Quick Manhattan Clam Chowder
70% authentic · American
A faster, tomato-based version of clam chowder, often associated with New York, featuring a lighter broth with vegetables and clams.
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Ingredients
- Clams (canned, chopped)2 (6.5 oz) cans
- Olive Oil1 tbsp
- Yellow Onion1 small
- Carrots1 medium
- Celery1 stalk
- Garlic2 cloves
- Diced Tomatoes (canned)1 (14.5 oz) can
- Vegetable Broth2 cups
- Potatoes (Yukon Gold)1 medium
- Worcestershire Sauce1 tsp
- Saltto taste
- Black Pepperto taste
- Water1 cup
Steps
- 1
Drain canned clams, reserving the liquid. Set aside.
- 2
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for 1 minute until fragrant.
- 4
Stir in diced tomatoes (undrained), vegetable broth, reserved clam liquid, diced potatoes, and Worcestershire sauce.
- 5
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- 6
Add the chopped clams and cook for 5 minutes until heated through. Do not boil.
- 7
Season with salt and pepper to taste.
