A savory and hearty soup, Manhattan Clam Chowder is a tomato-based clam chowder that features a medley of vegetables and clams for a delicious and comforting meal.
Ingredients
- 2 tablespoons olive oil for sautéing
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup carrot diced
- 1 cup celery diced
- 1 can diced tomatoes 14.5 ounces
- 1 quart clam juice or seafood stock
- 1 pound potatoes peeled and diced
- 2 cups clams chopped, fresh or canned
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery and sauté until vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes and clam juice, then add the potatoes. Bring to a simmer and cook until potatoes are tender, about 20 minutes.
- Add the clams, thyme, oregano, salt, and pepper. Simmer for another 10 minutes to blend the flavors.
- Adjust seasoning with more salt and pepper if necessary. Stir in fresh parsley before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 1200mgPotassium: 900mgFiber: 6gSugar: 8gVitamin A: 80IUVitamin C: 35mgCalcium: 10mgIron: 25mg