by Del Lobo

Created on: May 13, 2010

Quick and Easy Clam Chowder

Have you ever craved clam chowder and thought it was a difficult recipe?  Did you think that you would need to dig for clams, grow fresh tomatoes and potatoes?  Wrong again!  Good news folks.  Here is a tasty, easy, clam chowder recipe which you can make in a few short steps and impress your friends.   This recipe is generally known as Manhattan Clam Chowder.  I tend to prefer this recipe over the milk-based, creamy, New England one.    People who tend to have an aversion or allergy to dairy products like my recipe better.  I hope you will too.

Ingredients:

1/4 cup butter

1 28 ounce can of crushed tomatoes

1 16 ounce can baby clams (shelled)

1 medium onion fnely chopped

3 cloves of garlic finely chopped

5 medium potatoes, peeled and cut into cubes

1 cup water

1 tsp salt

1/2 tsp pepper

1 tsp dried basil

1 tsp dried oregano

Method:

On low heat, melt butter and saute onion and garlic for about 5-6 minutes.  Be careful not to brown the butter too much.  Add one cup water and the potatoes.  Bring to boil.  Turn down heat and cover pot.  Simmer for 8 minutes.  Add tomatoes, clams, salt, pepper and herbs.  Bring to boil again and turn down to simmer.  Simmer the ingredients for another 10 minutes.  Turn heat off, stir contents and let pot sit for 15 to 20 minutes before serving.   The flavors will mingle and voila!   In about 45 minutes, you will have a scrumptious clam chowder. 

I serve the chowder in white soup plates with herbed rolls on the side.   A caesar salad completes the meal.

Enjoy.

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