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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is A Quicky Version of Manhattan Clam Chowder That My Family Always Uses. It's Simple and Very Good! Another Belly Warmer! Ingredients:
1 pint shucked clams or two 6.5-ounce cans minced clams |
1 cup chopped celery (2 stalks) |
1/3 cup chopped onion (1 small) |
1/4 cup chopped carrot (1 small) |
2 tablespoons olive oil or cooking oil |
1 8-ounce bottle of clam juice |
2 cups cubed, unpeeled red potato (2 medium) |
1 teaspoon dried thyme, crushed |
1/8 teaspoon cayenne pepper |
1/8 teaspoon black pepper |
1 14.5-ounce can diced tomatoes, undrained |
2 tablespoons cooked crumbled bacon (about 1 1/2 slices) |
Directions:
1. Chop Fresh Clams (If Using), Reserving Juice; Set Clams Aside. Strain Clam Juice to Remove Bits of Shell. (Or Drain Canned Clams, Reserving Juice.) If Necessary, Add Enough Water to Reserved Clam Juice to Equal 1 1/2 Cups. Set Clam Juice Aside.
2. In A Large Sauce Pan Cook Celery, Onion and Carrot in Hot Oil Over Medium Heat Until Tender. Stir In The Reserved 1 1/2 Cups Clam Juice and The 8 Ounces of Bottled Clam Juice. Stir In Potato, Thyme, Cayenne Pepper and Black Pepper. Bring to Boiling; Reduce Heat. Simmer, Covered, for 10 Minutes. Stir In Clams, Undrained Tomatoes and Bacon. Return to Boiling; Reduce Heat. Cook for 1 to 2 Minutes More or Until Heated Through. Serve and Enjoy!
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