Name: Manhattan-Style Clam Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Diced tomatoes, undrained - 2 (28 ounce) cans; Crushed tomatoes, undrained - 2 (28 ounce) cans; Minced clams, undrained - 4 (6.5 ounce) cans; Worcestershire sauce - 2 tablespoons; Dried oregano - 1 tablespoon; Dried basil - 1 tablespoon; Onion Powder - ½ teaspoon; Hot pepper sauce - 3 drops; Potatoes, cubed - 8; Carrots, sliced - 7; Red bell pepper, chopped - 1; Green bell pepper, chopped - 1; Celery, diced - 1 stalk; Salt and ground black pepper to taste - 1 stalk

Ingredients for - Manhattan-Style Clam Chowder

1. Diced tomatoes, undrained 2 (28 ounce) cans

2. Crushed tomatoes, undrained 2 (28 ounce) cans

3. Minced clams, undrained 4 (6.5 ounce) cans

4. Worcestershire sauce 2 tablespoons

5. Dried oregano 1 tablespoon

6. Dried basil 1 tablespoon

7. Onion Powder ½ teaspoon

8. Hot pepper sauce 3 drops

9. Potatoes, cubed 8

10. Carrots, sliced 7

11. Red bell pepper, chopped 1

12. Green bell pepper, chopped 1

13. Celery, diced 1 stalk

14. Salt and ground black pepper to taste 1 stalk

How to cook deliciously - Manhattan-Style Clam Chowder

1 . Stage

Combine diced tomatoes, crushed tomatoes, and clams together with juices in a large stockpot over medium heat. Stir in Worcestershire sauce, oregano, basil, onion powder, and hot pepper sauce. Simmer for 30 minutes.

2 . Stage

Stir in potatoes, carrots, bell peppers, and celery. Simmer, stirring occasionally, for 2 to 3 hours. Season with salt and pepper.