Pescatarian Paprika Manhattan Clam Chowder
Total time1 hr
Prep time20 min
Cook time40 min
4.9(4)
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 2 cans (6.5 oz each) chopped clams, juice reserved
- 1 cup clam juice (from cans plus bottled if needed)
- 1 cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 lb yukon gold potatoes, cut into ½-inch cubes
- 1 bay leaf
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic, thyme, oregano, smoked paprika, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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