- 1 (46 fluid ounce) can clam juice
- 1 (10 ounce) can whole baby clams, drained and juice reserved
- 2 onions, chopped
- 3 large carrots, chopped
- 3 large potatoes, peeled and cut into 1/2-inch cubes
- 1 (10.75 ounce) can condensed tomato soup
- 1 (6.5 ounce) can tomato sauce
- 2 tablespoons dried parsley
- ground black pepper to taste
- Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.
05/01/2018
recipepes.com
Rhode sland Red Clam Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
