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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Manhattan clam chowder is good, but the presence of the shrimp and the absence of the potatoes and vegetables in this tomato-based clam soup make it a delicious, light alternative. This mixes up in no time and is taken from the From Storebought to Homemade cookbook. Ingredients:
2 tablespoons olive oil |
1/3 cup onion, diced |
1/3 cup green pepper, diced |
1 garlic clove, minced |
3 (7 1/2 ounce) cans minced clams with juice |
1 (14 ounce) can italian-style diced tomatoes |
1/2 cup dry white wine |
8 ounces raw shrimp, deveined and shells removed |
Directions:
1. Heat the olive oil in a large, heavy pot.
2. Add the onion and peppers and saute until transparent, then add the garlic.
3. While the vegetables are cooking, drain and reserve the clams, keeping the juice.
4. Add the clam juice, the tomatoes and the wine to the pot.
5. Bring the mixture to a gentle boil and then reduce the heat to a simmer.
6. Cook the soup, covered, for 10 minutes.
7. At this point add the shrimp and reserved clams.
8. Simmer, uncovered, for 4 to 5 minutes.
9. Taste and adjust seasonings. If desired, add a combination of salt, pepper, basil or oregano to taste. (Italian seasoning can be substituted also).
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