Go Back

Bostwick's Manhattan clam chowder

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 10 to 12
Ingredients Method

Ingredients
  

  • 3 oz butter
  • 1 1/2 cups chopped celery
  • 2 cups chopped onion
  • 1 1/2 cups chopped carrots
  • 1 1/4 tbsp minced garlic
  • 6 oz tomato paste
  • 3 cups diced tomatoes
  • 24 oz tomato juice
  • 2 cups Russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tsp crushed red pepper
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp Tabasco
  • 2 tsp salt
  • 1 tsp white pepper
  • 1 1/2 tbsp fresh parsley
  • 1 tbsp fresh thyme
  • 1 tbsp fresh basil
  • 2 tsp oregano
  • 30 chowder clams and juice

Method
 

  1. Wash clams to rinse off any sand or debris.
  2. Place the glams in a pot and add 1 quart of water. Cover the pot with a lid and steam the clams until they are opened (about 7 minutes).
  3. Remove the clams from the liquid. Strain the liquid through a fine sieve and set aside.
  4. Once they are cooled enough to handle, remove the clams from the shell and give them a rough chop to your desired size.
  5. Give the pot a rinse to remove any sand or broken shell debris.
  6. Add the butter, onions, carrots, celery and garlic to the pot. Season with salt and pepper to taste. Cook, stirring occasionally, for 10 to 12 minutes or until vegetables are tender.
  7. Place the tomato paste, diced tomatoes, clam juice broth, tomato juice, crushed pepper and potatoes in the pot. Stir to combine. Bring to a simmer.
  8. Stir in the Worcestershire, Tabasco and all four herbs. Finally stir in the chopped clams.
  9. Simmer for 5 more minutes. Ladle into bowls and serve with oyster crackers and garlic bread. Enjoy!