Manhattan Clam Chowder
Manhattan Clam Chowder Ingredients (8-10 Servings)
- 1 ½ tsp. Bellino extra virgin olive oil
- 1 white onion, chopped
- ¾ cup celery stalks, chopped
- 3 garlic cloves, minced
- tomato paste
- ½ tsp. thyme
- ½ tsp. bay leaves
- 2 russet potatoes, diced
- Cento red clam sauce
- whole peeled tomatoes
- 5 oz clams, minced
- 1 ½ tsp. parsley
- Sea salt, to taste
- Fresh ground pepper, to taste
- Crushed red pepper, to taste
Heat the extra virgin olive oil in a large pot over medium heat.
Add the chopped onion, celery, garlic, and crushed red pepper.
Cover and cook until the ingredients are soft, around 8 minutes.
Add the tomato paste, stirring and cooking for another minute.
Add the parsley, thyme, bay leaves, and Cento red clam sauce.
Bring the ingredients to a boil, and then reduce the heat.
Add the russet potatoes, cover, and simmer until the potatoes are tender.
Stir in the whole peeled tomatoes and minced clams.
Cover and bring to a low simmer.
Add salt and black pepper to taste.
Ladle the Manhattan Clam Chowder into bowls and sprinkle with parsley.