Manhattan Style Clam Chowder
- ¼ lb bacon (diced)
- 1 onion (chopped)
- 19 oz canned diced tomatoes
- 1 pint clamato juice
- 1 can St. Jean’s clam nectar
- 2 carrots (chopped)
- 2-3 stalks celery (chopped)
- 2 medium potatoes (diced)
- ¼ tsp thyme
- 2 cans St. Jean’s Whole Butter Clams (chopped)
Saute bacon. Add onion and cook until transparent.
In large pot combine tomatoes, clamato juice, nectar from clams, carrots,celery, potatoes, parsley and thyme. Bring to boil.
Turn heat down and add chopped butter clams, bacon and onions. Simmer gently for about 1 to 1½ hours.
It says add tomatoes, but only clamato juice is listed under ingredients. How many tins of tomato?
Thank you for catching that! Recipe calls for 19oz of canned diced tomatoes.