Manhattan Clam Chowder




Soup, my winter time go to meal!  You can really never go wrong with soup!

Out of both clam chowders, I prefer Manhattan clam chowder!  Probably because I have lived in NJ for most of my life.  So, I guess we had more of that then we did of the New England style.

I love this soup!  It’s got so much flavor and doesn’t skimp on the clams!  It’s super easy to make too!  So, its great for a week night dinner and it makes great leftovers too!



2 tbsp olive oil

1 large onion

3 celery stalks, chopped

2 large carrots peeled and diced

6 garlic cloves, minced

sprinkle of crushed red pepper

1/4 cup tomato paste

2 tsp parsley

3 tsp thyme

5 medium potatoes peeled and diced into small cubes

6    8 oz bottles of clam juice

1     28 oz can of chopped tomatoes or crushed tomatoes

7    6.5 oz cans of chopped clams

salt and pepper to taste




Heat oil in a large pot and add the onion, garlic and celery.  Cook until soft and onions are translucent.  Then add in crushed red pepper flakes.

Stir in the tomato paste and and cook for 1 minute while stirring.  Add in parsley and thyme and potatoes and carrots.

Pour in clam juice and bring to a boil.

Lower the heat and cover, simmer until potatoes are tender, about 10 minutes.

Stir in tomatos and clams, cover and simmer for about 1o minutes.

Salt and pepper to taste and enjoy!