Quick manhattan clam chowder –Hey there! Today, we’re diving into a delicious bowl of Easy Manhattan Clam Chowder. This dish is not just a treat for the palate; it’s also a meal that brings people together. With its rich flavors and hearty ingredients, you’re going to want to make this chowder again and again! So, let’s get cookin’!
Manhattan Clam Chowder
Feast your eyes on this delightful chowder, perfect for those cozy nights or when you’re just craving something warm and satisfying.
Ingredients
- 2 cans (6.5 oz each) of chopped clams or 1 pound fresh clams, cleaned
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks of celery, diced
- 2 medium potatoes, diced
- 1 can (15 oz) of diced tomatoes (with juice)
- 1 cup of clam juice or seafood stock
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, add a splash of oil over medium heat. Toss in the diced onion, carrots, and celery. Sauté until the veggies are softened, about 5 minutes.
- Next, stir in the garlic and cook for another minute, making sure not to burn it.
- Add in the potatoes, diced tomatoes (with juice), clam juice, thyme, bay leaf, and all those fresh clams. Stir it well and let it come to a simmer.
- Reduce heat to medium-low, cover the pot, and let it cook for about 20-25 minutes until the potatoes are tender.
- Don’t forget to taste and season with salt and pepper as needed. When everything is cooked just right, remove the bay leaf.
- Serve the chowder hot, garnished with fresh parsley for that extra pop of flavor. Pair it with some crusty bread, and you’ve got yourself a soul-warming meal!
So there you have it – Easy Manhattan Clam Chowder that’s sure to please everyone at the table. Dig in and enjoy every last spoonful!
