Mommy's Manhattan Style Clam Chowder
photo by Outta Here
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 teaspoons oil
- 1 cup chopped onion
- 1⁄2 cup chopped carrot
- 1⁄2 cup chopped green bell pepper
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 3 cups diced potatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) can baby clams, drain and RESERVE juice
- 1 1⁄2 cups clam juice, can use water, chick broth
- 1 teaspoon sugar
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried basil
- 1 bay leaf
- 1⁄2 teaspoon salt, about to taste
directions
- In a large soup pot, heat the oil.
- Add onions, carrots, bell pepper, celery and garlic. Cook, stirring often, for about 8 minutes.
- Add potatoes, diced tomatoes, crushed tomatoes, reserved clam juice (from canned clams) and clam juice.
- Stir and bring to a boil.
- Add sugar, pepper, thyme, basil, bay leaf, and salt to taste.
- Reduce heat and gently simmer for about 30 minutes or until potatoes are nice and tender.
- Stir in the clams during the last 5 minutes of simmering.
- Remove bay leaf and serve.
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Reviews
-
I'm not usually one for this style of clam chowder, but then I'd never made it in my own kitchen before, either! I did use a finely chopped red bell pepper here, but other than that, very definitely followed the recipe on down, & we had a very satisfying chowder, one that I'll be happy to make again, thanks to your recipe! [Made & reviewed in Went to the Market tag]
RECIPE SUBMITTED BY
*Parsley*
United States