easy manhattan Clam Chowder
Total Steps
5
Ingredients
13
Tools Needed
1
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rants raves and recipesIngredients
- 1 medium onion, diced
- 2-3 stalks celery, finely diced
- 2 medium carrots, finely diced
- 2 tablespoons olive oil
- 1 teaspoon hot pepper flakes
- 2 leaves bay leaves
- 3-4 tablespoons dried thyme leaves(optional)
- 1 can 24 ounce crushed tomatoes
- 2 cans 15 ounce whole potatoes, or 3-4 medium waxy potatoes cut into 1/4 inch cubes
- 4-6 cans 6.5 ounce minced clams, broth reserved
- 1 bottle clam juice
- to taste salt(optional)
- to taste pepper(optional)
Instructions
Step 1
Open the cans of clams and using a sieve drain the juice of the clams into a bowl, place the clams in a separate bowl and set aside covered in the refrigerator.
Step 2
In the pan heat the Olive oil to medium and then add the onion, celery, and carrots and about 1 tsp of salt and pepper each and cook until the vegetables are wilted but not browned.
Step 3
Carefully add the tomato, pepper flakes, bay leaves, 2 Tbs thyme, potatoes and the juice from the clams and simmer for 45 minutes to an hour until the potatoes are cooked through.
Step 4
Just before serving add the clams. Taste and adjust seasoning at this time. If not clammy enough add a little of the clam juice, not enough thyme add more and if needed adjust the salt and pepper.
Step 5
Makes a great soup course or a filling meal served with Scottish Scones: http://www.rantsravesandrecipes.com/scottish-scones/.