Mommy's Manhattan Style Clam Chowder |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Hearty and yummy.....low fat, too! Great with bread for a nice hot lunch. Ingredients:
2 teaspoons oil |
1 cup chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped green bell pepper |
1 celery rib, chopped |
3 garlic cloves, minced |
3 cups diced potatoes |
1 (15 ounce) can diced tomatoes, undrained |
1 (28 ounce) can crushed tomatoes |
1 (10 ounce) can baby clams, drain and reserve juice |
1 1/2 cups clam juice, can use water, chick broth |
1 teaspoon sugar |
1/4 teaspoon pepper |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil |
1 bay leaf |
1/2 teaspoon salt, about to taste |
Directions:
1. In a large soup pot, heat the oil.
2. Add onions, carrots, bell pepper, celery and garlic. Cook, stirring often, for about 8 minutes.
3. Add potatoes, diced tomatoes, crushed tomatoes, reserved clam juice (from canned clams) and clam juice.
4. Stir and bring to a boil.
5. Add sugar, pepper, thyme, basil, bay leaf, and salt to taste.
6. Reduce heat and gently simmer for about 30 minutes or until potatoes are nice and tender.
7. Stir in the clams during the last 5 minutes of simmering.
8. Remove bay leaf and serve.
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