One of my favorite soups is Manhattan Clam Chowder. Although we don’t live on the coast I am a fan of any type of seafood chowder. Many people only try the New England Style Chowder which is a cream based soup. Over the years I have moved away from the heavier types of soups in favor of broth based varieties. In part, because I have family members who are lactose intolerant. But also to help make the soup healthier.
This version of clam chowder uses tomatoes and broth to make a filling bowl of clams and vegetables. The original recipe came from my good ole Betty Crocker’s Cookbook. I have altered the recipe in a few ways to fit our style. This is one thing that I would always recommend for cooks. Make the recipe your own. If there are ingredients that you don’t like then remove them. Experiment with different ingredients until you find what works best for you. Don’t be afraid to change the recipe to fit your tastes.
Hopefully this soup won’t need to be changed too much to fit your family’s needs. It is quick to make and it won’t last long. This time of year it’s great to have a pot of soup on hand when you need a filling meal or a quick warm up. Enjoy!
A hearty bowl of chowder with no cream in sight. This soup has a nice tomato and broth base and is loaded with vegetables and clams.
- 1 small onion finely chopped
- 1 tbsp olive oil
- 2 stalks celery chopped
- 2 large carrots chopped
- 2 large potatoes diced
- 2 cups vegetable broth or water
- 1 can diced tomatoes
- 2 cans chopped clams
- 1/8 tsp pepper
- 1 tbsp parsley dried or chopped fresh
- salt to taste
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Saute onions in oil until tender.
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Add celery and carrots and cook for several minutes. Stir frequently.
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Drain the liquid from the clams to use in the soup. Reserve clams.
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Add potatoes, broth, canned tomatoes and clam broth to the vegetables. Bring to a boil and simmer until tender, approximately 30-40 minutes.
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Add the reserved clams and seasoning. Continue to simmer for another 10 minutes until done.