This Manhattan clam chowder is a very zesty and flavorful soup!
Ingredients
- pint shucked clams: 1 piece
- tomato and clam juice cocktail: 1 cup
- potatoes, cleaned and: 2 piece (chopped)
- green bell pepper: 1 cup (chopped)
- green onions: 0.25 cup (chopped)
- ground black pepper: 0.25 tsp
- Italian-style diced tomatoes: 1 can (14.5 ounce can)
Metric Conversion
Stages of cooking
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Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
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Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions, and black pepper in a large saucepan; heat to a boil. Reduce heat, cover, and simmer for about 15 minutes or until potatoes are just tender.
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Stir in undrained tomatoes and chopped clams and heat through.
