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Recipe Favorite: Manhattan Clam Chowder

Posted by itsupportgroup
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on Monday, 19 January 2015 in Recipes

manhattan-clam-chowderJanuary is National Soup month, and what better way to warm up during the winter than with a nice, hearty soup or stew? Not only are they a delicious comfort food, they are extremely easy to make, and are typically chock full of essential vitamins and minerals. You can combine virtually any kind of protein, vegetable, grain, spices and/or stock—it’s a great way to get kids to eat their veggies, and simple to make! Here’s a favorite that’s actually enjoyed year round. Bon appetit!


Ingredients - 10 servings (8 oz. each)

2 tbsp. olive oil

3 garlic cloves, finely chopped

1 large onion, diced

2 celery stalks, diced

1 medium green bell pepper, stemmed, seeded and diced

2 medium carrots, peeled and diced

2 dried bay leaves

2 tsp. dried oregano

½ tsp. crushed red pepper flakes

1½ lbs. Yukon Gold potatoes, peeled and diced

5 cups clam liquid or clam both

16 oz. diced clams (fresh and local!)

1 28-oz. can, whole tomatoes

¼ cup fresh parsley, chopped

Salt and pepper



1.    Pour olive oil into large stock pot. Add garlic, and cook until very fragrant; about 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano and crushed red pepper flakes. Cook, stirring often with wooden spoon, until vegetables are soft, for about 10 minutes.


2.   Add potatoes, clam broth and enough extra water to just cover potatoes. Cook on medium to high heat and bring to boil until potatoes are soft (10 –15 minutes).


3.   Smash up the tomatoes and add along with the juice. Reduce heat to medium and simmer until slightly thickened.


4.   Add diced clams and parsley, stir and continue to simmer for another 15 minutes. Serve hot with some crusty bread! Yum!

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