I am not the biggest fan of New England Clam Chowder, but I love, love, love the Manhattan variety.
I have been making this recipe for years and usually make a double or triple batch. It freezes great, but just make sure to use red or yellow skinned potatoes (russets fall apart too much in the cooking process and certainly in the freezing and defrosting).
Manhattan Clam Chowder
1 ½ tsp vegetable oil
½ cup chopped onion
½ cup sliced celery
½ cup sliced carrot
½ cup diced potatoes
1 (540 ml) can diced tomatoes in juice
1 (142 g) can baby clams
1 cup chicken stock
2 tbsp tomato paste
1 tbsp parsley flakes
1/8 - 1/4 tsp thyme
¼ tsp salt
1/8 tsp pepper
In a large pot, heat oil over medium heat; add onion. Cook 2 to 3 minutes
until transparent. Add celery, carrot, and potato; cook. Stir often until
tender. Add tomatoes and clams with juice. Add the chicken stock, tomato paste, parsley, thyme, salt and pepper, stir
until blended. Simmer 25 minutes or until vegetable are tender.