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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Try this Manhattan Clam Chowder, a soup iconic of the east coast. Serve yourself a delicious bowl, piping hot and garnished with oyster crackers. Ingredients:
3 tablespoons vegetable oil |
1 onion, chopped |
2 ribs celery, chopped |
2 carrots, sliced |
3 tablespoons all-purpose flour |
1 6 1/2-oz. can minced clams, drained (reserve juice) |
1 tablespoon tomato paste |
1 14 1/2-oz. can diced tomatoes |
1 15-oz. can whole potatoes, drained, rinsed and diced |
1/4 teaspoon crushed red pepper |
1/4 teaspoon italian seasoning |
salt and pepper |
oyster crackers, for serving, optional |
Directions:
1. In a large saucepan over medium heat, warm vegetable oil. Add onion, celery and carrots to pan. Cook, stirring often, until softened, about 7 minutes.
2. Sprinkle in flour and cook for 2 minutes, stirring vigorously. Add 4 cups water and reserved clam juice. Bring to a boil, stirring constantly. Stir in tomato paste, tomatoes, potatoes, crushed red pepper and Italian seasoning; season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in clams and simmer until heated through, about 2 minutes longer. Serve hot (with oyster crackers, if desired).
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