On chilly nights the best thing to eat is some warm, filling soup. This Manhattan Clam Chowder is delicious, healthy, quick and easy.
Manhattan Clam Chowder
1 tbs butter
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
2 cloves garlic, minced
2 (6.5 oz) cans chopped clams
1 1/2 cups water
1 large russet potato, chopped (and peeled, if desired)
1 can (15 oz) can fire-roasted diced tomatoes
1 tsp Italian seasoning
salt and pepper to taste
Heat large pot and melt butter. Add onion, celery, carrot and garlic and sautee until tender. Drain liquid from clams and add water to make 3 cups of clam stock. Add extra water if needed. Add remaining ingredients to cook for 15-20 minutes until potatoes are tender.
Enjoy!
