Manhattan Clam Chowder

Manhattan Clam Chowder

Ingredients

1. 1 1/2 tablespoons olive oil
2. 1 large Spanish onion, chopped
3. 1 1/2 celery stalks, chopped
4. 7 cloves garlic, minced
5. Pinch crushed red pepper
6. 1/4 cup tomato paste
7. 3 sprigs parsley
8. 3 sprigs fresh thyme
9. 1 bay leaf
10. 1 large waxy-style potato (about 3/4 pound), diced
11. 5 cups clam juice (five 8-ounce bottles clam juice)
12. One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
13. 1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
14. 1 tablespoon kosher salt or to taste
15. Freshly ground black pepper
16. 2 tablespoons chopped parsley for garnish

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
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