This Easy Manhattan Clam Chowder recipe is not just a meal; it’s a celebration of coastal cuisine that brings together the bold flavors of the sea with the heartiness of a classic soup.
Ingredients
Scale:
1 pound Fresh clams
2 tablespoons Olive oil
1 medium Onion, diced
3 cloves Garlic, minced
2 stalks Celery, diced
1 medium Red bell pepper, diced
2 tablespoons Tomato paste
1 can (14.5 ounces) Canned diced tomatoes (with juices)
4 cups Chicken broth
2 medium Potatoes, peeled and diced
1 tablespoon Old Bay seasoning
Salt to taste
Black pepper to taste
Optional: Fresh parsley, chopped (for garnish)
Instructions
Rinse the fresh clams under cold water to remove any sand or grit. Set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
Add the minced garlic, diced celery, and red bell pepper. Cook for an additional 3-4 minutes until the vegetables are tender.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Add the canned diced tomatoes (with juices) and chicken broth, then bring to a simmer.
Once simmering, add the diced potatoes and Old Bay seasoning. Season with salt and pepper to taste.
Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Add the clams to the pot, cover, and cook for an additional 5-7 minutes until the clams open up. Discard any clams that do not open.
Serve hot, garnished with fresh parsley if desired.
