Seaside Oregon Manhattan Clam Chowder
photo by Ethan Barrow
- Ready In:
- 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
- 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.
- 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!
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RECIPE SUBMITTED BY
someone who enjoys preparing food that is easy and healthy, with a pinch of unmeasured creativity... i've been fly fishing and surfing most of my life and am connected to the ocean as the source. probably categorized best as a "pescatarian", but a raw foods enthusiast for certain. less is better in my opinion; less packaging, less processing, less ingredients... here in the pacific NW, there are farmers markets everywhere, community gardens with people sharing, local food coops to join, and plenty of opportunities depending on the season to take advantage of natural resources.