I can’t wait to share this recipe! This is one of my very favorite soups, but I only manage to make it once in a while. Maybe that’s what makes it special!
I’m not a huge potato fan, so I use turnips in my soup. I also like to add a touch of worchestershire and tabasco sauce to give it a little kick. It takes a bit of time to simmer on the stove, but it’s well worth the wait.
Spicy Manhattan Clam Chowder (makes 2 dinner servings)
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 c. celery
- 1 t. garlic
- 1 box of Pomi chopped tomatoes
- 8 oz. clam juice
- 1 bay leaf
- 1 t. dried oregano
- 1/4 t. salt
- 1/4 t. black pepper
- 1/2 t. worchestershire sauce
- 1/4 t. tabasco sauce
- 1 turnip, cubed
- 1 10 oz. can boiled baby clams (so, 5 oz. of clams and keep the liquid)
1. In a medium pot, saute onion, pepper, celery and garlic until vegetables are tender.
2. Add tomatoes, clam juice, juice from canned clams, bay leaf, oregano, salt, pepper, worchestershire sauce, and tabasco sauce. Bring the mixture to a boil, reduce heat, cover and simmer for 30 minutes.
3. Add turnips, and continue simmering, covered, for another 30 minutes.
4. Remove from heat, and stir the boiled baby clams into the soup. Serve!
If you enjoy clams, I have good news! They are an awesome addition to your diet. Clams are:
- a sustainable seafood choice
- low fat
- high protein
- rich in selenium, zinc, iron, magnesium and B vitamins like niacin
I’ve always preferred Manhattan Clam Chowder over Boston Clam Chowder. I guess I prefer the tomato base rather than a cream base. Do you like clams? Do you prefer one chowder over the other?