Manhattan Clam Chowder
Prep time:
35 minutesCooking time:
30 minutesYou can pocket some savings by buying canned chopped or whole clams instead of fresh. This classic chowder will turn out just as delicious. Look for economy-size cans at your nearest club warehouse.
Ingredients
Serves 4
- 2 tablespoons butter or margarine
- 1 medium yellow onion, chopped
- 1 1/2 cups chopped carrots
- 1/2 cup chopped celery
- 2 cups chopped potatoes
- 1 (28-ounce) can chopped tomatoes
- 2 cups water
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 cups (about 1 pound) canned or fresh shucked clams
- 1 (8-ounce) bottle clam juice
- 1 tablespoon minced fresh parsley
Directions
1
Heat butter in a large pot over medium heat. Add onion. Cook until tender, about 10 minutes.
2
Add carrots, celery, potatoes, undrained tomatoes, water, salt and pepper to pot; mix well. Cover; simmer for 15 minutes.
3
Drain clams, reserving liquid. Add enough clam juice to liquid to measure 2 cups. Add clams and liquid to pot. Cover; remove from heat. Let stand for 20 minutes.
4
Return pot to heat. Simmer chowder over medium heat until heated through, about 5 minutes. Stir in parsley just before serving.
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Cookin' xpress!
Cookin' xpress!
To quickly revive a slightly wilted bunch of parsley, snip off the stem ends, then submerge the entire bunch in ice water.
Great Pairings
Caesar Scalloped Potatoes
If you do not have Parmesan cheese on hand, you can substitute Swiss cheese instead. You will save money and create a family pleaser that gives the scalloped potatoes an extra tang.
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