam broth that is reserved and strained after steaming the clams has a salty flavor and adds so much to the depth of the soup.