Tomato Clam Chowder Recipe
1 cup sliced onions 1/2 cup chopped celery 1/2 cup chopped green pepper 1 cup sliced carrots 2 cups cubed potatoes 1 can tomatoes (16 oz.) 1 tsp. salt 1/4 tsp. pepper 1/2 bay leaf 1/2 tsp. thyme 1 Tbsp. chopped parsley 2 cans minced clams (8 oz. each) 5 cups water Brown the salt pork in a heavy soup pot. Add the vegetables, the canned tomatoes and the juice in the can, and seasonings, and five cups hot water. Simmer for at least 20 minutes, until the vegetables are tender. Just before serving, add the clams and the clam liquid, and heat through. • Clam chowder made with tomatoes is referred to as Manhattan Clam Chowder or Manhattan Style Clam Chowder. • It is not creamy like New England Clam Chowder, but rather has a clear broth. • Accompany this delicious soup with toasted cheesey garlic bread and tall glasses of ice tea with lemon. • Finish the meal with fresh blueberries or other fresh fruit. Go to the fish and seafood soup recipes index page. Go to the chowder recipes index page. Return from Tomato Clam Chowder Recipe to the Soup, Stew, and Chowder Recipes Home Page |
