Seaside Oregon Manhattan Clam Chowder |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Gather a limit of fresh razor clams off the beach during a minus tide, clean them, and 20 minutes later, it's chowder time! Subtracting the cream and bacon means fewer calories and it let's the flavor of the fresh razors shine through... Ingredients:
1/2 cup diced onion |
1/4 teaspoon dried thyme |
1/4 teaspoon crushed red pepper flakes |
1/2 cup diced red potatoes |
1 cup water |
1/2 teaspoon garlic |
1 small bay leaf |
10 ounces clams |
16 ounces diced tomatoes with juice, drain and reserve juices |
1/2 cup vegetable juice cocktail |
1/2 teaspoon worcestershire sauce |
1 pinch salt |
1 pinch fresh ground pepper |
1 teaspoon lemon juice |
Directions:
1. Saute diced onions, thyme, and red pepper flakes in extra virgin olive oil; cook, stirring occasionally, until the onions are translucent, about four minutes. Add the potatoes, along with the water, garlic, bay leaf and reserved juices from the clams and tomatoes. Bring to a simmer and cook until the potatoes are tender, about 8 to 10 minutes.
2. Add the drained tomatoes and fresh razor clams, vegetable cocktail juice and Worcestershire sauce; simmer 1 minute. Add salt and pepper to taste, then the lemon juice. Serve right away!
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