I wish more restaurants would serve Manhattan style clam chowder. It’s much lighter than the creamy n
New England version. Luckily it’s easy to make in the Sun Oven.
Sun Oven Manhattan Clam Chowder
1 tablespoon olive oil
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1 onion, finely chopped
2 cloves garlic, minced
1 medium russet potato, peeled and chopped
2 (6 1/2-ounce) cans chopped clams with their juice
2 bay leaves
1 (14 1/2-ounce) can diced tomatoes
1 (8-ounce) bottle clam juice
1 teaspoon dried oregano
3/4 teaspoon dried thyme
4 slices bacon, crisp cooked and crumbled
Set Sun Oven out to preheat.
In a large pot, combine the oil, celery, carrots, onion, and garlic.
Cover and cook in the Sun Oven until the vegetables are softened, about 20 minutes.
Add the potato, clams with their juice, bay leaves, diced tomatoes, clam juice, oregano, and thyme.
Cover and continue cooking in the Sun Oven until potatoes are tender and flavors have blended, 1 1/2 to 2 hours. Discard bay leaves. Ladle soup into bowls and sprinkle with bacon.
Makes 4 to 6 servings.