Zesty Manhattan Clam Chowder
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 cups
Potatoes (diced)2 cups
Onion (chopped)1 large
Green Bell Pepper (chopped)1 large
Red Bell Pepper (chopped)4 stalks
Celery (chopped)3 cups
Water1 tbsp
White Sugar1 tsp
Thyme Leaves1 tsp
Chili Powder1 tsp
Garlic Salt1 tsp
Ground Black Pepper1
Bay Leaf1 cup
Skim Milk3 tbsps
All-Purpose FlourDirections:
1
Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot
2
Bring water to a boil in a small saucepan
3
Stir in chicken bouillon and beef bouillon cubes until dissolved
4
Pour over tomato mixture in the stockpot
5
Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot
6
Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes
7
Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes
8
Stir into the stockpot and simmer until flavors combine, about 30 minutes