Manhattan Clam Chowder
Servings: 6 servings
Our Manhattan Clam Chowder simmers onion, fennel, celery, and garlic to create a soup fit for any New Yorker. Made using Dei Fratelli Petite Diced Tomatoes with Onion, Celery, & Peppers and Petite Diced Tomatoes makes this recipe a flavorful option for a main dish or an appetizer!
Ingredients:
- 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
- 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes with Onion, Celery, & Peppers
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Cups White Onion, small diced
- 1 Cup Fennel, small diced
- 1 Cup Celery, small diced
- 4 tsp. Garlic, minced
- 2 tsp. Italian Seasoning
- 1 tsp. Black Pepper
- 1/2 tsp. Salt
- 2 Cups Clam Juice
- 2 Cups Water
- 1 Cup Potatoes, small diced
- 2 (6.5 oz.) cans Clams, drained and chopped
- 1 Bay Leaf
Instructions:
- In a large pot, heat oil over medium heat. Add onion, fennel, celery, garlic, and seasonings. Cook until veggies are tender, about 6 minutes.
- Add clam juice, water, and potatoes. Bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
- Add Dei Fratelli Petite Diced Tomatoes, Dei Fratelli Petite Diced Tomatoes with Onion, Celery & Peppers, clams, and a bay leaf. Bring to a boil. Reduce heat and simmer for an additional 5 minutes. Remove the bay leaf before serving.
Chef's Tip:
Save your fennel fronds and chop them up for a flavorful garnish!
