Seaside Oregon Manhattan Clam Chowder

Submitted by Ethan Barrow

"Gather a limit of fresh razor clams off the beach during a minus tide, clean them, and 20 minutes later, it's chowder time! Subtracting the cream and bacon means fewer calories and it let's the flavor of the fresh razors shine through..."

 

• Ready In: 25mins
• Ingredients: 14
• Yields: 6 cups
• Serves: 3

ingredients

• 1⁄2 cup diced onion
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄2 cup diced red potatoes
• 1 cup water
• 1⁄2 teaspoon garlic
• 1 small bay leaf
• 10 ounces clams
• 16 ounces diced tomatoes with juice, drain and reserve juices
• 1⁄2 cup vegetable juice cocktail
• 1⁄2 teaspoon Worcestershire sauce
• 1 pinch salt
• 1 pinch fresh ground pepper
• 1 teaspoon lemon juice

directions

1. Saute diced onions, thyme, and red pepper flakes in extra virgin olive oil; cook, stirring occasionally, until the onions are translucent, about four minutes. Add the potatoes, along with the water, garlic, bay leaf and reserved juices from the clams and tomatoes. Bring to a simmer and cook until the potatoes are tender, about 8 to 10 minutes.
2. Add the drained tomatoes and fresh razor clams, vegetable cocktail juice and Worcestershire sauce; simmer 1 minute. Add salt and pepper to taste, then the lemon juice. Serve right away!