Manhattan Clam Chowder
Ingredients
2 celery stalks, chopped
1 small carrot, chopped
1 small onion, chopped
1 tablespoon olive oil
1 bottle (8 ounces) clam juice
2 cups cubed, unpeeled red potatoes
1 teaspoon dried thyme, crushed
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 can (14 1/2 oz) diced tomatoes, undrained
2 tablespoons crumbled, cooked bacon
Preparation
1
2
In a large saucepan cook celery, carrot and onion in hot oil until tender. Stir in the reserved 1 1/2 cups clam juice and the 8 ounces clam juice. Stir in potatoes, thyme and red and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in the clams, undrained tomatoes and bacon. Return to boiling; reduce heat. Cook for 1-2 minutes more or until heated through.
Tools
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About
"Is that the red or the white?" The addition of tomatoes means that Manhattan Clam Chowder is definitely the red. You can substitute chicken broth for the 8 oz bottled clam juice if you prefer.
Yield:
4
Added:
Tuesday, December 8, 2009 - 10:19pm
