I highly suggest you give this a try if you've never thought about it before!
Thank you again to Mamma Maria from Mamma Maria's La Cucina for inspiring me to make this recipe. I made just a few minor changes. Here is the original Manhatten Clam Chowder Recipe.
P.S. Don't be intimidated by the long list of ingredients! This comes together very quickly, I promise! It took me about 15 minutes.
Manhattan Clam Chowder
1 6.5 oz. can minced clams (undrained)
1 6.6 oz. can chopped clams (undrained)
1 can whole baby clams (undrained)
3 stalks celery, chopped
3 carrots, peeled and chopped
3 potatoes, peeled and chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 chicken bouillon cube
4 dashes hot sauce
1/2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. red pepper flakes
1/2 tsp. black pepper
1 tsp. dried thyme
2 bay leaves
7.5 oz. Tomato Sauce
2 cups water
1/2 cup fresh parsley, chopped
Oyster Crackers to serve on the side.
In the bottom of your crock, place all the clams.
Next, dump in your potatoes, carrots, onions and celery.
Next, season with the garlic, bouillon cube, hot sauce, salt, garlic powder, onion powder, red pepper flakes, pepper, thyme and bay leaves.
Lastly, pour in your crushed tomatoes, tomato sauce and water. Give it a stir.
Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
Right before serving, add the fresh chopped parsley.
(My picture disappeared, sorry!)
Serve with some oyster crackers.