Although the state of Maine tried to outlaw this version of Clam Chowder, the folks from Rhode Island love their seafood creation - Manhattan Clam Chowder
Author:The Wilderness Wife
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Yield:6 servings 1x
Category:Soup/Chowder
Cuisine:American
Ingredients
Scale
3 tbs. butter
1 cup diced onion
1 cup diced celery
1/2 cup diced green bell pepper
1 clove garlic minced
2 cups water
1 cup cubed potato, Yukon gold is an excellent choice
1 28oz. can diced tomatoes including liquid
2 6 1/2 oz. cans minced clams including liquid
1/2 tsp. dried thyme
1 tsp. salt
1/4 tsp.. freshly ground pepper
dash of cayenne pepper
Instructions
Melt butter over medium heat in soup pot.
Add onion, celery, and green pepper. Cook over medium heat till translucent.
Add garlic and cook for 2 more minutes. Do not let garlic burn.
Add water and cubed potatoes. Cook over medium heat until potatoes are fork tender.
Add tomatoes and clams, including their liquids.
Add thyme, salt, pepper, and cayenne. Cook over medium heat 15 more minutes.
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