Tomato-Based Manhattan Clam Chowder Recipe
Ingredients
| 18 clams or 2 cans minced clams | ||
| 2 tablespoons special oil | ||
| Onions | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), diced | |
| Carrots | 1/2 Cup (16 tbs), grated | |
| Green peppers | 1/2 Cup (16 tbs), chopped | |
| Boiling water | 2 Cup (16 tbs) | |
| 2 cups bottled clam juice | ||
| Canned tomatoes | 1 Cup (16 tbs) | |
| Potatoes | 1 Cup (16 tbs), diced | |
| Ground black pepper | 1/4 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Water | 1 Tablespoon | |
Directions
If fresh clams are used, scrub and open them.
Chop or grind, reserving the juice.
If canned clams are used, drain, reserving the juice, Heat the oil in a saucepan; saute the onions, celery, carrots and green peppers 10 minutes, stirring frequently.
Add the boiling water, bottled and reserved clam juice and the tomatoes; cook over low heat 10 minutes.
Add the potatoes, pepper and thyme; cook 20 minutes.
Mix in the clams; cook 10 minutes.
Mix the cornstarch with the water; stir into the soup until thickened.
Chop or grind, reserving the juice.
If canned clams are used, drain, reserving the juice, Heat the oil in a saucepan; saute the onions, celery, carrots and green peppers 10 minutes, stirring frequently.
Add the boiling water, bottled and reserved clam juice and the tomatoes; cook over low heat 10 minutes.
Add the potatoes, pepper and thyme; cook 20 minutes.
Mix in the clams; cook 10 minutes.
Mix the cornstarch with the water; stir into the soup until thickened.
Chef
