Manhattan Clam Chowder Lettuce Wraps

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion
• 2 celery stalks
• 1 carrot
• 2 garlic cloves
• 14 oz canned diced tomatoes
• 1 cup clam juice
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 2 cans (6.5 oz each) canned chopped clams
• 1 cup cooked diced red potato
• 3/4 cup frozen corn kernels
• 12 large leaves butter lettuce or romaine hearts
• 1 lemon fresh lemon wedges
• 3 tbsp fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Finely dice the onion, celery, and carrot. Mince the garlic. Drain the canned clams, reserving their liquid to add extra briny depth later.
2. 2Heat olive oil in a medium saucepan over medium heat. Add onion, celery, and carrot and cook, stirring occasionally, until the vegetables soften and turn translucent, about 6 minutes.
3. 3Stir in the garlic and cook just until fragrant, 30 seconds. Add diced tomatoes, clam juice, reserved clam liquid, oregano, thyme, red pepper flakes, bay leaf, salt, and pepper.
4. 4Bring the mixture to a lively simmer, then reduce heat and cook uncovered until the broth thickens slightly and tastes like bright Manhattan clam chowder, 12 to 15 minutes.
5. 5Stir in the chopped clams, diced potato, and corn. Simmer gently for 4 to 5 minutes more so the seafood warms through and the potato absorbs the tomato-clam broth. Remove and discard the bay leaf.
6. 6Taste and finish with a squeeze of lemon. Let the filling cool 5 minutes so it is warm rather than scalding and will not wilt the lettuce excessively.
7. 7Wash and thoroughly dry the lettuce leaves, then arrange them like cups on a platter. Spoon the Manhattan clam chowder filling into each leaf, dividing evenly among twelve wraps.
8. 8Scatter chopped parsley over the filled wraps and serve with extra lemon wedges on the side. Eat immediately with hands or pack the warm filling separately from the leaves for a tidy work lunch.