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Manhattan Clam Chowder Recipe | |
Soup | |
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Ingredients:
1 cup onions, chopped1 cup celery, chopped 1/2 cup green pepper, chopped - olive oil spray 2 6 1/2 oz cans clams 1 cup water 2 cups diced potatoes 2 Tbsp fresh sage 1 Tbsp fresh thyme - dash tabasco sauce 3 cups canned tomatoes with juice (low sodium), crushed
Directions:
Spray a large saucepan with olive oil spray. Add onions, celery and green pepper and saute until tender. Drain clams, reserving juice. Add juice, water, potatoes, sage, and thyme to vegetable mixture. Cook until potatoes are tender, about 20 minutes. Add clams, tomatoes and tabasco. Heat until warmed through. | |