Manhattan Style Clam Chowder

It's still soup weather around here.  Bitter cold, damp, snow, sleet and blowing cold winds.  Fun!  Actually I am one of the few people around that actually enjoys winter.  I like the cuddle up thing.  I like the soup thing.  I like snuggling under blankets.  So I am totally okay with the cold until about mid to late March, then I have had enough.  Ready for warmer weather and of course the farmers market.  Fresh fruit and vegetables.  It's all about the food you know. 

I used my Red Pack crushed tomatoes for this recipe.  It was delicious.  And as always soup is even better the second day.

*A reminder that the giveaway is open until noon Saturday, Eastern time for US residents only.

 
Manhattan Style Clam Chowder
1 cup corn, chopped
1 1/2 cups potatoes, chopped
1 cup green beans, chopped
1 red bell pepper, chopped
2 carrots, chopped
3 ribs of celery, chopped
1 onion (about a cup)
2 cloves garlic, minced
1- 32 ounce can crushed tomatoes
1- 64 ounce can clam juice with clams
2 cups water or broth
2 cans of clams
1 bay leaf
1 teaspoon thyme
a couple shakes of Tabasco sauce
3 tablespoons butter

In a  soup pot saute onions, celery, red pepper and carrots in butter until onions become translucent.  Add garlic, thyme and bay leaf cook one minute more.  Open all the cans and strain the clams from the broth.  Place clams in bowl and reserve in the refrigerator.  Add clam broth to soup along with two cups of water.  Bring to a boil.  Add potatoes, Tabasco and salt and pepper and green beans.  Cover and cook until potatoes are just tender.  Add in tomatoes.  Bring to a boil.  Add in all the reserved clams.  Heat just until the clams are warmed.