Manhattan Clam Chowder

Ingredients:

• 1.5 tbsp. l. olive oil
• 1 large Spanish onion, chopped
• 1.5 stalks celery, chopped
• 7 cloves garlic, crushed
• A pinch of red pepper flakes
• 1/4 cup tomato paste
• 3 sprigs of parsley
• 3 sprigs of fresh thyme
• 1 bay leaf
• 1 large potato (about 300 g), diced
• 5 cups clam juice (5 bottles of 240 ml)
• 1 can (800 g) whole, peeled tomatoes (with liquid), coarsely chopped
• 1.5 cups canned clams (drained), chopped
• 1 tbsp coarse salt (or to taste)
• 2 tbsp chopped parsley for serving

Preparation:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, garlic, and red pepper flakes and cook, covered, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and cook, stirring, for about 1 minute more.
2. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen string and add them to the pot with the potatoes. Pour in the clam juice and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Add the tomatoes and clams. Cover and bring to a gentle simmer. Season with salt and pepper to taste.
3. Ladle into warm soup bowls and sprinkle with parsley. Serve immediately.