Yet another soup diary! I found a recipe for Manhattan clam chowder on Foodnetwork.com, and made a few tweaks to it. Mine doesn’t take as long to make as the Food Network one either.
1 Tbsp olive oil 1 small onion, diced
2 russet potatoes, or 4-5 Yukon gold potatoes, cubed
1 Tbsp minced garlic
1 tsp celery flakes (or 1 stalk celery, chopped)
1 can tomato sauce
½ tsp thyme leaves
2 bay leaves
2 8-oz bottles clam juice
1 can diced tomatoes
2 6-oz cans minced clams (drained or with liquid) salt and pepper
Heat the olive oil in a soup pot over medium heat. Add the onion and potatoes and cook for 5-10 minutes. Add the rest of the ingredients and simmer for another 5-10 minutes or until the potatoes are done. If you like, you can add some red pepper flakes for a little kick. Remove the bay leaves before serving. This goes great with a nice crusty bread.
What are you making for dinner?