Manhattan-Style Clam Chowder

Name: Manhattan-Style Clam Chowder
Total time: 170
Yield: 12
Ingredients: 2 (28 ounce) cans diced tomatoes, undrained; 2 (28 ounce) cans crushed tomatoes, undrained; 4 (6.5 ounce) cans minced clams, undrained; 2 tablespoons Worcestershire sauce; 1 tablespoon dried oregano; 1 tablespoon dried basil; 0.5 teaspoon onion powder; 3 drops hot pepper sauce; 8 potatoes, cubed; 7 carrots, sliced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 stalk celery, diced; salt and ground black pepper to taste

Recipe by Halie from allrecipes.com

Dinner 3 Hr. 50 Mins.

Ingredients

12 servings

•

2 (28 ounce) cans diced tomatoes, undrained
•

2 (28 ounce) cans crushed tomatoes, undrained
•

4 (6.5 ounce) cans minced clams, undrained
•

2 tablespoons Worcestershire sauce
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1 tablespoon dried oregano
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1 tablespoon dried basil
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0.5 teaspoon onion powder

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3 drops hot pepper sauce
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8 potatoes, cubed
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7 carrots, sliced
•

1 red bell pepper, chopped
•

1 green bell pepper, chopped
•

1 stalk celery, diced
•

salt and ground black pepper to taste

Instructions

Combine diced tomatoes, crushed tomatoes, and clams together with juices in a large stockpot over medium heat. Stir in Worcestershire sauce, oregano, basil, onion powder, and hot pepper sauce. Simmer for 30 minutes.
Stir in potatoes, carrots, bell peppers, and celery. Simmer, stirring occasionally, for 2 to 3 hours. Season with salt and pepper.