Washington Clam Chowder

SERVES: 6

COOK TIME: 15 Min

I know, I know - it's supposed to be Manhattan Clam Chowder. But there's a great little place right over the George Washington Bridge that serves a super version of this to New York and New Jersey fans.

What You'll Need

1/2 of a small onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
1 medium-sized potato, peeled and diced
3 cans (6½ ounces each) chopped clams, undrained
2 bottles (8 ounces each) clam juice
1 can (28 ounces) whole tomatoes, drained and coarsely chopped
1/2 teaspoon seafood seasoning

What to Do

Coat a soup pot with nonstick vegetable spray. Add the onion, celery, and carrot and cook over medium heat for 3 to 5 minutes, or until the carrots are tender, stirring frequently. Add the remaining ingredients and bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 8 to 10 minutes, or until the potatoes are tender.