Name: Manhattan Clam Chowder
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 2 tablespoons butter -; 1 cup chopped onion -; 2/3 cup chopped celery -; 2 teaspoons minced green pepper -; 1 garlic clove, minced -; 2 cups hot water -; 1 cup cubed peeled potatoes -; 1 can (28 ounces) diced tomatoes, undrained -; 2 cans (6-1/2 ounces each) minced clams, undrained -; 1 teaspoon salt -; 1/2 teaspoon dried thyme -; 1/4 teaspoon pepper -; Dash cayenne pepper -; 2 teaspoons minced fresh parsley -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Manhattan Clam Chowder

1. 2 tablespoons butter -

2. 1 cup chopped onion -

3. 2/3 cup chopped celery -

4. 2 teaspoons minced green pepper -

5. 1 garlic clove, minced -

6. 2 cups hot water -

7. 1 cup cubed peeled potatoes -

8. 1 can (28 ounces) diced tomatoes, undrained -

9. 2 cans (6-1/2 ounces each) minced clams, undrained -

10. 1 teaspoon salt -

11. 1/2 teaspoon dried thyme -

12. 1/4 teaspoon pepper -

13. Dash cayenne pepper -

14. 2 teaspoons minced fresh parsley -

How to cook deliciously - Manhattan Clam Chowder

1. Stage

In a large saucepan or Dutch oven, heat the butter over low heat. Add the onions, celery, green pepper and garlic. Cook, stirring frequently, for 20 minutes until they're tender.

2. Stage

Add the water and potatoes, then bring the chowder to a boil. Reduce the heat and simmer the chowder, covered, until the potatoes are tender, about 15 minutes.

3. Stage

Add the tomatoes, clams, salt, thyme, pepper and cayenne, and heat them through. Stir in the parsley, then ladle the chowder into bowls and serve it immediately.