Manhattan Clam Chowder is very simple to make if you take some short cuts and it turns out to be a light soup and very healthy. I used tinned clams and clam juice – Bar Harbor brand – and V8 (spicy hot, low sodium) for the tomato broth. The base of the soup was a mirepoix (mixture of onions, carrots and celery) which I pureed in the food processor.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1/2 a largish onion – finely chopped
2 large cloves of garlic – grated
1 stick celery – cut into small chunks
1 carrot – cut into small chunks
8 fl. oz. clam juice
12 fl. oz. V8 (spicy hot, low sodium)
3 cans of 6.8 oz. chopped clams
Heat oil in a cast iron casserole dish and when sizzling add the onion, celery and carrots. Let brown and soften, stirring often, for about 10 minutes.
Add the clam juice, V8 and the clams and the liquid they are in.
Bring to the boil and cook for 20 minutes.