Ina Garten Manhattan Clam Chowder Recipe
Warm up your kitchen with celery, onions, and carrots sautéing in a pot, filling the air with an unbeatable aroma.You’ll love the addition of bacon for that smoky depth!The key to this recipe is fresh clams; they truly make a difference.Don’t worry if it’s your first time; the process is straightforward and rewarding.Serve this hearty chowder with a slice of crusty bread, and you’re in for a treat.
Ingredients
- 4 tbsp Olive Oil
- 2 Onions chopped
- 4 stalks Celery chopped
- 2 Red Bell Peppers chopped
- 4 cloves Garlic minced
- 2 cans Tomatoes 32 oz., crushed
- 4 cups Clam Juice
- 2 cups Chicken Broth
- 2 cups Water
- 4 Potatoes peeled and diced
- 3 tsp Thyme dried
- 3 Bay Leaves
- 2 lbs. Clams fresh
- Salt to taste
- Black Pepper to taste
Instructions
- Heat the olive oil in a large stockpot over medium heat.
- Cook for about 8 minutes until they are soft.
- Add minced garlic and cook for another minute.
- Pour in the crushed tomatoes and stir well.
- Add clam juice, chicken broth, and water to the pot.
- Stir in the diced potatoes, thyme, and bay leaves.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and cook for about 30 minutes.
- Add the fresh clams to the pot.
- Cook until the clams open, about 10 minutes.
- Season with salt and black pepper to taste.
- Remove bay leaves before serving.
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