Manhattan Clam Chowder I

Manhattan Clam Chowder I — a clam recipe, 4 ingredients, about 90 min.

Serves 6 · 90 min · Clam

contains shellfish

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

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

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.
Chop all non-clam ingredients to match the clams in size.
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.
Cook the chowder, without boiling, until the celery begins to soften.

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