Try this Manhattan Clam Chowder, a soup iconic of the east coast. Serve yourself a delicious bowl, piping hot and garnished with oyster crackers.
3 tablespoons vegetable oil
1 onion, chopped
2 ribs celery, chopped
2 carrots, sliced
3 tablespoons all-purpose flour
1 6 1/2-oz. can minced clams, drained (reserve juice)
1 tablespoon tomato paste
1 14 1/2-oz. can diced tomatoes
1 15-oz. can whole potatoes, drained, rinsed and diced
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
Salt and pepper
Oyster crackers, for serving, optional
How to Make It
In a large saucepan over medium heat, warm vegetable oil. Add onion, celery and carrots to pan. Cook, stirring often, until softened, about 7 minutes.
Sprinkle in flour and cook for 2 minutes, stirring vigorously. Add 4 cups water and reserved clam juice. Bring to a boil, stirring constantly. Stir in tomato paste, tomatoes, potatoes, crushed red pepper and Italian seasoning; season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in clams and simmer until heated through, about 2 minutes longer. Serve hot (with oyster crackers, if desired).