Tomato-Based Manhattan Clam Chowder
|Clams/2 cans minced clams||18|
|Special oil||2 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Grated carrots||1⁄2 Cup (8 tbs)|
|Chopped green peppers||1⁄2 Cup (8 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Bottled clam juice||2 Cup (32 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
|Diced potatoes||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
If fresh clams are used, scrub and open them.
Chop or grind, reserving the juice.
If canned clams are used, drain, reserving the juice, Heat the oil in a saucepan; saute the onions, celery, carrots and green peppers 10 minutes, stirring frequently.
Add the boiling water, bottled and reserved clam juice and the tomatoes; cook over low heat 10 minutes.
Add the potatoes, pepper and thyme; cook 20 minutes.
Mix in the clams; cook 10 minutes.
Mix the cornstarch with the water; stir into the soup until thickened.