Manhattan Clam Chowder

(from ACPK’s recipe box)

Serves 6 people

Categories: Soups

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves minced garlic
  • 21/2 cups diced peeled potato (approx 1 pound)
  • 1 cup water
  • 1/4 teaspoon pepper
  • 2 cans (14.5 oz) diced tomato, undrained)
  • 1 (8 oz) bottle clam juice
  • 2 (61/2 oz)cans chopped clams, undrained
  • 2 tablespoons chopped parsley

Directions

  1. Heat olive oil in a large Dutch oven. Add onion and garlic and saute for 2 minutes.

  2. Add potato and next 5 ingredients and bring to a boil.

  3. Cover and reduce heat. Simmer for 15 minutes or until potato is tender.

  4. Stir in clams and cook for 3 minutes.

  5. Top with parsley.

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