Manhattan Clam Chowder

• porties: 4 servings
• totale tijd: 30 minutes

Ingrediënten

2 tbsp. olive oil

2 stalks celery, thinly sliced

1 large onion, finely chopped

1 large carrot, cut into 1/4-inch pieces

2 cloves garlic, finely chopped

1/2 tsp. red pepper flakes

1 lb. russet potatoes, cut into 1/2-inch pieces

3 sprigs thyme

2 8-ounce bottles clam juice

1 28-ounce can whole tomatoes

1/2 c. dry white wine

2 6.5-ounce cans chopped clams, drained

1/4 c. flat-leaf parsley, chopped

Crusty bread, for serving

Instructies

Heat oil in large pot or Dutch oven on medium. Add celery, onion and carrot and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic and red pepper flakes and cook 1 minute.

Add potatoes, thyme, clam juice, tomatoes and their juices (crushing tomatoes as you add), white wine, and 1/2 cup water and bring to a boil. Reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Stir in clams to heat through.

Sprinkle with parsley and serve with bread if desired.