Zesty Manhattan Clam Chowder
Thinking of keeping a clam in your saltwater aquarium?
Recipe Summary Zesty Manhattan Clam Chowder
This is a family recipe that we finally got my father-in-law to share. It can be easily adjusted for the kick that suits your taste. People can also add chopped jalapenos to their individual bowls if they want a zestier chowder.Ingredients | Saltwater Clams For Sale2 (14.5 ounce) cans Italian-style diced tomatoes2 (14.5 ounce) cans crushed tomatoes4 cups diced potatoes2 cups chopped onions3 carrots, chopped1 large green bell pepper, chopped1 large red bell pepper, chopped4 stalks celery, chopped2 jalapeno peppers, chopped3 cups water3 cubes chicken bouillon2 cubes beef bouillon1 (32 ounce) bottle tomato and clam juice cocktail (such as Clamato®)1 tablespoon white sugar1 teaspoon thyme leaves1 teaspoon chili powder1 teaspoon garlic salt½ teaspoon ground black pepper1 bay leaf4 (6.5 ounce) cans chopped clams1 cup skim milk3 tablespoons all-purpose flourDirectionsCombine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot.Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.For more kick, add 1/4 cup Frank's(R) Hot Sauce or 2 more jalapeno peppers.Info | Saltwater Clams For Saleprep:
40 mins
cook:
2 hrs 12 mins
total:
2 hrs 52 mins
Servings:
8
Yield:
8 servings
TAG : Zesty Manhattan Clam ChowderSoups, Stews and Chili Recipes, Chowders, Clam Chowder Recipes,