A Manhattan clam chowder recipe with a hearty blend of vegetables, clams, and a little added spice. Tastes even better the next day.
Ingredients
- tomatoes, undrained: 2 cans (28 ounce cans, diced)
- tomatoes, undrained: 2 cans (28 ounce cans, crushed)
- clams, undrained: 4 cans (6.5 ounce cans, minced)
- Worcestershire sauce: 2 Tbsp
- oregano: 1 Tbsp (dried)
- basil: 1 Tbsp (dried)
- onion powder: 0.5 tsp
- drops hot pepper sauce: 3 piece
- potatoes: 8 piece (cubed)
- carrots: 7 piece (sliced)
- red bell pepper: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- stalk celery: 1 piece (diced)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine diced tomatoes, crushed tomatoes, and clams together with juices in a large stockpot over medium heat. Stir in Worcestershire sauce, oregano, basil, onion powder, and hot pepper sauce. Simmer for 30 minutes.
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Stir in potatoes, carrots, bell peppers, and celery. Simmer, stirring occasionally, for 2 to 3 hours. Season with salt and pepper.
