Makes 12 Portions of Manhattan Clam Chowder
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 4 (6.5 ounce) cans minced clams
- 3 cups water
- 2 (16 ounce) cans diced tomatoes
- 1 large onion, diced
- 4 russet potatoes, peeled and cubed
- 1/2 cup finely diced carrots
- 1 teaspoon dried thyme
- 1 1/2 teaspoon salt, or to taste
- freshly ground black pepper to taste
Preparation:
Drain the clams and reserve the liquid. In a large saucepan add the reserved clam juice, water, tomatoes, onions, potatoes, carrots, thyme, salt, and pepper. Bring to a simmer and reduce heat to low. Cover and simmer for 30 minutes, or until the potatoes are tender.
Using a whisk, or potato masher, mash about half the potatoes which will slightly thicken the chowder. Add clams to the chowder and heat through. Serve hot with crackers.
