Manhattan Clam Chowder

Manhattan Clam Chowder

INGREDIENTS:

1 1/2 tablespoons olive oil

1 large yellow onion, chopped 1 1/2 celery stalks, chopped 7 cloves garlic, mincedPinch crushed red pepper 1/4 cup tomato paste 3 sprigs parsley 3 sprigs fresh thyme1 bay leaf 1 large potato (about 3/4 pound), diced 5 cups clam juice (five 8-ounce bottles clam juice) One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped 1 -1/2 cups minced clams, drained (about four 6-1/2 ounce cans) 1 tablespoon kosher salt or to taste Freshly ground black pepper 2 tablespoons chopped parsley for garnish

INSTRUCTIONS:

Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.