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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1/4 cup butter |
1 large onion, diced |
1 1/2 cups potatoes, peeled & diced (2 medium size) |
1/4 cup green pepper, diced |
3/4 cup carrot (2 medium size) |
1 (28 ounce) can crushed tomatoes |
1 teaspoon leaf thyme |
1/4 teaspoon pepper |
1 (6 1/2 ounce) can clams, minced |
1 (6 1/2 ounce) can clams, chopped |
2 cups clam broth, drained from cans of clams or 2 cups bottled clam broth |
Directions:
1. Drain broth from cans of clams into a 2 cup measure.
2. Add additional clam broth if needed.
3. Melt butter in a large saucepan.
4. Saute onion in butter.
5. Add remaining ingredients, except clams.
6. Add broth to cover vegetables.
7. Bring to a boil, lower heat, and cook 30 minutes or until vegetables are just tender.
8. Add clams and cook an additional 4 minutes.
9. Can also be prepared in a slow cooker.
10. Follow instructions through#5.
11. Cook in crockpot for 5 hours.
12. Add clams for the last 10 minutes.
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