The Charmed Kitchen

I made this chowder recently and wanted to share the recipe with you. Unlike New England clam chowder, this version contains no dairy and is more tomato/vegetable forward. You can play around with which veggies you add. As to the clam meat. I find frozen clam meat at local Asian grocery stores, for a very reasonable price. You could also use canned clams for both the meat and broth.

I had friends over to try it and they loved the chowder. So here is the recipe. Enjoy!!

Manhattan Clam Chowder

1 medium onion, chopped

3 T. oil  

1 qt. clam broth

1 (28 ounce) can crushed tomatoes

3 carrots, sliced

1 stalk celery, diced

2 potatoes, cubed

2 c. corn- fresh or frozen

1 red pepper, seeded and chopped

1 lb. frozen clam meat

2-3 T. fresh chopped parsley

1½ t. dried basil, or 2 T. fresh chopped

1 T. Worcestershire sauce

hot pepper sauce to taste

salt to taste

ground black pepper to taste

In stock pot, sauté onion in oil until tender Add tomatoes and clam broth together with veggies to the pot. Simmer, covered, for up to an hour, or until veggies are tender. Stir in clams and seasonings. Simmer for 10-15 minutes. Stir occasionally. Salt and pepper to taste, and serve. Serves 6.