Manhattan Clam Chowder

• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 ribs celery, chopped
• 2 carrots, sliced
• 3 tablespoons all-purpose flour
• 1 6 1/2-oz. can minced clams, drained (reserve juice)
• 1 tablespoon tomato paste
• 1 14 1/2-oz. can diced tomatoes
• 1 15-oz. can whole potatoes, drained, rinsed and diced
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon Italian seasoning
• Salt and pepper
• Oyster crackers, for serving, optional

1. In a large saucepan over medium heat, warm vegetable oil. Add onion, celery and carrots to pan. Cook, stirring often, until softened, about 7 minutes.
2. Sprinkle in flour and cook for 2 minutes, stirring vigorously. Add 4 cups water and reserved clam juice. Bring to a boil, stirring constantly. Stir in tomato paste, tomatoes, potatoes, crushed red pepper and Italian seasoning; season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in clams and simmer until heated through, about 2 minutes longer. Serve hot (with oyster crackers, if desired).

vegetable oil, onion, celery, carrots, allpurpose, clams, tomato paste, tomatoes, potatoes, red pepper, italian seasoning, salt, oyster crackers

Taken from www.myrecipes.com/recipe/manhattan-clam-chowder-0 (may not work)