1 Tbsp canola oil (15 mL)
1 large onion, diced (1)
2-3 ribs celery, diced (2-3)
½ cup green pepper, diced (125 mL)
4 sprigs fresh thyme (4)
2 bay leaves (2)
2 cloves garlic, minced (2)
1 medium sized potato, cubed (1)
1 - 28 oz can diced tomatoes (796 mL)
2 Tbsp tomato paste (30 mL)
2 - 236 mL bottles of clam juice (2)
2 - 142 g cans whole baby clams in water (2)
¼ cup fresh parsley (garnish) (60 mL)
- In a large pot over medium-high heat add canola oil. Sauté onions, celery, green pepper, thyme and bay leaves until softened, about 5-7 minutes.
- Add garlic and sauté until fragrant, about 1-2 minutes.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20-25 minutes.
- Serve with crusty bread and top with fresh parsley.
Manhattan Clam Chowder
Derived from Portuguese cuisine, Manhattan Clam Chowder is tomato-based in keeping with Portuguese tradition of tomato-based stews. Unlike its Boston cousin, this chowder is lighter and thinner. Adding clam juice is key to enhancing the clam’s delicate flavour. Serve with warm crusty bread to soak it all up!
- Total Fat
- 2 g
- Saturated Fat
- 0.3 g
- 34 mg
- 440 mg
- 19.7 g
- 3.7 g
- 1.7 g
- 11.6 g
- 788 mg