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Easy Manhattan Clam Chowder
Although fresh is best, it is a chore to open and chop so many calms and in many places they are not easy to find, so using canned ingredients is certainly acceptable. I think that the two secrets to a great Manhattan clam chowder are a great clammy taste and a lot of thyme. This recipe will give you both with easy to use items from your cupboard. I like to use a large straight sided sauté pan to make this recipe as it makes cooking the vegetables easier, just make sure it's large enough to accommodate all the ingredients. Ingredients
- 1 medium onion diced
- 2-3 stalks of celery finely diced
- 2 medium carrots finely diced
- 2 Tbs Olive oil
- 1 tsp hot pepper flakes
- 2 bay leaves
- 3-4 Tbs dried thyme leaves more if necessary
- 1 24oz can crushed tomatoes
- 2 15 oz cans whole potatoes or 3-4 medium waxy potatoes cut into ¼" cubes
- 4-6 6.5oz cans minced clams, broth reserved
- 1 bottle calm juice
- salt & pepper to taste
Directions
- Open the cans of clams and using a sieve drain the juice of the clams into a bowl, place the clams in a separate bowl and set aside covered in the refrigerator.
- In the pan heat the Olive oil to medium and then add the onion, celery, and carrots and about 1 tsp of salt and pepper each and cook until the vegetables are wilted but not browned.
- Carefully add the tomato, pepper flakes, bay leaves, 2 Tbs thyme, potatoes and the juice from the clams and simmer for 45 minutes to an hour until the potatoes are cooked through.
- Just before serving add the clams. Taste and adjust seasoning at this time. If not clammy enough add a little of the clam juice, not enough thyme add more and if needed adjust the salt and pepper.
- Makes a great soup course or a filling meal served with Scottish Scones: .
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