Manhattan Clam Chowder (NES)

By hmp13

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, peeled and diced
• 2 ribs celery, diced
• 1 red bell pepper, seeded and diced
• 4 large Yukon gold potatoes, peeled and cut into 3/4 inch cubes
• 4 cups (32 ounces) canned stewed tomatoes
• 8 cups clam juice
• 2 bay leaves
• 2 pinches saffron threads
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon crushed red pepper flakes
• 2 cups chopped clams
• 5 dashes Worcestershire sauce
• Salt and pepper

Preparation

Step 1

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, celery, and bell pepper. Sauté for 8 minutes. Add the potatoes, tomatoes, clam juice, bay leaves, saffron, oregano, basil and crushed red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 35 minutes. Add the chopped clams, Worcestershire sauce, salt and pepper. Simmer an additional 5 minutes. Remove the bay leaves before serving.