Manhattan Clam Chowder

Last night I made homemade Manhattan Clam chowder, not the same way I am used to having it, but it was yummy!

2 Cans Whole Mini Clams

1 tsp of Clam Juice (may want to add more for taste)

1 Bay Leaf

2 Celery Stalks - diced

1 Large Carrot - diced

1 Onion - chopped

2 Garlic Cloves - chopped

2 15oz Cans of diced Tomatoes

8 Cups of chicken broth

Salt and Pepper to Taste

Oregano, Parsley and Paprika to taste

4 Tbsp of Butter

1 Tbsp of flour

1. Melt the butter in a medium size soup pan and cook the onions and garlic until the onions start to become translucent.

2. Add in the carrots and celery and cook until they start to soften. Next add the can diced tomatoes and the juice from the cans. Allow these ingredients to heat up for about 3-5 minutes or until it starts to boil. Make sure to stir occasionally.

3. Add remaining ingredients and bring the soup to a boil. Allow the soup to boil for about 5 minutes stirring occasionally.

4. Soup will be ready to go, remember it will be very Hot you may want to let it cool some before you serve it.

Tips: Serve with crackers, oyster crackers are my personal favorite with clam chowders. you can sprinkle parsley on top to make it look fancy. Potatoes can also be added in the soup. Finally, if you let it sit over night the flavors tend to blend together some, of course refridgerate it when you do this.