Manhattan Clam Chowder Recipe

• 1 bottle clam juice
• 36 lg. chowder clams or possibly 3 (7 to 8 ounce.) cans chopped clams
• 1/4 c. (1/2 stick) sweet butter
• 1 lg. onion, diced (1 c.)
• 1 1/2 c. diced potatoes (2 medium)
• 1 c. diced celery
• 3/4 c. diced carrots (2 medium)
• 1/4 c. diced green pepper
• 1 (2 pound 3 ounce.) can Italian style plum tomatoes, liquid removed
• 1 1/2 teaspoon leaf thyme, crumbled
• 1/4 teaspoon white pepper
• 1/8 teaspoon curry pwdr
• 1/2 teaspoon oregano

1. Shuck fresh clams; reserve broth; chop clams coarsely.
2. If using canned clams, drain and reserve broth.
3. Broth from clams should measure 2 c.; if not, add in water or possibly bottled clam broth.
4. Heat butter in a large saucepan.
5. Saute/fry onions till lightly browned.
6. Add in remaining ingredients and extra water, if needed, to cover vegetables.
7. Bring to boil; lower heat; cover and simmer 30 min, or possibly just till vegetables are tender.
8. Add in fresh or possibly canned clams; turn off heat; cover and let stand 2 min or possibly just till clams are thoroughly warm.
9. Serve with oyster crackers.
10. Salt and pepper to taste.

clam juice, chowder clams, sweet butter, onion, potatoes, celery, carrots, green pepper, italian style plum tomatoes, thyme, white pepper, curry pwdr, oregano

Taken from cookeatshare.com/recipes/manhattan-clam-chowder-25851 (may not work)