Manhattan Clam Chowder
Ingredients
- 2 tbsp. olive oil
- 2 stalks celery, thinly sliced
- 1 large onion, finely chopped
- 1 large carrot, cut into 1/4" pieces
- 2 cloves garlic, finely chopped
- 1/2 tsp. crushed red pepper flakes
- 1 lb. russet potatoes, peeled and cut into 1/2" pieces
- 3 sprigs thyme
- 2 8 oz. bottles (2 cups) clam juice
- 1 28 oz. can whole tomatoes
- 2 6.5 oz cans chopped clams, drained
- 1/4 c. fresh flat-leaf parsley, roughly chopped
- Crusty bread, for serving
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