Manhattan Clam Chowder

Manhattan Clam Chowder Ingredients: (8-10 Servings)

  • 1 ½ tsp. Bellino extra virgin olive oil
  • 1 white onion, chopped
  • ¾ cup celery stalks, chopped
  • 3 garlic cloves, minced
  • tomato paste
  • ½ tsp. thyme
  • ½ tsp. bay leaves
  • 2 russet potatoes, diced
  • Cento red clam sauce
  • whole peeled tomatoes
  • 5 oz clams, minced
  • 1 ½ tsp. parsley
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • Crushed red pepper, to taste


Heat the extra virgin olive oil in a large pot over medium heat.

Add the chopped onion, celery, garlic, and crushed red pepper.

Cover and cook until the ingredients are soft, around 8 minutes.

Add the tomato paste, stirring and cooking for another minute.

Add the parsley, thyme, bay leaves, and Cento red clam sauce.

Bring the ingredients to a boil, and then reduce the heat.

Add the russet potatoes, cover, and simmer until the potatoes are tender.

Stir in the whole peeled tomatoes and minced clams.

Cover and bring to a low simmer.

Add salt and black pepper to taste.

Ladle the Manhattan Clam Chowder into bowls and sprinkle with parsley.

Serve immediately.

Buon Appetito!