Manhattan Clam Chowder #SundaySupper

Manhattan Clam Chowder

Manhattan Clam Chowder serves tasty clams, potatoes, and vegetables in a slightly spicy tomato base. Serve with a salad or crusty bread.

I love clams. Can you dig it? 8) Sorry I couldn’t resist the pun.
This week Sunday Supper celebrates all things seafood with recipes from the deep blue sea.

Give us your BEST seafood recipes!

“There is SO much you can do with seafood! Whether it’s the catch of the day or shellfish like crab, shrimp, or lobster, seafood has a lot to offer. Baked, broiled, seared, fried, pan-fried, or even fresh raw fish — seafood can be cooked any number of ways, or not at all! Just about every culture out there has its own staple seafood dish — think calamari, fish tacos, or, of course, sushi and sashimi!”

 

Thank you Claire McEwen of Sprinkles and Sprouts for hosting our event!
We eat shellfish on a weekly basis. Mostly shrimp and scallops with the occasional clams or mussels. Sometimes it all comes together like in this Seafood Scampi I made for New Year’s Eve.
My Mom told me stories of when she would go “clamming” in Delaware and dig up dozens and dozens for a beachside clambake. That was in the 1950’s. What fun, digging for your dinner!
The clams in today’s recipe were much easier to come by. I think the cans were in aisle 7! 😉

The clam chowder wars have been going on for as long as I can remember. White or Red? Pick one. Which one you chose supposedly said something about you. As for me, I like them both. After all it is about the clams, right?

Manhattan Clam Chowder

Manhattan Clam Chowder packs clams and veggies in one flavorful bowl. I hope you agree.

Manhattan Clam Chowder

Manhattan Clam Chowder

Manhattan Clam Chowder

Yield: 4 servings

Serving Size: 1 bowl

Ingredients

  • 1 28-ounce can diced tomatoes
  • 2 6.5 ounce cans chopped clams
  • 2 8-ounce bottles clam juice
  • 2 cups diced potatoes
  • 1 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/4 cup onions
  • 1 clove garlic, minced
  • 3 ounces tomato paste
  • 1 1/2 teaspoons Old Bay or similar seafood seasoning
  • 1 tablespoon parsley
  • 1 bay leaf
  • salt and pepper to taste

Instructions

  • Place all ingredients in a 3 quart or larger saucepan. Bring to a boil.
  • Reduce heat and simmer until vegetables are cooked. Remove Bay leaf and serve.
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