Manhattan Clam Chowder

Quick and easy to make, this soup is for a weekday night. You won’t believe how good it is.

Makes 3-4 large portions

1/2 cup chopped onion
1/2 cup chopped celery
1 Tbsp. vegetable oil
1 can chopped tomatoes, NOT drained
1 large baking potato, peeled and diced
1/2 cup chopped parsley
1 1/2 cups fish stock
1/2 tsp. dried thyme
1 small bay leaf
1 can (6.5 oz.) clams, drained but with juice reserved
3 Tbsp. soy sauce

Saute onion and celery in oil until translucent. Stir in can of tomatoes, potato, parsley, fish stock, thyme, bay leaf, clam juice, and 1/2 cup or so of water. Simmer 30 minutes, or until potato is tender. Stir in clams and soy sauce; heat through. Serve with crusty bread.

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