Zesty Manhattan Clam Chowder
Ingredients
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 2 (14.5 ounce) cans crushed tomatoes
- 4 cups diced potatoes
- 2 cups chopped onions
- 3 carrots, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 4 stalks celery, chopped
- 2 jalapeño peppers, chopped
- 3 cups water
- 3 cubes chicken bouillon
- 2 cubes beef bouillon
- 1 (32 ounce) bottle tomato and clam juice cocktail (such as Clamato)
- 1 tablespoon white sugar
- 1 teaspoon thyme leaves
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 4 (6.5 ounce) cans chopped clams
- 1 cup skim milk
- 3 tablespoons all-purpose flour
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeño peppers in a large stockpot.
- Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
- Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
- Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.
Source
Original recipe: View Original