Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 3 tablespoons vegetable oil; 1 onion, chopped; 2 ribs celery, chopped; 2 carrots, sliced; 3 tablespoons all-purpose flour; 1 6 1/2-oz. can minced clams, drained (reserve juice); 1 tablespoon tomato paste; 1 14 1/2-oz. can diced tomatoes; 1 15-oz. can whole potatoes, drained, rinsed and diced; 1/4 teaspoon crushed red pepper; 1/4 teaspoon Italian seasoning; Salt and pepper; Oyster crackers, for serving, optional

13 ingredients

2 steps

Ingredients

3 tablespoons vegetable oil
1 onion, chopped
2 ribs celery, chopped
2 carrots, sliced
3 tablespoons all-purpose flour
1 6 1/2-oz. can minced clams, drained (reserve juice)
1 tablespoon tomato paste
1 14 1/2-oz. can diced tomatoes
1 15-oz. can whole potatoes, drained, rinsed and diced
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
Salt and pepper
Oyster crackers, for serving, optional

Directions

1

In a large saucepan over medium heat, warm vegetable oil. Add onion, celery and carrots to pan. Cook, stirring often, until softened, about 7 minutes.
2

Sprinkle in flour and cook for 2 minutes, stirring vigorously. Add 4 cups water and reserved clam juice. Bring to a boil, stirring constantly. Stir in tomato paste, tomatoes, potatoes, crushed red pepper and Italian seasoning; season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in clams and simmer until heated through, about 2 minutes longer. Serve hot (with oyster crackers, if desired).