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Recipe Photo of our Manhattan Clam Chowder

Manhattan Clam Chowder

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
TYPE OF DISH: Appetizer, Main Course, Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. In a large pot, heat oil over medium heat. Add onion, fennel, celery, garlic, and seasonings.  Cook until veggies are tender, about 6 minutes.
  2. Add clam juice, water, and potatoes.  Bring to a boil.  Reduce heat and simmer for 5 minutes, stirring occasionally.
  3. 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.

Notes

Save your fennel fronds and chop them up for a flavorful garnish!