- 2 (6.5 ounce) cans minced clams
- 1 1/2 cups water
- 1 (16 ounce) can diced tomatoes
- 1 cup chopped onion
- 2 potatoes, peeled and chopped
- 1/2 cup finely chopped carrots
- 1 teaspoon salt
- ground black pepper to taste
- 1/2 teaspoon dried thyme
- Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
- In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
- Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.
03/28/2018
recipepes.com
Manhattan Clam Chowder, recipe
PT15M
PT1H
5
455 calories
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