Manhattan Clam Chowder
This one is hearty, comforting and beautiful. Clams are an excellent source of iron and calcium and the tomato base helps with their absorption. Leftovers are good the next day, but this one doesn’t freeze well once the clams are added. At a tasting dinner, 18 months old Chase’s only comment was, “More, more, more!”
- 4 tbsp sweet butter or olive oil
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 4-5 cups chicken stock
- 2 tsp thyme
- 1 bay leaf
- 1 28 oz. can diced tomatoes
- 1 cup Italian parsley, chopped
- 2 medium boiling potatoes, peeled and diced
- 3 10 oz. jars baby clams (strain off and save juice to use in stock)
- Melt butter in a soup pot on medium heat. Cook onions and celery until tender and lightly browned. Add remaining ingredients, except the clams and their juice, and simmer until potatoes are tender, about 10 to 15 minutes. Add clam juice and adjust flavors with pepper and a little salt (TASTE IT FIRST).
- When ready to serve, add clams and simmer for a minute to heat through. Serve hot with a side salad and chunks of crusty bread.