How to Make the Best Manhattan Style Clam Chowder

This dish originated in Rhode Island. Where Portuguese immigrants added tomatoes to their chowder. The British New Englander's believed their creamy chowder to be far superior and named the Portuguese version after Manhattan, since it was obvious that only New Yorkers were crazy enough to add tomatoes to their chowder.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 1/2 tsp. olive oil
• 1 c. chopped onion
• 1 T chopped garlic (or to taste).
• 1/2 c. sliced celery
• 1/2 c. shredded carrots
• 1 c. diced potatoes
• 1 (16 oz.) can diced tomatoes in juice
• 1 can clam liquor or juice
• 2 (6 1/2 oz.) cans minced clams (if you have fresh clams use 2 cups after steaming them open).
• 1 c. water
• 1 small can tomato paste
• 1 tbsp. parsley flakes
• 1/8 tsp. thyme
• 1/4 tsp. seasoning salt
• 1/8 tsp. pepper

1. In a 3 quart pan saute onion, celery and garlic til lightly browned.

2. Add carrots and potatoes and your 1 cup water and simmer til tender.

3. Add remaining ingredients and simmer for 10 more minutes.

4. Let sit simmering for 5 more minutes to let the flavors meld together.

5. Serve with your favorite crackers or bread sticks.

Tips & Warnings

• A variation of this recipe is to add 3 slices of chopped bacon when cooking the onions, garlic and celery together letting it cook with them.