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Manhattan Clam Chowder

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course dinner, Entree
Cuisine American
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup chopped carrots
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups clam juice
  • 2 cups chopped clams
  • 1 cup diced potatoes
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
  • Add garlic and cook for 1 minute more.
  • Stir in flour and cook for 1 minute.
  • Gradually whisk in clam juice and bring to a boil. Reduce heat and simmer for 10 minutes.
  • Add potatoes and simmer until tender, about 15 minutes.
  • Stir in clams and cook until they open, about 5 minutes. Discard any clams that do not open.
  • Stir in heavy cream, parsley, salt, and pepper. Heat through.
  • Serve hot.
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