Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add potato and next 5 ingredients (potato through clam juice); bring to a boil. Cover and cook 15 minutes or until potato is tender. Stir in clams; cook 3 minutes. Ladle into soup bowls; sprinkle with parsley.
Being from the coast of the Pacific Northwest, we've always been a bit smug about our milk based clam chowder. Having an abundance of razor clams, I decided to branch out and try a tomato based clam chowder. I wasn't disappointed. The broth was very flavorful. I added red pepper flakes and fresh oregano for more spice, chopped carrots and purple potatoes for hardiness, and fresh garden chives as an end garnish. I'm passing this recipe along to my sister who also has plenty of clams in her freezer. This would also be wonderful with other seafood, such as shrimp, mussels, white fish, and/or scallops.
This is a fine recipe, and I'll make it again, but next time add more zing with spices. It's by far the easiest recipe I've ever seen for the Manhattan side of clam chowder, and it has a good base flavor, actually better than I'd find. I added a few fresh clams and some pre-shucked oysters - the more the merrier! Serve it with some crusty bread and you've got a whole meal.
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