One New Year’s Tradition in my family is to make a hot, steamy, creamy, delicious pot of clam chowder for the evening meal. We’ve done this several times together as a family of four.
This year, when I saw this recipe on The Scramble, I knew I wanted to test out this Manhattan Clam Chowder and sub it in for our regular creamy soup. The results did not disappoint!
Between the fresh Thyme and the garnish of Parmesan cheese, I was sold. We will definitely be making this for our NYE dinner moving forward. Do you have family food traditions for New Year’s Eve?
Have a glorious Wednesday, friends! I’d love to hear how your chowder turns out!
1 Tbsp. butter
2 large yellow or white onions, chopped
1 stalk celery, sliced
3 carrots, diced
10 3/4 oz. condensed tomato soup
8 oz. tomato sauce
2 1/2 cups water
1 large russet (baking) potato, peeled and diced
1/4 cup fresh parsley, chopped
2 – 3 tsp. dried thyme, to taste
1 cup frozen corn kernels
10 oz. canned whole clams, with their juice (optional)
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
In a large stockpot, melt the butter over medium heat. Add the onions and sauté them until they are slightly softened, 5-8 minutes. Add the celery and carrots and sauté them for about 5 minutes.
Add the tomato soup, tomato sauce, and water. Raise the heat and bring it to a boil. Add the potatoes, parsley, and thyme. Reduce the heat and simmer the soup gently for 30 minutes, stirring occasionally. (Meanwhile, prepare the salad, if you are serving it.)
Turn off the heat and stir in the corn and clams (optional). Season it with salt and pepper to taste. Serve it immediately, or refrigerate it for up to 3 days.
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