Easy Manhattan Clam Chowder

1. 1

   Open the cans of clams and using a sieve drain the juice of the clams into a bowl, place the clams in a separate bowl and set aside covered in the refrigerator.

2. 2

   In the pan heat the Olive oil to medium and then add the onion, celery, and carrots and about 1 tsp of salt and pepper each and cook until the vegetables are wilted but not browned.

3. 3

   Carefully add the tomato, pepper flakes, bay leaves, 2 Tbs thyme, potatoes and the juice from the clams and simmer for 45 minutes to an hour until the potatoes are cooked through.

4. 4

   Just before serving add the clams. Taste and adjust seasoning at this time. If not clammy enough add a little of the clam juice, not enough thyme add more and if needed adjust the salt and pepper.

No nutritional information available.

No additional tips available.