A delightful twist on the classic Manhattan clam chowder, this recipe is brimming with fresh vegetables and a rich tomato base.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the diced onion, chopped carrots, bell pepper, celery, and minced garlic. Sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Add the diced potatoes, diced tomatoes, crushed tomatoes, and the reserved clam juice from the canned clams.
Cut the potatoes into uniform pieces for even cooking.
Stir in the sugar, black pepper, dried thyme, dried basil, bay leaf, and salt. Bring the mixture to a boil.
Taste the broth and adjust seasoning as needed.
Reduce the heat to low and let the soup simmer until the potatoes are tender.
Cover the pot partially to retain moisture while allowing some evaporation.
Add the clams and cook for an additional 5 minutes.
Avoid overcooking the clams to keep them tender.
Remove the bay leaf and serve the chowder hot.
Serve with a sprinkle of fresh parsley for added color and flavor.
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