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  • Manhattan Clam Chowder

    1 vote
    Manhattan Clam Chowder
    Prep time:
    Cook time:
    Servings: 6 Bowls
    by Ferihan
    4 recipes
    		 >
    I like to Serve hot with garlic knots or chees bread. I also love it with beer bread. This is real easy, fast and deffenitly a keeper.

    Ingredients

    • 3 (10 ounce) cans minced clams
    • 3 cups water ( or chicken broth)
    • 2 (14.5 ounce) can diced tomatoes
    • 1 cup chopped onion
    • 2 cups potatoes, peeled and chopped
    • 1 cup finely chopped carrots
    • 1 cup finely chopped celery
    • 1 large green bell pepper finely chopped
    • 4 cloves crushed garlic
    • 2 bayleafes
    • salt and ground black pepper to taste
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 1 Tbsp dried parsley
    • Tobasco to taste
    • 2-3 Tbsp Worcestershire sauce

    Directions

    1. Directions
    2. Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
    3. In a large saucepan sauté all the vegetables exept the potatoes with olive oil untill soft. Pour clam juice and water mixture, undrained tomatoes, potatoes, salt, pepper, thyme, oregano, parsley,tobasco, Worcestershire sauce, bayleafes . Cover and simmer for 30 to 35 minutes or untill potatoes are done.
    4. Remove the bayleafes. Add clams to the saucepan and heat thoroughly.

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