Hearty Manhattan Clam Chowder
13 Jan 2011
|Chopped clams with juice||6 Ounce|
|Tomato||1 Small, seeded and chopped|
|No salt added tomato juice||8 Ounce|
|Green pepper||1⁄4 , seeded and diced|
|Diced green onion||1 Teaspoon|
|Whole thyme||1⁄4 Teaspoon|
|Lemon||1⁄4 , juiced|
|Water||1⁄2 Cup (8 tbs)|
Drain clams, reserving juice.
Combine clam juice and remaining ingredients.
Simmer, covered, until vegetables are tender.
Add the chopped clams and heat through.
Serve very hot in bouillon cups.
Hearty Manhattan Clam Chowder Recipe