- Four 10-oz. cans of baby clams
- Four 14.5-oz. cans of Italian style diced tomatoes
- Four 14-5 oz. cans of crushed tomatoes
- 6 carrots, chopped
- 2 stalks celery, diced
- 8 gold tomatoes, cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/4 cup clam juice
- 1/3 cup dry white wine
- 1 1/2 tablespoons dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 tablespoons Worcestershire sauce
- 3 drops hot pepper sauce
- 1/2 teaspoon onion powder
- salt to taste
- ground black pepper to taste
Combine tomatoes, clams, clam juice, wine, sauces, and herbs in a large pot. Simmer about 30 minutes. Add vegetables and simmer 2 to 3 hours, stirring occasionally, or cook in a crock pot on low for 6 to 8 hours. Salt and pepper to taste.
The gold potatoes have a great texture with this soup. It’s good fresh, but better the next day. This recipe makes a ginormous batch! Yes, I know this is not vegan because of the clams, but it is fast friendly.
Adapted from http://allrecipes.com/Recipe/Manhattan-Style-Clam-Chowder/Detail.aspx
