Prep 10 mins
Cook 25 mins
Manhattan clam chowder is good, but the presence of the shrimp and the absence of the potatoes and vegetables in this tomato-based clam soup make it a delicious, light alternative. This mixes up in no time and is taken from the "From Storebought to Homemade" cookbook.
- 2 tablespoons olive oil
- 1⁄3 cup onion, diced
- 1⁄3 cup green pepper, diced
- 1 garlic clove, minced
- 3 (7 1/2 ounce) cans minced clams with juice
- 1 (14 ounce) can Italian-style diced tomatoes
- 1⁄2 cup dry white wine
- 8 ounces raw shrimp, deveined and shells removed
- Heat the olive oil in a large, heavy pot.
- Add the onion and peppers and saute until transparent, then add the garlic.
- While the vegetables are cooking, drain and reserve the clams, keeping the juice.
- Add the clam juice, the tomatoes and the wine to the pot.
- Bring the mixture to a gentle boil and then reduce the heat to a simmer.
- Cook the soup, covered, for 10 minutes.
- At this point add the shrimp and reserved clams.
- Simmer, uncovered, for 4 to 5 minutes.
- Taste and adjust seasonings. If desired, add a combination of salt, pepper, basil or oregano to taste. (Italian seasoning can be substituted also).