The richest, reddest, and most sought-after cake in my region…So simple to prepare… beautiful to serve!
| Prep Time: | 40 mins |
| Cook Time: | 2 hrs 12 mins |
| Total Time: | 2 hrs 52 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 2 (14.5 ounce) cans crushed tomatoes
- 4 cups diced potatoes
- 2 cups chopped onions
- 3 carrots, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 4 stalks celery, chopped
- 2 jalapeno peppers, chopped
- 3 cups water
- 3 cubes chicken bouillon
- 2 cubes beef bouillon
- 1 (32 ounce) bottle tomato and clam juice cocktail (such as Clamato®)
- 1 tablespoon white sugar
- 1 teaspoon thyme leaves
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 4 (6.5 ounce) cans chopped clams
- 1 cup skim milk
- 3 tablespoons all-purpose flour
Instructions
- Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot.
- Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
- Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
- Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.
- For more kick, add 1/4 cup Frank’s(R) Hot Sauce or 2 more jalapeno peppers.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 8 g |
| Protein | 31 g |
| Saturated Fat | 0 g |
| Sodium | 2064 mg |
| Sugars | 17 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This is hands down the best Manhattan style chowder I’ve ever tasted. I did not change anything except doubled the chili powder cause we love heat. Magnificent. Thanks for sharing.
I was reluctant at first to make such a huge amount of soup without trying it first….
I followed the recipe and it was just the right amount of “zesty.” To save time i completed steps 1-3 the night before, and reheated and finished step 4 just before serving.