LOCATION: Recipes >> Soups >> Clam Chowder 23
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Clam Chowder 23
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Manhattan Clam Chowder
2 large onions, chopped
1 large carrot, diced
1 cup chopped celery
1 green pepper, chopped
1 cup clam juice
16 ounce can stewed tomatoes
4 cups water
1/8 teaspoon thyme
pepper to taste
2 cans cooked clams
fat free crackers crushed
In large nonstick saucepan over high heat, saute onions, carrot,
celery and green peppers in clam juice until tender. Add stewed
tomatoes, water and seasoning to soup mixture.
Cook for 10 minutes. Stir occasionally. Add clams to soup and simmer
for 10 minutes longer. Stir occasionally. Thicken with crushed
crackers just before serving. Serve hot.
Makes 6 servings.
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