Popular Recipes Zesty Manhattan Clam Chowder

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Zesty Manhattan Clam Chowder

"This is a family recipe that we finally got my father-in-law to share. It can be easily adjusted for the kick that suits your taste. People can also add chopped jalapenos to their individual bowls if they want a zestier chowder."

Ingredients :

• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 2 (14.5 ounce) cans crushed tomatoes
• 4 cups diced potatoes
• 2 cups chopped onions
• 3 carrots, chopped
• 1 large green bell pepper, chopped
• 1 large red bell pepper, chopped
• 4 stalks celery, chopped
• 2 jalapeno peppers, chopped
• 3 cups water
• 3 cubes chicken bouillon
• 2 cubes beef bouillon
• 1 (32 ounce) bottle tomato and clam juice cocktail (such as Clamato®)
• 1 tablespoon white sugar
• 1 teaspoon thyme leaves
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 4 (6.5 ounce) cans chopped clams
• 1 cup skim milk
• 3 tablespoons all-purpose flour

Instructions :

Prep : 40M	Cook : 8M	Ready in : 2H52M

• Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot.
• Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
• Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
• Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.

Notes :

• For more kick, add 1/4 cup Frank's® Hot Sauce or 2 more jalapeno peppers.

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