Manhattan clam chowder

Time 1 hour 30 minutes
Yields Serves 10
Manhattan clam chowder

In a large heavy-bottom stock pot, add the oil and heat over medium-high heat. Add the shallots, onions, leeks, thyme and bay leaves and saute for 8 to 10 minutes, or until the onions are softened.


Increase the heat to high and add the clams. Then reduce the heat to medium and cook for 5 minutes, stirring occasionally.


Add the black pepper, celery salt, clam juice, tomato paste and tomatoes. Increase the heat to high and bring the soup to a boil, then reduce the heat to a simmer and cook an additional 15 minutes.


Add the diced potatoes and simmer 10 minutes, or until tender. Season to taste with kosher salt and hot sauce. Serve immediately.

From the Daily Grill. The restaurant suggests using Louisiana-style pepper sauce.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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