United States · United States

Manhattan Clam Chowder (Tomato-Based Clam Soup)

Name: Manhattan Clam Chowder (Tomato-Based Clam Soup)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: United States
Ingredients: canned clams, with juice 400 g; potatoes, diced 300 g; canned tomatoes, chopped 400 g; yellow onion, chopped 150 g; celery, chopped 100 g; carrot, chopped 60 g; garlic cloves, minced 15 g; clam juice (or bottle) 250 ml; water 200 ml; bay leaves 2 pieces; fresh thyme 2 g; butter 30 g; fine salt 6 g; black pepper 2 g; flat-leaf parsley 10 g

A tomato-based chowder with clams, potatoes and vegetables, smoky and briny.

60 minutes · 4 servings · Easy

Manhattan clam chowder is the New York answer to the New England milk version, and the tomato base is a decision the city defends as loudly as any of its other arguments. It is thinner than its New England cousin and gets its body from the tomato and the vegetables rather than from cream. Nothing is thickened with flour in a good one.

Ingredients

canned clams, with juice400 g
potatoes, diced300 g
canned tomatoes, chopped400 g
yellow onion, chopped150 g
celery, chopped100 g
carrot, chopped60 g
garlic cloves, minced15 g
clam juice (or bottle)250 ml
water200 ml
bay leaves2 pieces
fresh thyme2 g
butter30 g
fine salt6 g
black pepper2 g
flat-leaf parsley10 g

Directions

1
Sauté onion, celery and carrot in butter 8 minutes; add garlic and cook 2 minutes.
2
Add tomatoes, potatoes, clam juice, water, bay and thyme; simmer 18 minutes.
3
Add clams and heat through 3 minutes; do not boil.
4
Season with salt and pepper; rest 5 minutes.
5
Top with parsley.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content