Clam Chowda

This is Manhattan Clam Chowder.
I prefer it to the white, New England.
I have been making this soup for years, it is very simple and very delicious!


Clam Chowder

- 4 tbsp Vegetable Oil
- 1 onion, chopped
- 2 cups potatoes, diced
- 3 cups celery and carrot mixture, diced
- 20 oz. canned baby clams
- 3 cups clam juice
- 2 1/2 c water
- 1 tbsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme
- 1/4 tsp parsly
- 3 c tomatos ( I use a mixture of stewed tomatoes and chopped tomatos, all canned)



Simmer oil for 5 min in stock pot. Add onion, potatos, carrots, celery, and clam broth water mixture. Boil covered for 10 minutes. Add clams, spices, and tomatos. Simmer covered for 30 minutes and uncovered for 20 minutes.