Manhattan Clam Chowder

1. 1

   1. Heat oil in a lidded soup pot over medium heat. Once hot, add onions, celery and green peppers, and cook until tender, about 10 minutes. Add clams, cover pot and cook until clams open, about 5 minutes. Use tongs to remove clams from pot, discarding any that did not open. Shuck clams and set meat aside; discard empty shells.

2. 2

   2. Add potatoes, tomatoes, tomato puree, 3 cups water and wine, and let simmer until potatoes start to soften, 5 minutes. Add clam meat and simmer until clams are cooked but still soft, 3 minutes. Add thyme, parsley, bay leaf, pepper and cracker crumbs, and simmer until parsley wilts, 5 minutes more. Whisk in butter, then season with salt and pepper. Discard bay leaf before serving.

No additional tips available.