Manhattan Clam Chowder

Recipe View 15 mins Prepare the Clams: Finely chop the shucked clams, carefully reserving their precious juice. Set the chopped clams aside. Strain the reserved clam juice through a fine-mesh sieve to eliminate any lingering shell fragments. Measure the strained juice; if necessary, add enough filtered water to reach a total of 1 1/2 cups of liquid. (Prep time: 15 minutes)

Recipe View 5 mins Build the Broth: In a large, heavy-bottomed saucepan or Dutch oven, combine the clam juice mixture, tomato and clam juice cocktail, diced potatoes, chopped bell peppers, sliced green onions, and freshly ground black pepper. Bring the mixture to a rolling boil over medium-high heat. (Cook time: 5 minutes)

Recipe View 15 mins Simmer to Perfection: Once boiling, reduce the heat to low, cover the saucepan tightly, and allow the chowder to gently simmer for approximately 15 minutes, or until the potatoes are tender and easily pierced with a fork. (Cook time: 15 minutes)

Recipe View 5 mins Finish with Clams and Tomatoes: Gently stir in the undrained Italian-style diced tomatoes (including their flavorful juices) and the chopped clams. Continue to heat the chowder through, ensuring the clams are warmed but not overcooked, about 3-5 minutes. Avoid boiling at this stage to maintain the clams' delicate texture. (Cook time: 5 minutes)

Recipe View 0 mins Serve and Savor: Ladle the Manhattan Clam Chowder into bowls and serve immediately. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil, if desired.