oftt

Manhattan Clam Chowder

Print Email

3 (6.5 ounce) cans minced clams
1 1/2 cups water
1 (16 ounce) can petite diced tomatoes
1 cup chopped onion
2 potatoes, peeled and chopped into 1/2-inch pieces
1/2 cup finely chopped carrots
1 teaspoon salt
ground black pepper to taste
1/2 teaspoon dried thyme

 

Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.

In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 25 to 30 minutes or until the potatoes are soft.

Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.

 

(LD)

 

restaurant news

Redrum Burger
San Francisco
by Scott R. Kline

redrumsign.jpgRedrum Burger in Davis, CA sits catty-corner to an In-N-Out Burger just off the freeway. Redrum was there long before In-N-Out and judging from the line at lunch time on a recent Thursday, they...

Read more...
St. James Gate
Mid-Atlantic
by Carolyn Foster Segal

st.james.jpgTo reach the St. James Gate of Bethlehem, PA, you must thread your way through what seems like one of the last circles of Dante’s inferno: the lights and sounds of the casino are overwhelming....

Read more...
Dorchester: 224 Boston Street
Boston
by Kitty Kaufman

224 3Last year Boston Magazine named owner Kevin Tyo's 224 Boston Street: "Best Dorchester restaurant, neighborhood casual." Sadly, their website doesn't say when they opened. It's got to be 20 years...

Read more...
Gingergrass
Los Angeles
by Charles G. Thompson

gingergrass.jpgHungry!  Need.  Food.  Now.  There are times when eating becomes the thing I have to do before anything else.  Knowing of close-to-home restaurants is of paramount importance to me.  Luckily,...

Read more...