February 20th is Clam Chowder Day. Since we honored January with a New England Clam Chowder recipe, to celebrate Clam Chowder Day, we’re sharing a New Yorker version: Manhattan Clam Chowder. This version is lighter and has Italian roots.
You Will Need:
4 (6.5 oz) cans minced clams
3 C water
2 (16 oz) cans diced tomatoes
1 large onion, diced
4 russet potatoes, peeled and cubed
1/2 C finely diced carrots
1 t dried thyme
1 1/2 t salt, or to taste
freshly ground black pepper to taste
Drain clams, reserving liquid.
In a large saucepan combine clam juice, water, tomatoes, onions, potatoes, carrots, thyme, salt, and pepper.
Bring to a simmer.
Reduce heat to low.
Cover and simmer for 30 minutes, or until the potatoes are tender.
Mash half the potatoes which will thicken the chowder.
Add clams and heat through.