Ina Garten Manhattan Clam Chowder Recipe
The Ina Garten Manhattan Clam Chowder Recipe is warm, rich and full of fresh flavor.
Ingredients
- 2 cups chopped clams
- 2 cups clam juice
- 2 cups tomatoes diced
- 1 onion chopped
- 2 cups potatoes cubed
- 1 cup celery sliced
- 1 cup carrots sliced
- 2 tbsp olive oil
- 1 tbsp garlic minced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 1 bay leaf
- 1 cup water
- Fresh parsley for garnish
Instructions
Heat the Oil
- Warm olive oil in a large pot. Add onions and cook until soft and lightly golden.
Add the Vegetables
- Add carrots, celery and potatoes to the pot. Stir well to coat vegetables in warm oil.
Cook the Garlic
- Add minced garlic. Cook for one minute until fragrant, but do not let the garlic burn.
Add Tomatoes
- Add diced tomatoes to the pot. Stir and let them soften to release juices and rich flavor.
Add Clam Juice
- Pour in clam juice and water. Stir well. Bring the mixture to a soft and gentle boil.
Add Seasoning
- Add salt, pepper, thyme and bay leaf. Let the soup simmer to deepen the flavor slowly.
Simmer the Soup
- Let the soup cook for twenty minutes until vegetables become soft and fully tender.
Add the Clams
- Add chopped clams to the pot. Stir gently to avoid breaking the clam pieces.
Cook for Ten Minutes
- Let the soup simmer for ten minutes more. This helps the soup absorb fresh clam flavor.
Serve Warm
- Remove the bay leaf. Garnish with parsley. Serve the soup warm with bread or crackers.
Notes
- Use fresh clams if possible
- Do not overcook clams
- Use good tomatoes
- Cut vegetables evenly
- Simmer the soup slowly
- Do not skip herbs
- Taste and adjust seasoning
- Serve soup warm