This classic Manhattan Clam Chowder is chock-full of rich tomato taste and loads of flavorful canned baby clams. It's like a trip to the seashore without leaving home!
What You'll Need:
2 tablespoons vegetable oil
1 large onion, chopped
2 ribs celery, chopped
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and diced
2 (14-1/2-ounce) cans diced tomatoes, undrained
2 (10-ounce) cans baby clams, undrained
2 (8-ounce) bottles clam juice
2 tablespoons real bacon bits
1 teaspoon dried thyme
What To Do:
- In a 6-quart soup pot, heat oil over medium heat until hot but not smoking. Add onion, celery, and carrots and saute 5 to 7 minutes, or until onions are tender, stirring frequently.
- Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 50 to 55 minutes, or until potatoes are fork-tender. Ladle into bowls and serve.
Nutritional InformationShow More
Servings Per Recipe: 6
Calories from Fat
Report Inappropriate Comment
Thank you for taking the time to improve the content on our site.
.09 16 16.