A delicious twist on the classic seafood soup that brings the vibrant flavors of the East Coast right to your table. Unlike its creamy New England counterpart, Manhattan-style soup is heaped with fresh clams, hearty vegetables, and a savory tomato-based broth that resonates with coastal cuisine.
Ingredients
Scale:
2 cups of fresh clams, cleaned and chopped
1 medium onion, diced
2 stalks of celery, chopped
1 medium carrot, diced
2 cloves of garlic, minced
1 can (14.5 oz) of diced tomatoes in chowder (with juices)
4 cups of fish stock or clam juice
1 teaspoon of dried thyme
1 teaspoon of Worcestershire sauce
Salt and pepper to taste
2 tablespoons of olive oil
1 bay leaf
Chopped parsley for garnish
Instructions
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion, celery, and carrot to the pot. Sauté for about 5 minutes, or until the vegetables are tender and the onion is translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the can of diced tomatoes in chowder (with juices) to the pot, along with the fish stock or clam juice. Bring the mixture to a gentle simmer.
Once simmering, add the cleaned and chopped fresh clams, bay leaf, dried thyme, Worcestershire sauce, salt, and pepper. Stir to combine all ingredients thoroughly.
Cover the pot and simmer for about 15-20 minutes, or until the clams are fully cooked and tender.
Taste the chowder and adjust seasoning if necessary. Remove the bay leaf before serving.
