Manhattan clam chowder

Name: Manhattan clam chowder
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: American
Ingredients: 1 1/2 tbsp butter; 1 onion, finely chopped; 2 stalks celery, finely chopped; 1 carrot, finely chopped; 12 oz potatoes, diced; 14 oz diced tomatoes; 5 cups fish stock; 9 oz canned clams, drained; 1 bay leaf; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp flat-leaf parsley, chopped

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Unlike the creamy New England version, Manhattan clam chowder is brothy and tomato-based. It is bright, briny and substantial at the same time.

Serves: 4 people

Preparation time: 25 min

Ingredients

butter – 1 1/2 tbsp
onion, finely chopped – 1
celery, finely chopped – 2 stalks
carrot, finely chopped – 1
potatoes, diced – 12 oz
diced tomatoes – 14 oz
fish stock – 5 cups
canned clams, drained – 9 oz
bay leaf – 1
dried thyme – 1/2 tsp
salt – 1/2 tsp
black pepper – 1/4 tsp
flat-leaf parsley, chopped – 2 tbsp

Method

1. Melt the butter in a pot and cook the onion, celery and carrot gently for 5 minutes.
2. Add the potatoes, tomatoes, fish stock, bay leaf and thyme. Simmer for 15 minutes.
3. Add the clams and heat the soup gently for 5 more minutes.
4. Season with salt and pepper and remove the bay leaf.
5. Serve with parsley over the top.