Manhattan Clam Chowder

By á-1231

Ingredients

• Garnish:
• 1 cup of leeks, chopped
• 2 cloves of garlic, chopped
• 2 tsp of extra virgin olive oil
• 3 stalks of celery, chopped
• A few sprigs of fresh thyme
• 3 tbsp of white whole-wheat flour
• 2 cups of water
• 2 cups of reserved clam juice
• 1 potato, peeled and diced
• 28 oz. can of diced tomatoes
• 1 tbsp Worchestire sauce
• 24 ounces of chopped canned clams *(reserve the juice then rinse)
• Fresh parsley
• Hot sauce

Details

Adapted from cleananddelicious.com

Preparation

Step 1

Heat the olive oil in a large pot over medium heat. Stir in leeks, celery, and a good pinch of salt and cook for about five minutes. Once you can smell those leeks, add in your garlic and sauté for another few minutes or until the leeks and celery begin to soften; if your veggies start to brown, turn the heat down.

Sprinkle flour over your veggies and stir, making sure that there are no clumps (all of the veggies will have a light coating of flour). Add in the thyme, potatoes, water and clam juice, and give it all a quick stir. Turn the heat to high and bring everything to a boil.

Once you’ve reached a boil, reduce the heat to a simmer and stir in the tomatoes and clams. Add Worchestire sauce and season with salt and pepper. Simmer until everything is heated through and the potatoes are fork tender.

Top with some hot sauce and fresh chopped parsley. Enjoy!