Manhattan Clam Chowder
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June 23, 2019
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This tomato based clam chowder is chock full of clams and tangy tomatoes. Serve with a salad for a nice light meal or as a starter for a seafood dinner.
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Image by: Thora Toft Prep time: 45 minutes Cook time: 1:30 hours Makes: 4 to 6 servings Difficulty: Medium
• Gluten free • Dairy free option • Egg free • Grain free • Soy free • -
Use all organic ingredients, and ensure any dried spices are labeled certified gluten free, and any packaged items, such as fish stock, are labeled gluten free.
Ingredients:
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• 2 tablespoons Butter or coconut oil • 1/2 cup Leeks, white or light green part only, chopped • 1/2 Onion, diced (1/2 cup) • 2 cloves Garlic, finely chopped • 1 large stalk Celery, chopped (1/2 cup) • 1 cup Carrots, diced • 3/4 cup White wine • 1/2 teaspoon Black pepper • 1/8 to 1/4 teaspoon Red pepper flakes • 1 tablespoon Fresh thyme • 4 cups Broth (see Notes below) • 28 ounce can Tomatoes, any plain kind • 1 cup Clams • 2 cups Cooked diced potatoes • 2 tablespoons Fresh parsley, chopped • Salt, to taste -
Substitutions and Notes:
- Broth: The broth can be one or a combination of clam broth (from thawed frozen clams or canned clams), fish stock, Homemade Chicken Stock, tomato juice or water. You can use homemade stock or packaged stock. If using packaged, ensure it is labeled gluten free. Try and choose a higher quality one, preferably with wild caught fish, and organic other ingredients, with less or no food additives.
- Clams: You can use canned, frozen or fresh clams. The liquid from canned or frozen clams can be used as a portion of the broth. A few fresh clam shells can be used as part of the fish bones if making your own fish stock.
- Tomatoes: You can use fresh tomatoes if desired. Peel them if desired, and chop. Cook with some water for about 10 to 15 minutes to extract the liquid from the tomatoes, and soften them and break them up. The amounts will vary greatly, depending on the type of tomatoes. Experiment with various types to find the kind you like the best.
- Butter: In place of butter or coconut oil, you could also use Homemade Lard.
- Thyme: If using dried thyme, use 1 teaspoon.
- Parsley: If using dried parsley flakes, use 2 teaspoons.
- Dairy free: Instead of butter, use coconut oil or Homemade Lard.
Directions:
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- Melt butter in frying pan over medium high heat. Add leeks, onions and garlic and cook for 5 minutes. Add celery, and cook for 5 more minutes. Add carrots and cook for 2 more minutes.
- Add wine, black pepper, red pepper flakes and thyme. Bring to a simmer, and cook for about 10 to 15 minutes, to reduce the liquid by about 1/2. Reduce heat if necessary to keep it a simmer and not a hard boil.
- Meanwhile, heat the broth. Add the tomatoes with their liquid. Bring to a simmer over medium to medium high heat.
- Add onion mixture to broth. Return to a simmer, and cook for about 10 to 20 minutes, until the carrots are cooked. Adjust the heat if necessary, to prevent a hard boil.
- Add clams, potatoes, parsley and salt to taste, and heat through, about 5 minutes.
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Serve and enjoy!
- Freezing: This soup freezes well. Simply portion out the amount desired into a freezer safe container. I usually skip adding the potatoes to the portion I put in the freezer, to prevent the soup from getting cloudy. When I reheat it, I add some fresh cooked, hot diced potatoes to the soup, and serve. Will keep frozen for about 4 months.
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