Manhattan Clam Recipe

Preparation

1. 1

   Sauté Vegetables

   In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened.

2. 2

   Add Garlic and Tomatoes

   Stir in the minced garlic and cook for another minute. Then, add the crushed tomatoes and clam juice, stirring to combine.

3. 3

   Simmer the Chowder

   Add the diced potato, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are tender.

4. 4

   Add Clams

   Stir in the drained canned clams and cook for an additional 5 minutes until heated through. Remove the bay leaf before serving.

5. 5

   Serve

   Ladle the chowder into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.