Manhattan Clam Chowder

Yield:
64 oz. (8 cups)
Serving:
1 cup

Ingredients

  • 2 cups canned clams and liquid
  • ½ cup water
  • 1 onion, minced
  • 2 Tbsp. vegetable oil
  • 2 carrots, minced
  • 2 cups diced potatoes
  • 4 cups water
  • 3 Tbsp. Light Flavor-Glow
  • ¼ tsp. thyme
  • ¼ tsp. marjoram
  • 1 tsp. parsley, chopped
  • 2 cups stewed or canned tomatoes

Instructions

  • Combine clams, liquid and ½ cup water in a saucepan. Bring to a boil, then simmer for 5 minutes.
  • In a separate pan, sauté onion in oil until tender.
  • Add carrots and potatoes. Sauté for 5 minutes. Strain excess oil.
  • Add water, Light Flavor-Glow and herbs. Cook until carrots and potatoes are tender.
  • Add tomatoes. Simmer for 5 minutes.
  • Add clams and liquid. Reheat. Simmer for 3 minutes. If desired, add water to make thinner chowder.
  • Serve at once.
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