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  • Manhattan Clam Chowder (for 6)

    1 vote

    Ingredients

    • 1 cup onions, chopped
    • 1 cup celery, chopped
    • 1/4 cup green pepper, finely chopped
    • 3 cups water
    • 2 cups potatoes, peeled and diced
    • 1 cup carrots, diced
    • 1 Tbsp fresh parsley, chopped
    • 1 tsp salt
    • 1/4 tsp thyme leaves, crushed
    • 1/8 tsp pepper
    • 3 (6 1/2 oz) cans minced clams, drain/reserve juice
    • 16 oz canned tomatoes, undrained and cut up
    • 1 bay leaf

    Directions

    1. Saute onions, celery, and green pepper in large saucepan until tender. Add water, potatoes, carrots, parsley, salt, thyme, pepper, reserved liquid from clams, tomatoes, and bay leaf. Bring to a boil.
    2. Reduce heat; cover and simmer 25-30 minutes or until vegetables are tender. Remove bay leaf.
    3. Stir in clams. Heat gently, stirring frequently; do not boil.

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