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Manhattan Clam Chowder ~ Red, White and Who?

Connie Taylor
Print Recipe
Servings 10 - 12 ~ 1 Cup Servings

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp anchovy paste
  • 2 green bell peppers diced (can use hotter peppers for extra heat if desired)
  • 1 lg onion diced
  • 2 lg celery stalks diced
  • 2 lg carrots diced
  • 2 garlic cloves minced
  • 3 C diced baker potatoes may replace with gold or red potatoes for less starch
  • 2 bay leaves
  • 1 bunch of thyme
  • 1 51 oz can of clams in juice drained with liquid reserved
  • 1 28 oz can of crushed tomatoes
  • 1 15 oz can of tomato sauce
  • Salt and freshly ground black Pepper to taste
  • A pinch of ground cayenne pepper
  • 1 bunch chopped parsley save some for garnish

Instructions
 

  • Heat a large soup pot over med/hi heat. Add the olive oil and allow it to get hot. Add the anchovy paste and cook for 30 seconds.
  • Add all the diced veggies except the potatoes and saute until soft.
  • Add the garlic and cook for one minute.
  • Add the potatoes, bay leaves, thyme and clam juice.
  • Simmer until the potatoes are soft.
  • Add the clams and any remaining juice along with the tomatoes and tomato sauce to the pot.
  • Add salt and pepper to taste, the chopped parsley and a pinch of ground cayenne pepper.
  • Heat through and serve with chopped parsley for garnish.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com