Manhattan Clam Chowder
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A mediterranean take on manhattan clam chowder, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 c. onions, chopped
- 1 c. celery, chopped
- 1/2 c. green pepper, chopped
- olive oil spray
- 2 (6 1/2 oz.) cans clams
- 1 c. water
- 2 c. potatoes, peeled and diced
- 2 Tbsp. fresh sage, minced
- 1 Tbsp. fresh thyme, minced
- 3 c. (24 oz.) canned, crushed low sodium tomatoes with juice
- dash of Tabasco sauce
Method
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.
Makes 4 servings.
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