Manhattan Clam Chowder Recipe

Sauté the Vegetables

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

Add Garlic and Tomatoes

Stir in the minced garlic and cook for an additional minute. Then add the canned diced tomatoes (with their juice) and stir well.

Incorporate Clam Juice

Pour in the Manhattan clam juice and stir to combine. Bring the mixture to a simmer.

Season the Chowder

Add the drained clams, bay leaves, thyme, salt, and black pepper. Allow the chowder to simmer for about 15-20 minutes, stirring occasionally.

Finalize and Serve

Remove the bay leaves before serving. Ladle the chowder into bowls and garnish with chopped parsley. Enjoy!