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| Manhattan Clam Chowder II Recipes |
- PREP 15 mins
- COOK 35 mins
- READY IN 50 mins
Ingredients
Original recipe makes 6 servings
- 2 (6.5 ounce) cans minced clams
- 1 1/2 cups water
- 1 (16 ounce) can diced tomatoes
- 1 cup chopped onion
- 2 potatoes, peeled and chopped
- 1/2 cup finely chopped carrots
- 1 teaspoon salt
- ground black pepper to taste
- 1/2 teaspoon dried thyme
Directions
- Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
- In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
- Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.
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