What better way to warm up on a cold night than with a cozy bowl of soup? To keep you warm during chilly weather (or anytime you’re craving it), let us introduce one of our favorites: Manhattan Clam Chowder. This warming, classic soup is packed full of sweet, briny clams, bright tomatoes and white wine for a one-pot favorite you’ll be cooking up all year long.
Dairy-based New England Clam Chowder has been an American favorite for centuries, but the so-called Manhattan version first appeared at New York’s Delmonico’s in the 1800s. If you’re accustomed to New England Chowder, this dish may surprise you: Manhattan Clam Chowder has a tomato base instead of cream, giving it a more savory, tangy flavor. Add in the meaty clams, their sweet juice and plenty of hearty potatoes, and you’ve got a filling and flavorful chowder — Manhattan-style.
Manhattan Clam Chowder
4
servings30
minutes305
kcalIngredients
2 tbsp. olive oil
2 stalks celery, thinly sliced
1 large onion, finely chopped
1 large carrot, cut into 1/4-inch pieces
2 cloves garlic, finely chopped
1/2 tsp. red pepper flakes
1 lb. russet potatoes, cut into 1/2-inch pieces
3 sprigs thyme
2 8-ounce bottles clam juice
1 28-ounce can whole tomatoes
1/2 c. dry white wine
2 6.5-ounce cans chopped clams, drained
1/4 c. flat-leaf parsley, chopped
Crusty bread, for serving
Directions
- Heat oil in large pot or Dutch oven on medium. Add celery, onion and carrot and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic and red pepper flakes and cook 1 minute.
- Add potatoes, thyme, clam juice, tomatoes and their juices (crushing tomatoes as you add), white wine, and 1/2 cup water and bring to a boil. Reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Stir in clams to heat through.
- Sprinkle with parsley and serve with bread if desired.
