Soup: 4 pt. Manhattan Clam Chowder
Source of Recipe
www.cooken.com
List of Ingredients
20 oz canned clams, minced, drained and juice reserved
2 medium celery, stalks, chopped
1 medium green pepper(s), chopped
1 medium carrot(s), chopped
2 small potato(es), peeled and chopped
14 1/2 oz canned diced tomatoes, Italian-style, undrained
29 oz chicken broth
1/8 tsp cayenne pepperRecipe
In a large saucepan, combine juice mixture, celery, pepper and carrot. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes. Stir in potatoes, undrained tomatoes, broth and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 10 minutes more; stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through. Yields about 1 1/2 cups per serving.
Serves 6
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