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Manhattan Clam Chowder

2 tablespoons canola oil
3 onions -- chopped
1 can no-salt-added crushed tomatoes - (28 oz)
4 carrots -- diced
2 small all-purpose potatoes -- peeled, diced
2 celery stalks -- chopped
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 bay leaf
3 cans minced clams - (6 1/2 oz ea) -- drained (reserve 1 1/2 cups of the liquid)
1/4 cup minced parsley
6 drops hot red pepper sauce -- or to taste

In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions and cook, stirring as needed, until softened, about 5 minutes.

Add the tomatoes, carrots, potatoes, celery, thyme, salt, black pepper, bay leaf and 2 cups water; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the vegetables are tender, about 20 minutes.

Discard the bay leaf. Stir in the clams, the reserved liquid, the parsley and pepper sauce; cook until heated through, about 3 minutes.

This recipe yields 8 servings.

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