Manhattan Clam Chowder I
Ingredients
- 15 ounces (425 g) canned potatoes, or 2 small boiled potatoes
- 28 ounces (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice
- 6.5 ounces (184 g) canned chopped clams, minimum
- 2 stalks of celery
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Instructions
1. Core the tomatoes. Remove the pale parts and the seeds; the "meat" of the tomato will be what will be used. For canned tomatoes, a strainer will be helpful.
2. Chop all non-clam ingredients to match the clams in size.
3. If desired add spices. Suggestions offered include dill seed, basil, thyme, celery seed, tarragon, marjoram, and/or fresh cilantro. Alternatively, oregano can be used in lieu of the marjoram.
4. Cook the chowder, without boiling, until the celery begins to soften.
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