Seaside Oregon Manhattan Clam Chowder

Ethan Barrow's Note:

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...

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 3

Yield: 6.0 cups

• 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!