Three Trees

I love clam chowder, but don’t know how to make the New England variety without wheat flour. If you have a reliable recipe that uses a different thickener, I’d love to hear about it.

Manhattan Style Clam Chowder

1 1/2 tablespoons olive oil

1 large onion, chopped

2 celery stalks, chopped

7 cloves garlic, minced

Pinch crushed red pepper

1/4 cup tomato paste

3 sprigs parsley

3 sprigs thyme

1 bay leaf

1 red potato, diced

5 cups clam juice (five 8-ounce bottles)

One 28-ounce can diced tomatoes

1-1/2 cups baby clams, drained (four 6-1/2 ounce cans)

Salt and pepper to taste

Gently saute onion, celery, garlic, and red pepper in oil about 8 minutes. Stir in tomato paste. Tie herbs together with a bit of string and add to pot with tomatoes, potatoes and clam juice. Bring to a boil. Lower heat and simmer, covered, until potatoes are tender. Remove herbs, add clams, salt and pepper, and serve hot.