Manhattan Clam Chowder

Ingredients

• •3 tablespoons butter
• •1 medium onion, diced
• •2 stalks celery, diced
• •2 medium potatoes, peeled and diced
• •2 cans (6.5 oz each) chopped clams with juice
• •1 can (28 oz) crushed tomatoes
• •2 cups chicken or clam broth (gluten-free)
• •1 teaspoon dried thyme
• •2 bay leaves bay leaves
• •to taste Salt and pepper

Directions

1. 1Melt butter in a large pot over medium heat and sauté diced onion and celery until softened, about 5 minutes.
2. 2Add diced potatoes and cook for another 3 minutes, stirring occasionally.
3. 3Pour in the clam juice from the cans, broth, crushed tomatoes, thyme, and bay leaves.
4. 4Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
5. 5Stir in the chopped clams and simmer for an additional 5 minutes.
6. 6Remove bay leaves, season with salt and pepper to taste, and serve hot.

💡 Add clams near the end of Manhattan chowder and stop as soon as they are heated; prolonged simmering makes chopped clam meat tough.

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