Manhattan Clam Chowder

There was still a bitter chill in the air on this first day of Spring.  I wanted a hot, hearty soup.  Several things were on special this week that suited this chowder.  Celery, canned tomatoes, clams, clam juice and the onion were all super savings!  This gets an A++, very tasty with a bit of a kick.

Manhattan Clam Chowder
-taken from Food Network Magazine

1-1/2 T. olive oil
1 large Spanish onion, chopped
2-3 stalks of celery, chopped
7 cloves of garlic, minced
Pinch of crushed red pepper
1/4 c. tomato paste
3 sprigs of parsley
3 sprigs of thyme
1 bay leaf
2 large potatoes, chopped
5 c. clam juice
1-28 oz. can of whole tomatoes, roughly chopped
1-1/2 c. minced clams
salt and pepper

In a heavy bottom soup pot heat the oil.  Add the onion, celery and red pepper.  Cover and cook until soft, stirring occasionally, about 8 minutes.

Add the tomato paste and cook for another minute.

Pour in the clam juice, parsley, thyme and bay leaf.

Add the potatoes.  Bring to a boil.  Lower the heat and simmer, covered, until the potatoes are soft, about 10 minutes.

Stir in the tomatoes and clams.  Cover and bring to a low simmer.  Season with salt and pepper.

Good.  Comforting.  Healthy. Economical.  More than hitting a trifecta of good cooking!