Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 1 1/2 tablespoons olive oil; 1 large Spanish onion, chopped; 1 1/2 celery stalks, chopped; 7 cloves garlic, minced; crushed red pepper, to taste; 1/4 cup tomato paste; 3 sprigs parsley; 3 sprigs fresh thyme; 1 bay leaf; 1 large waxy-style potato, diced; 5 cups clam juice; 1 (28-ounce) can whole, peeled tomatoes, undrained and roughly chopped; 1 1/2 cups minced clams, drained; 1 tablespoon kosher salt, or to taste; freshly ground black pepper, to taste; 2 tablespoons parsley, chopped, for garnish

"Not all chowders are made the same; some exchange the silky white for a bit of bold scarlet. Manhattan Clam Chowder is a very different but equally delicious take on the classic seafood soup, using a tomato broth base to add a new kind of brightness and richness to the meaty, tender clams. Of course, it just can't be a chowder without fluffy potatoes, and Manhattan Clam Chowder provides. You'll be amazed by how wonderful a new kind of chowder can be!..."

INGREDIENTS

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1 1/2 tablespoons olive oil

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1 large Spanish onion, chopped

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1 1/2 celery stalks, chopped

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7 cloves garlic, minced

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crushed red pepper, to taste

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1/4 cup tomato paste

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3 sprigs parsley

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3 sprigs fresh thyme

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1 bay leaf

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1 large waxy-style potato, diced

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5 cups clam juice

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1 (28-ounce) can whole, peeled tomatoes, undrained and roughly chopped

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1 1/2 cups minced clams, drained

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1 tablespoon kosher salt, or to taste

•

freshly ground black pepper, to taste

•

2 tablespoons parsley, chopped, for garnish

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