Manhattan Clam Chowder

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Fall is officially upon us and that means it’s soup time! We love all kinds of soups, but this one has become our favorite.

Manhattan Clam Chowder

Ingredients

• 2 Tbsp. olive oil 
• ¾ cup onion, chopped (approx. 1 medium) 
• 4 cloves garlic, finely chopped 
• 6 oz. tomato paste 
• 60 oz whole peeled, seeded tomatoes, pureed 
• 2 Tbsp. honey 
• 1 tsp. sea salt (or Himalayan salt) 
• ¼ tsp. ground black pepper 
• 2 oz. Parmesan cheese 
• 3 Tbsp. finely chopped fresh basil
• 1 cup water
• 2 cans of minced clams
• 2/3 cups chopped celery
• 2/3 cup chopped carrots
• 1 cup cubed potatoes
• ½ tsp of dried thyme
• 1 pound uncooked deveined and shelled shrimp (optional)

Instructions

1. Prep tomatoes by peeling and deseeding.  Puree and set aside.
2. Heat oil in large saucepan over medium-high heat. 
3. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. 
4. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes. Do not let tomato paste burn. 
5. Add tomatoes, honey, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes.  
6. Add cheese cook, uncovered, stirring occasionally, for 1 hour. 
7. Add basil; mix well. 
8. In a separate pan, sauté the celery and carrots until softened.  Stir into tomato mixture.
9. Add water.
10. Add clams, water and all. Stir
11. Added cube potatoes and dried thyme
12. Let simmer until the potatoes are soft.
13. Right before serving add in shrimp. Cook until shrimp are pink and cooked through.