Chef Dawn's Manhattan Clam Chowder
This chilly weather has us begging for a warm, comforting, and delicious bowl of chowder. This simple Manhatten Chowder is the perfect mid-day pick-me-up-lunch or wind-down dinner to enjoy during the chilly winter season.
Ingredients
- 3 tbsp olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2-3 cloves garlic, minced or pressed
- 1 tsp thyme
- ½ tsp celery seed
- 1-2 bay leaves
- 14-16 ounces clam juice or broth
- 3 10-ounce jars of baby clams, or fresh chopped clams with juice
- 3 (14.5 ounce) cans diced tomatoes, pureed
- 1-2 cups water
- 1 tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 lbs white meat fish
Optional Additions
- tabasco, to taste
- 1 cup cooked (or canned, rinsed, and drained) chickpeas
Instructions
- Heat olive oil in a large soup pot.
- Add onion, celery, carrots, garlic, thyme, and celery seed. Sauté 3-5 minutes, or until onions begin to soften.
- Add bay leaf, carrots, clam juice, clams (with juice), tomatoes, water, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes.
- Add fish. Simmer for 10-15 minutes or until fish is completely cooked.