1 large waxy style potato (red, yukon gold), 1/2 in diced
5 C clam juice (5 eight ounce bottles)
1 28 oz can whole, peeled tomatoes (with liquid), roughly chopped
1 1/2 C minced clams, drained (about 4 6 1/2 oz cans)
1 T Kosher salt or to taste
Pepper to taste
Instructions
Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about another minute.
Tie the parsley sprigs, thyme and bay leaf together (or sprinkle in dried herbs) and to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with S and P to taste. Serve immediately.
Serving
Suggestions
First course of a great seafood feast or great with a grilled cheese
Originally Submitted
8/19/2012
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