Tom's Manhattan Clam Chowder
photo by *Parsley*
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
18 six oz servings
ingredients
- 59.14 ml olive oil
- 3 garlic cloves, cut finely
- 59.14 ml fresh parsley, cut and chopped
- 4.92 ml basil
- 4.92 ml oregano
- 1 onion, chopped
- 2 (368.54 g) can minced clams (reserve juice)
- 2 (368.54 g) can chopped clams (, reserve juice)
- 226.79 g bottle clam juice
- 2 (1587.57 g) can cooked tomatoes
- 1656.13 ml water
- 2 bay leaves
- 14.78 ml Old Bay Seasoning
- salt and pepper
- 4 potatoes, peeled and cut into chunks
directions
- In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
- Cook until garlic is light brown.
- Add minced and chopped clams with juice from cans and bottle of clam juice.
- Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
- Turn heat to low and continue cooking for 35 minutes.
- Add potatoes and continue to cook for 30 minutes.
- Serve hot.
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Reviews
-
Super tasty! That long simmering really lets the great flavor develop. Just by smelling it, you can almost taste it. I like that it's pretty low in fat, too. I easily halved the recipe and used 1 quart of chopped clams from the seafood department. I added the clams closer to the end of simmering. This is a keeper. Thanx for posting Tom's recipe for us! :)
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois