Simple egg and cheese breakfast casserole that is fluffy and slightly crunchy on the edges. Add it to your preferred omelet ingredients. Perfect for a Saturday morning spent lazily.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 12 |
Ingredients
- 2 (28 ounce) cans diced tomatoes, undrained
- 2 (28 ounce) cans crushed tomatoes, undrained
- 4 (6.5 ounce) cans minced clams, undrained
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- ½ teaspoon onion powder
- 3 drops hot pepper sauce
- 8 potatoes, cubed
- 7 carrots, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, diced
- salt and ground black pepper to taste
Instructions
- Combine diced tomatoes, crushed tomatoes, and clams together with juices in a large stockpot over medium heat. Stir in Worcestershire sauce, oregano, basil, onion powder, and hot pepper sauce. Simmer for 30 minutes.
- Stir in potatoes, carrots, bell peppers, and celery. Simmer, stirring occasionally, for 2 to 3 hours. Season with salt and pepper.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 9 g |
| Protein | 23 g |
| Saturated Fat | 0 g |
| Sodium | 633 mg |
| Sugars | 8 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
So as stated by many people this is way too much tomato flavor. It comes out more like a tomato soup than a clam chowder. I decided to follow the advice of Soupman and cut way back on the tomato. My wife doesn’t like chunks of stewed tomato so instead I used a regular 46oz jar of tomato juice and 64 oz of chicken stock. I also used 2 cans of minced and 2 cans of chopped clams along with a half a bottle more of clam juice. Bacon was an excellent addition to the recipe.
This is an excellent Manhattan style chowder. I did follow several other recommendations, and added a lot more clams. SoupMan recommended 1 1/2 tbsp of thyme. I added a little under 1 tbsp, and even with that reduction, it was too much. Overpowered the soup. I would suggest 1/2 tbsp, tops. Other than that, it is delicious.
Delicious.
I have made this soup a few times. Suggestions: first, cut the amount of tomatoes in half. The recipe calls for 114 oz. of tomatoes to 26 oz of clams. Second, at least double the amount of clams. I used 66 oz of clams. Every time you put your spoon in the bowl you are coming up with clams!!! I added three cloves of garlic, three large potatoes, and I chopped baby carrots which was easier probably three regular size carrots worth. I also added three bay leaves and half a cup of Chardonnay. The rest of the recipe I followed except I did not add salt.. The sodium in the canned tomatoes is more than enough. This yields 5 quarts of chowder.
Ok, I made a bunch of changes, as recommended by many reviewers, and it was great. I subbed half the tomatoes with chicken stock, used 46 oz canned baby clams, and sautéed the peppers, carrots, and celery first in some olive oil, and threw in lots of minced garlic. Plenty of cayenne and paprika, Worcestershire sauce, and a dash of soy sauce. Whole family couldn’t stop wolfing it down. (I ran out of time, or would’ve fried up some bacon and sautéed the onions in the bacon fat, before adding both in. I followed the recipes instructions to just throw the raw onions into the liquid, which surprisingly worked well). Yummers. Great base recipe.!
After reading the previous comments about this being too tomato-ey, we used only one 28-oz can of crushed tomatoes and it was great!! It is very thick, almost a stew, and delicious! The recipe makes a lot so this would be great for a crowd!
soooo good!
I took the suggestions of other reviewers and added garlic, a little chicken bouillon and a few bay leafs
Way too much tomato sauce. If I do it again I’ll substitute a can of tomato juice for the tomato sauce and add some clam juice.
Modified after reading all the reviews as follows and it was incredible: 12 cans of clams with juice, 8 oz jar clam juice, 1/3 cup chardonnay, a few sprigs of fresh thyme plus maybe 1/2 tsp dried, two dashes hot sauce instead of 3 drops, salt and pepper. Big hit with the entire family, and so simple.
My parents are from the East Coast and they have been missing their “red” Clam Chowder… I made it and they were very pleased with it!
This recipe was a great starter. It needed a lot of adjustments for seasoning as to take away the heavy tomato taste. Added thyme, fresh garlic, bacon and instead of hot sauce I added cajun seasoning instead for a more even subtle spice.
I made this following Soupman’s advise and…IT WAS EXCELLENT!!! Got so many compliments!
We love this recipe. We changed a couple things to suit us. Two more cans of clams. Some other recipies call for some BACON! added, check. What no garlic? uncivilized. one or two teaspoons please. Lastly we substituted onions for the onion powder. There was enough in this recipe to make 14 pints, which we pressure canned so we can have it anytime.
I used almost everything from the recipe. It was delicious, thanks for sharing
Wish I had read the other reviews (like I normally do) before making this soup. When made just by following the recipe, it tastes like a vegetable soup in a tomato broth with a hint of clam. It also makes ALOT of soup. I had to transfer it from my regular pot that I usually make spaghetti in, to a crab pot so I could add the veggies. I use allrecpies.com basically as a cookbook but this recipe was not a winner.
Thank you for sharing your recipe, but I tweaked it a little and it was scrumptious ?? I added the white wine, extra can of clams, no bacon, extra carrots, potatoes, Italian stew tomatoes, and crushed tomatoes, no dice tomatoes. My husband had three bowls of soup and I had two bowls of soup.
I absolutely love this recipe for Manhattan clam chowder (red) over the New England clam chowder (white)! I threw in a bunch of frozen veggies I had in the freezer, and because I am from the East Coast, I added in a few teaspoons of Old Bay. I served it with some French bread crusty rolls to sop up the soup…oh my it was Delish!!!
A good base to start with. Used all fresh ingredients. Started with a small pack of bacon, leaving the grease in for extra flavor. Used Italian stewed tomatoes. Extra clams and juice.1 can of clamato juice.3times the herbs and spices. Added 2 extra stocks of celery. Half an onion.fresh garlic.sea salt and fresh ground pepper. 4 large potatoes,cubed.and sliced carrots. Then simmered for 3 hours. Oh… I added a about a tablespoon of fresh parsley about half way through cooking.
So YUM! This is my first attempt at Clam Chowder-Oh my Heck! Will be making this again! Thank You for the hints SoupMan it came out perfectly. Looking forward to leftovers for lunch!
Delicious. Added my fresh tomatoes from garden instead of diced tomatoes. Added thyme, bacon, extra celery as per Soupman. Bacon is key! Whole family (3 fussy kids) loved it!