Créé avec l’IA

Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Total time: 60 min
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 red bell pepper, diced; 1 can (28 ounces) crushed tomatoes; 2 cups clam juice; 2 cups diced potatoes; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 2 cups chopped clams; Salt and pepper to taste; 2 tablespoons chopped fresh parsley

60 min 600 kcal par portion Moyen

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Ingrédients

4 Portions

olive oil2 tablespoons
large onion1 large
garlic2 cloves
carrots2 medium
celery stalks2 stalks
red bell pepper1 medium
crushed tomatoes28 ounces
clam juice2 cups
diced potatoes2 cups
dried thyme1 teaspoon
dried oregano1 teaspoon
red pepper flakes0,5 teaspoon
chopped clams2 cups
salt and pepperto taste
fresh parsley2 tablespoons

Instructions

1
Heat the olive oil in a large pot over medium heat.
2
Add the diced onion and sauté until translucent, about 5 minutes.
3
Stir in the minced garlic, diced carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
4
Add the crushed tomatoes, clam juice, and diced potatoes to the pot. Stir well to combine.
5
Season with dried thyme, dried oregano, and red pepper flakes. Bring the mixture to a boil.
6
Reduce the heat to low and let the chowder simmer for about 20 minutes, or until the potatoes are tender.
7
Stir in the chopped clams and cook for an additional 5 minutes.
8
Season with salt and pepper to taste.
9
Garnish with chopped fresh parsley before serving.

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