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Serves/Makes: 8 - 10

Ingredients:

• 2 pounds littleneck clams, scrubbed 4 (6.5-ounce.) cans chopped clams
• 1 (14-ounce) can diced tomatoes
• 1 (6-ounce) can tomato paste
• 2 potatoes, peeled and diced
• 1 onion, diced
• 2 tablespoons butter
• 3 stalks celery, chopped
• 3 carrots, peeled and chopped
• 1/4 cup all-purpose flour
• 4 cloves garlic, sliced thin
• 8 cups fish stock
• Salt and freshly ground pepper to taste

How to cook:

• Heat the butter in your soup pot over medium heat and add the onion, carrots, celery, and garlic, cover, and sweat until very soft.
• Add the flour and stir vigorously as quickly as you can.
• Stir in the stock, potatoes, tomato paste, and the diced tomatoes with their juices and simmer until the potatoes are soft, about 20 minutes.
• Add the canned clams, along with their juices, and the littleneck clams and season with salt and pepper.
• Simmer until the littlenecks open up.
• Enjoy the Manhattan Clam Chowder served steaming hot.

Notes:

Oven: 700 watts
Preparation time: 10 minutes
Cooking time: 22 to 24 minutes
A real delight form Eastern Canada.
Serve this dish with hot biscuits or homemade oat bread.
Even though this is not a soup, it should be served into soup bowls.

This recipe for Manhattan Clam Chowder serves/makes: 8 - 10

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Main Ingredient: Clams
Preparation Method: Soups/Chowders
Cuisine: American