Homemade Soups and Stews
MANHATTAN CLAM CHOWDER

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• 4 stalks Celery, finely chopped
• 2 or 3 medium potatoes, peeled and cut into small cubes
• 4 or 5 medium carrots, peeled and diced
• 1 28 oz can of stewed tomatoes
• Sea Salt
• water
• Olive Oil
• onions, finely chopped
• garlic, minced
• 1 can peas
• 2 cans clams, drained (reserve liquid)
• Fresh Parsley, for garnish

• Drain clams well, reserving the liquid.
  
  
• Add celery, potatoes, carrots, tomatoes, sea salt to a large pot.
  
  
• Add the clam juice and water to cover vegetables.
  
  
• Cook over medium heat for one hour or until vegetables are tender.
  
  
• Fry the onions and garlic in 1-2 tablespoons of olive oil until translucent and add to soup pot.
  
  
• Add peas and clams. Cook for 20-30 minutes on low heat setting to heat the clams.
  
  
• Serve immediately, garnished with Fresh Parsley.

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