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! 🙂
Lots of nice pics Michelle! Congrats on the addition of a girl to the bunch.
Thanks Lisa! We’re so blessed to have our baby girl, and the 4 boys are each determined to be the best big brothers ever (so she’s pretty spoiled, hehe)
Apple juice is a surprising ingredient. I love chowder of any kind and am anxious to try your recipe. BTW, you do a great job with your photos.
The apple juice seems to cut the acidity of the tomatoes a bit. I recommend adding it (and the lemon juice) a little at a time…tasting as you go. That way you can adjust the flavor to your preference. Probably should have mentioned that, but didn’t think to until now.
Thanks for the comment and follow! Always happy to meet new friends! I hope you enjoy your visits here! 🙂
Living in New England, I usually make white clam chowder with cream. I think it is time to try a red one for a change.
I love the creamy white clam chowder too! 🙂 I never had the red kind until I married my husband…who likes the red kind.
Thanks for visiting! 🙂
Yummy, easy too Michelle. Thanks for sharing with the newbie party.
Thanks Debbie! 🙂
Your chowder looks delicious~ some crusty bread and a glass of wine and I’d be a happy girl 🙂
Thanks Mary! Thanks for visiting…have a great day! 🙂
Love your seafood recipes, so delicious!
Thanks, Belle! 🙂
I saw this on Foodie Friday. My hubby loves clam chowder, and I think he would love this recipe. I am a new follower. Patsy.
My blog link is incorrect in the note above, Oops! Patsy
Thanks Patsy for the comment and follow! I hope you and your husband enjoy this recipe! 🙂