| Cento Manhattan Clam Chowder | ||
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Prep. Time: 15 minutes Cook Time: 25 minutes 1 ½ tsp Cento Imported Olive Oil 1 cup onion, chopped ¾ celery stalk, chopped 3 Bellino Whole Garlic Cloves, minced pinch Cento Crushed Red Pepper 2 oz Cento Tomato Paste ½ tsp thyme ½ Cento Bay Leaf 2 red potatoes, about 1/3 lb, diced 2 ½ bottles Cento Clam Juice (20oz) ½ - 28 oz Cento Whole Peeled Tomatoes 2 - 6.5 oz Cento Minced Clams ½ tsp salt Cento Ground Black Pepper to taste 1 ½ tsp Cento Parsley |
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| Heat oil in large pot over medium heat. Add onion, celery, garlic and crushed red pepper. Cover and cook about 8 minutes or until soft, stirring occasionally. Add tomato paste; stir and cook for about 1 minute. Add parsley, thyme, bay leaf and clam juice; bring to boil. Reduce heat and add potatoes; simmer covered until potatoes are tender, approximately 10 minutes. Stir in tomatoes and clams. Cover and bring to a low simmer. Add salt and black pepper to taste. Ladle soup into bowl and sprinkle with parsley. Serve immediately. Servers 8-10. |