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Manhattan Clam Chowder Recipe

Take Back the Kitchen recipe guru Alma Schneider shares her latest dish that'll satisfy the entire family!

Summer is almost over but you can feel like you are at the shore all year round with this easy and flavorful chowder that can be a meal in itself with some bread and a nice side salad. I'll be looking forward to this when the Fall winds blow....

Manhattan Clam Chowder

1 1/2 large sweet onions sliced into thin discs and then cut in half
Canola or vegetable oil
2 28 oz. cans whole tomatoes
1 can Campbell's tomato soup
1 can water
4-5 Large, peeled and cubed potatoes (cut into 3/4 " cubes
5 eight oz. bottles of clam juice
1 TBS butter
5-6 cans chopped clams (tuna can size)
bay leaf (optional)

In a large pasta type pot, heat up the oil and saute onions until translucent but not browned.
In a med. sized bowl, crush tomatoes from the can with your hands until mushy. Discard any hard pieces of tomato.
Pour into pot.
Next, pour in tomato soup and then fill the can with water and pour that into pot as well
Bring mixture to a simmer.
Add a bit of salt and pepper to taste.
Throw in the peeled potatoes and the clam juice. Stir and simmer for about 1/2 hour or until the potatoes are tender but not mushy.
When the potatoes are tender, add the butter and the bay leaf if using.
Add the chopped clams, simmer another ten minutes, add salt and pepper and enjoy!

For more of Alma's fabulous recipes, visit her at Take Back the Kitchen.

Posted in: Daily Shout Out, Take Back the Kitchen on 09/07/2010