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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I typically serve this chowder with a tossed salad and hot rolls. It's easy to make and tastes wonderful on a cold winter evening. My family's enjoyed it for over 30 years. Ingredients:
1 cup chopped onion |
2/3 cup chopped celery |
2 teaspoons minced green pepper |
1 garlic clove, minced |
2 tablespoons butter |
2 cups hot water |
1 cup cubed peeled potatoes |
1 can (28 ounces) diced tomatoes, undrained |
2 cans (6-1/2 ounces each) minced clams, undrained |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
dash cayenne pepper |
2 teaspoons minced fresh parsley |
Directions:
1. In a 3-qt. saucepan, cook the onion, celery, green pepper and garlic in butter over low heat for 20 minutes, stirring frequently. Add water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
2. Add the tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately. Yield: 6-8 servings (about 2 quarts).
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