Summer Living...and the Clam Chowder is Easy

In Arizona, we start school in just over one week. That means, I plan to max out the remaining days of summer any way I can! I'm still a kid at heart and cherish every long, hot, relaxing, school-free day. No setting the alarm. No homework. Winging-it for dinner. That's what I call summer. Here's a quick dinner for tonight, so you too can enjoy a stress-free day and still put something delicious on the table.

Manhattan Clam Chowder

If you don't want to purchase fresh clams, substitute 5 (6.5-ounce) cans of minced clams. Drain the clams before using. Also, I chose to use dried onion and garlic to save time (it's summer, remember?). If you want to use fresh, saute 1/2 cup of white onion and 2-3 minced garlic cloves in a little olive oil before proceeding with the recipe (add everything to the pot with the onions and garlic).

 

3 cups reduced-sodium chicken broth

15-ounce can diced tomatoes with green pepper, celery and onions

2 Yukon gold potatoes, cut into 1-inch cubes (peeled or unpeeled)

1 teaspoon dried oregano

1 teaspoon dried thyme 

1 teaspoon onion powder

1/2 teaspoon garlic powder

3 dozen clams (large cherrystone or quahog), shucked (about 2 cups)

Combine the broth, tomatoes, potato, oregano, thyme, and Old Bay seasoning in a large saucepan and set the pan over high heat. Bring to a boil and cook for 8 to10 minutes, until the potatoes are fork-tender. Decrease the heat to low, add the clams and simmer for 5 minutes, until the clams are opaque and cooked through. Season to taste with salt and freshly ground black pepper.

Serves 4