A thin broth that is both rich and creamy with tons of tender sweet clams and fresh vegetables. This chowder/soup/stew is a little bit of a mash-up of both New England Style and Manhattan style. It is AMAZING.
salt**if needed. Taste the finished soup before you add the salt.
1½ to 2 pounds (cooked) frozen clamsBest place to buy these are an Asian grocery store in the frozen seafood section.
Assemble your ingredients.
Try to use crushed tomatoes. I have tried this recipe with both tomato paste and tomato sauce and it just didn’t quite work.
I use a lactose-free half and half so that my whole family can enjoy this! You can use traditional half and half or even heavy cream.
** You can buy the lactose-free half and half from Sprouts grocery store.
Dice your veggies! This is the hardest part of this whole recipe! …and yet so easy!
In a deep sauce pan heat 1 to 2 tbsps of olive oil. Add all veggies and sauté for 5 minutes.
Add chicken broth, clam broth and crushed tomatoes. Simmer until veggies are soft, about 20 minutes.
I buy fully cooked baby clams from my local Asian market. They just need to be warmed through – if yours are fully cooked only add at the end so they stay sweet and tender.
Turn off heat and add the half and half.
Leftovers can be stored in the refrigerator and rewarmed.