This is an easy chowder recipe that you can even throw together on a weeknight.
It is a tomato-based clam chowder, often referred to as Manhattan clam chowder.
Manhattan Clam Chowder
servant 4
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, chopped
1 stick of celery, cut into small cubes
1 carrot, peeled and cut into small cubes
2 teaspoons oregano
1 teaspoon of fennel seeds
Plum tomatoes size 28 flt with juices
2 cups canned or bottled clam juice
1 can of whole oysters of 142 grams, drained and rinsed
1 tablespoon tomato paste
1 large potato, peeled and cut into small cubes
Salt and pepper to taste
Arrival instructions:
Heat olive oil in a large pot over medium heat. Add onion, garlic, celery and carrot and sauté until softened, about 8 minutes.
Add oregano and fennel seeds and sauté for another minute.
Add tomatoes, clam juice, clams, tomato paste and potato. Bring to a boil, then lower the temperature and cook for 20 minutes or until the potatoes are cooked, stirring occasionally, breaking up tomatoes with the back of a spoon.
Season with salt and pepper and serve.
