SAL AND PHYL’S MANHATTAN CLAM CHOWDER

(Sal’s recipe, a few changes by Phyl) Serves 4-6

4 T. BUTTER

½ C. FLOUR

If not watching your weight, mix the two above and

set aside.

1 CHOPPED ONION

2 CHOPPED STALKS OF CELERY

1 OR 2- 15 to 20 oz. CANS OF CLAMS (UP TO YOU)

10 OZ. BOTTLE OF CLAM JUICE.

2 TSP. FISH BOUILLON ( OR CHICKEN)

1 CAN STEWED TOMATOES

½ C. CHOPPED GREEN PEPPER

4 C. WATER

1 TSP. CHOPPED FRESH THYME

1/8 TSP. WHITE PEPPER

 

 

 

2 MEDIUM POTATOES, PEELED AND DICED

¼ C. SOY SAUCE

¼ C. RED WINE

JUICE FROM ¼ LIME

Combine onions, celery, clams, clam juice, bouillon, tomatoes, bell pepper and water in 3 qt. pot. Bring to boil and simmer until vegetables are tender, about 25 to 30 minutes.Add rosemary and thyme, pepper, potatoes, soy sauce, red wine and lime juice and cook another 10 to 15 minutes until potatoes are tender.

Add salt if needed.

(If you are weight watching crush some vegetables  a little to thicken soup and serve.)

Otherwise, add a little hot soup to flour/water roux, mix until creamy and add to large pot. Simmer 2-3 minutes and serve.