Hi guys I love this recipe, my Mother made this chowder for us on Friday’s . Especially that we didn’t eat “Meat on Friday”, during the Lent season. My family loves this recipe , I’m sure yours will too . You can also add fresh whole clams if you prefer. Just make sure you have time to clean your clams under cold running water, and remove any debris. Add the Raw Clams at least ten minutes to your pot and allow to simmer prior to serving . I love this recipe too, because a few chops of the vegetables and the hard work is done , the rest is opening a few cans.
- 1 8 fl oz. Clam Juice
- 1 8 oz tomato sauce and 1 can of water
- 1 10 oz Fancy Whole Baby Clams in Can
- 3 Medium Carrots Chopped
- 3 Stalks of Celery Chopped
- 3 Russet Potatoes Chopped pre-boiled
- 1 Medium Oinion Chopped
- 1 Bay Leaf
- 1 tsp. Salt
- 1 tsp. Black pepper
- 1 tsp. Oregano
- 1 tsp. Garlic Powder
- 1 lb. of Ditalini Pasta
In a stock pot sauté your medium chopped onion, sauté till translucent in olive oil. Add carrots, and celery sauté with your onion. Add Clam Juice, Tomatoe Sauce and one can of water from your 8 oz of tomatoe sauce. Mixing all ingredients, add seasoning Bay Leaf , Salt and Pepper , Oregano and Garlic Powder. Let simmer till your vegetables are done. Then add pre-boiled potatoes and Fancy Whole Baby Clams. Cook your Ditalini according to directions and then add to your chowder.
This is a Easy Manhattan Clam Chowder Soup Enjoyed by Many family members of mine , and thought I would share it with You.
My Motto Is Love ❤️ Through Food !