Manhattan Clam Chowder

Servings: 4 | Serving size: 2 1/2 cups soup

Cooking Time: 60 Minutes

This recipe can easily be multiplied or divided by 2 and makes great leftovers.

Ingredients

• 4 dozen littleneck clams
• 1 cup water
• 2 tsp olive oil
• 2 cloves garlic (minced)
• 2 large ribs celery (diced)
• 1 large red onion (diced)
• 2 15-ounce cans no salt added diced tomatoes
• 2 bay leaves
• 1 tsp dried oregano
• 1/8 tsp red pepper flakes
• 1/2 tsp dried thyme
• 1 lb red potatoes (large dice)
• fresh ground black pepper to taste
• 1 cup no salt added vegetable stock
• 1 cup water

Scrub the clams under cold water.

Place the water in a large stock pot over high heat. Add the clams and cover.

Cook until the clams are open.

Remove from the heat and set the clams aside.

When cool, remove the clams from the shells and set aside.

Strain the clam water through a cheesecloth or coffee filter.

Place the oil in a large sauce pan over medium heat.

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the celery and onions.

Cook for about 3 minutes until they begin to soften.

Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.

Add the reserve clam broth, vegetable stock and water.

Stir, reduce the heat to simmer and cover the soup.

Simmer for at least 50 minutes until the potatoes are soft.

Add the clams and cook for another 5 minutes.

Serve.