Easy Manhattan Style Clam Chowder

Lately, I’ve been missing the beach…the sound of the waves crashing…the fresh air…pretty much everything. It’s only been a couple of months since our last visit, but already I’m wishing we could go again. We actually don’t live too far from the beach, but it’s far enough away that we would need to stay over…time to start saving to buy a beach house! Oh well, I can dream, can’t I? 😉

I’ve also been craving seafood and even though it’s pretty warm here, it was the kind of day you need a bowl of soup and some fresh bread. So I made some Manhattan clam chowder and some big homemade rolls.

This chowder makes a huge pot, so it’s ideal if you are feeding a crowd.

You will need:

1 onion, minced

3-4 cloves garlic, minced

6-7 medium to large potatoes, peeled and cut

4  10 ounce cans of whole baby clams, with juices

2  14.5 ounce cans of diced tomatoes, with juice

2 cups tomato juice

8 cups water

3 bay leaves

1/4 cup lemon juice

1/2 cup apple juice

3 TBSP powdered chicken boullion

5 TBSP sugar

1 tsp garlic powder

4 tsp onion powder

1 tsp salt

1 tsp black pepper

Lightly sauté onion and garlic in a little oil.

Add chopped potatoes, clams (juice and all), diced tomatoes (also with juice), tomato juice, water and bay leaves and bring to a boil.

Turn the burner down to medium-low. Remove bay leaves and discard.

Add in the lemon juice, apple juice and spices. Adjust seasonings to taste. Continue to simmer until potatoes are tender. Garnish with sour cream and parsley flakes and serve.

Delicious, easy and frugal, too! 🙂

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