Keywords:  Category:  -- All -- All FruitsAll vegetablesAppetizersBerriesChutniesCitrusDairyDessertsDried fruitsDrinksEggsFishFruitsGameGrainsHerbsLeafvegMealsMeatsMethodsMiscellaneousNutsOccasionsOffalPastasPastriesPoultryPulsersSaladsSeafoodsSmallgoodsSpecial dietsSpicesStewsStonefruitsTubersVegetables           Home Page » Dishes » Seafoods         Manhattan (Red) Clam Chowder     Convert to US/English units Manhattan (Red) Clam Chowder - print recipe         Yield: 6  Ingredients:   2 cup Fat-free chicken broth 2 cup Diced potatoes 1/2 cup Diced carrots 1/2 cup Diced celery 1/2 cup Diced onion 1   Clove garlic, minced 1/2 tsp Dried thyme 1/4 tsp Dried oregano 1/8 tsp Black pepper 4 can Minced clams, with juices (6 1/2-ounce) 1 1/2 cup Chopped fresh tomatoes, or canned diced tomatoes 1 can Tomato sauce, (8-ounce) 1/4 cup Snipped parsley, loosely packed Method: In a large saucepan combine the chicken broth, potatoes, carrots, celery, onion, garlic, thyme, oregano, and pepper. Bring to a boil. Reduce the heat and cover and cook about 20 minutes until the vegetables are tender. Stir in the undrained clams, tomatoes, and tomato sauce. Heat until bubble. Stir in the parsley and serve. Makes 6 servings (1 1/2 cups each) Rating:  0  Hits:  81 Rate this recipe: 5 4 3 2 1     More recipes Crabmeat Soup Scalloped Onion Trio Squiddles Scalloped Bamboo Virginia Sauer's Scalloped Carrots Scalloped Whole Kernel Corn Scalloped Corn for Two Amy t. Corn Escallop Crabmeat Maquechoux Sweet Peppers Stuffed with Scalloped Corn

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