Recipe for cooking manhattan clam chowder

Soups for Salads :: Chowders and Bisques

Manhattan Clam Chowder

1/4 C. margarine or butter
1 sm. onion, chopped finely
2 cans minced or whole clams, drained (reserve liquid)*
2 C. chopped finely potatoes
1 C. water
1/3 C. chopped celery
2 tsp. snipped parsley
1 tsp. salt
1/4 tsp. dried thyme leaves
1/8 tsp. pepper
1 (16 oz.) can tomatoes, undrained

Cook onion in margarine or butter in Dutch oven until onion is tender. Drain clams, reservings liquid. Stir clam liquid, potatoes, water and celery into onion. Cover and cook until potatoes are tender, about 10 min. Stir in clams and remaining ingredients. Break up tomatoes with fork. Heat to boiling, stirring occasionally.

* 1 pint shucked fresh clams with liquid can be substituted. Chop clams and add with the potatoes.