Manhattan Clam ChowderManhattan Clam Chowder

Step 1

Directions Heat the oil in a large soup pot over medium-high heat. Add the leek, onion, carrot, celery, pepper, and garlic. Cover the pot and cook over medium-low heat, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes.Add the tomatoes, potatoes, clam juice, tomato juice, bay leaf, and thyme.Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Add the clams with their juices and simmer until the clams are cooked, about 1–2 minutes more.Using a shallow, flat spoon, remove any surface fat and discard. Remove the bay leaf and season to taste with salt, pepper, and Tabasco.

Step 2

Heat the oil in a large soup pot over medium-high heat. Add the leek, onion, carrot, celery, pepper, and garlic. Cover the pot and cook over medium-low heat, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes.Add the tomatoes, potatoes, clam juice, tomato juice, bay leaf, and thyme.Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Add the clams with their juices and simmer until the clams are cooked, about 1–2 minutes more.Using a shallow, flat spoon, remove any surface fat and discard. Remove the bay leaf and season to taste with salt, pepper, and Tabasco.

Step 3

Directions Heat the oil in a large soup pot over medium-high heat. Add the leek, onion, carrot, celery, pepper, and garlic. Cover the pot and cook over medium-low heat, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes. Add the tomatoes, potatoes, clam juice, tomato juice, bay leaf, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Add the clams with their juices and simmer until the clams are cooked, about 1–2 minutes more. Using a shallow, flat spoon, remove any surface fat and discard. Remove the bay leaf and season to taste with salt, pepper, and Tabasco.

Step 4

Heat the oil in a large soup pot over medium-high heat. Add the leek, onion, carrot, celery, pepper, and garlic. Cover the pot and cook over medium-low heat, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes. Add the tomatoes, potatoes, clam juice, tomato juice, bay leaf, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Add the clams with their juices and simmer until the clams are cooked, about 1–2 minutes more. Using a shallow, flat spoon, remove any surface fat and discard. Remove the bay leaf and season to taste with salt, pepper, and Tabasco.