Manhattan Clam Chowder

– 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

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