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Tangy Manhattan Clam Chowder

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PREP TIME
40 min
COOKING TIME
132 min
TOTAL TIME
172 min
SERVINGS
8 servings
Dinner U.S.
Tangy Manhattan Clam 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
1
Combine a medley of Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large cooking vessel.
2
Heat water to its boiling point in a small saucepan. Add chicken bouillon and beef bouillon cubes, stirring until they are fully incorporated and no longer visible. Pour the liquid over the tomato mixture in the cooking vessel.
3
Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the cooking vessel. Cook this chowder mixture, stirring occasionally, until the potatoes are extremely tender, approximately 1 hour and 30 minutes.
4
Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until the clams are heated through, roughly 7 minutes. Stir this mixture into the cooking vessel and simmer until all the flavors have melded together, approximately 30 minutes.