You are here

Tomato-Based Manhattan Clam Chowder

Diet.Chef's picture
Ingredients
  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
  Thyme 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Water 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
4.22353
Average: 4.2 (17 votes)