Manhattan-Style Clam Chowder
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
9
ingredients
- 532.32 ml fat-free low-sodium chicken broth or 532.32 ml regular chicken broth
- 1 large bliss red potatoes, diced
- 473.18 ml stir fry frozen peppers and onions
- 3 (552.81 g) can chopped clams, including juice
- 411.06 g can diced low-sodium tomatoes or 411.06 g can regular diced tomatoes
- 226.79 g can low-sodium tomato sauce or 226.79 g can regular tomato sauce
- 236.59 ml frozen corn
- 1 bay leaf
- 4.92 ml dried thyme leaves
- 2.46 ml dried marjoram
- salt and pepper, to taste
directions
- In a large heavy saucepan or dutch oven, combine the broth, potato, and pepper and onion mixture, bring to a boil; cover, reduce the heat, and cook 8 to 10 minutes until potato is almost tender.
- Add the clams and their liquid, add the tomatoes, tomato sauce, corn, bay leaf, thyme, and marjoram, recover and bring to a boil.
- Lower the heat, and simmer about 15 minutes longer, until the flavors are well blended, remove and discard the bay leaf, add salt and pepper to taste if desired.
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RECIPE SUBMITTED BY
lilkittykt
Orleans, Massachusetts
I live in Massachusetts, I am the mother of two kids, ages 16 and 14.