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Red Clam Chowder

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
8 servings
Dinner New England
Red Clam Chowder
Ingredients
  • 1 (46 fluid ounce) can clam juice
  • 1 (10 ounce) can whole baby clams, drained and juice reserved
  • 2 onions, chopped
  • 3 large carrots, chopped
  • 3 large potatoes, peeled and cut into 1/2-inch cubes
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (6.5 ounce) can tomato sauce
  • 2 tablespoons dried parsley
  • ground black pepper to taste
Instructions
1
Combine the clam juice from a bottle with the liquid inside a can of clams in a large cooking vessel. Bring this mixture to a rolling boil.
2
Add sliced or chopped onion, carrots, and diced potatoes into the pot; then continue to cook over a medium heat source for 15 minutes, or until these vegetables are soft and tender.
3
Stir in a can of tomato soup and another can of tomato sauce; then add some chopped fresh parsley and a few grinds of black pepper to taste.
4
Add the clams from the can last, and continue to cook just until they are warmed through.