Manhattan Clam Chowder

Name: Manhattan Clam Chowder (Standard)
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Olive Oil; 1 Onion-chopped; 2 Celery stalks-chopped; 2 Carrots-chopped; 2 cloves Garlic-minced; 28 oz Crushed Tomatoes; 6 cups Clam Juice; 1 cup Water; 2 cans (6.5 oz each) Chopped Clams-with juice; 1 tsp Dried Thyme; 1/2 tsp Dried Oregano; 1/4 tsp Red Pepper Flakes; 2 tbsp Butter; 1/4 cup Heavy Cream; 2 tbsp Fresh Parsley-chopped

⏱1h

👥6

🔥250 cal

Easy

🍽️American

A hearty and flavorful tomato-based clam chowder, perfect for a comforting meal.

2 tbsp Olive Oil

1 Onion-chopped

2 Celery stalks-chopped

2 Carrots-chopped

2 cloves Garlic-minced

See all 17 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥250 cal

Easy

🍽️American

A hearty and flavorful tomato-based clam chowder, perfect for a comforting meal.

#chowder #clam #seafood #tomato #comfort food

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Celery, and Carrots from the Base group and cook until softened, about 8-10 minutes.
Add Garlic from the Base group and cook for 1 minute more.
Pour in Crushed Tomatoes, Clam Juice, and Water from the Liquid group. Bring to a simmer.
Stir in Thyme, Oregano, and Red Pepper Flakes from the Clams & Seasoning group. Season with Salt and Pepper to taste.
Add Chopped Clams (with juice) from the Clams & Seasoning group. Simmer for 15-20 minutes, allowing flavors to meld.
Stir in Butter and Heavy Cream from the Finishing group. Heat through, but do not boil.
Garnish with Fresh Parsley from the Finishing group and serve hot.

Ingredients

2 tbsp 30 mL Olive Oil
1 1 medium Onion-chopped
2 2 medium Celery stalks-chopped
2 2 medium Carrots-chopped
2 cloves 6 mL Garlic-minced
28 oz 794 g Crushed Tomatoes
6 cups 1.4 L Clam Juice
1 cup 240 mL Water
2 cans (6.5 oz each) 369 g Chopped Clams-with juice
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Dried Oregano
1/4 tsp 1.25 mL Red Pepper Flakes
Salt to taste
Black Pepper to taste
2 tbsp 30 mL Butter
1/4 cup 60 mL Heavy Cream
2 tbsp 30 mL Fresh Parsley-chopped

Equipment

Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Celery, and Carrots from the Base group and cook until softened, about 8-10 minutes.
Add Garlic from the Base group and cook for 1 minute more.
Pour in Crushed Tomatoes, Clam Juice, and Water from the Liquid group. Bring to a simmer.
Stir in Thyme, Oregano, and Red Pepper Flakes from the Clams & Seasoning group. Season with Salt and Pepper to taste.
Add Chopped Clams (with juice) from the Clams & Seasoning group. Simmer for 15-20 minutes, allowing flavors to meld.
Stir in Butter and Heavy Cream from the Finishing group. Heat through, but do not boil.
Garnish with Fresh Parsley from the Finishing group and serve hot.

Nutrition per serving

Calories 250

Ratings & Reviews

0 reviews

Manhattan Clam Chowder

Manhattan Clam Chowder

Ratings & Reviews

Comments

You May Also Like