From the Pantry Butler kitchen

Manhattan Clam Chowder

9 servings

Manhattan Clam Chowder

Try this hearty chowder full of carrots, tomatoes, potatoes, and clams that can be easily made in a slow cooker. USDA MyPlate Kitchen — Eat Smart New York! — Cornell University Cooperative Extension (public domain), via myplate.food

Ingredients

  • 1 1/2 cups potatoes, sliced
  • 3 medium celery stalks, washed & sliced
  • 1 large onion, chopped
  • 1/2 cup low-sodium tomato puree
  • 1 1/2 cups carrots, washed and sliced
  • 2 cans (6.5 ounces each) clams, chopped and drained
  • 1 1/2 teaspoons dried thyme
  • 1 bay leaf
  • 2 dashs black peppercorns
  • 1 1/2 cups water
  • 2 cups low-sodium tomato juice
  • 1 tablespoon dried parsley flakes

Method

  1. Wash hands with soap and water.
  2. Scrub potatoes well to remove any eyes or blemishes.
  3. In a slow cooker, combine all ingredients; stir.
  4. Cover and cook on low for 8 to 10 hours or until the vegetables are tender.
  5. Remove bay leaf and peppercorns before serving.

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