If not serving this soup straight out of the Sun Oven skip the last step. When you’re ready to eat, gently reheat the soup stove top and add the clams just before serving.
Manhattan-Style Clam Chowder
Ingredients
1/4 cup olive oil
1 onion, finely chopped
1 clove garlic, minced
1/2 pound yukon gold potatoes, peeled and cut into 1/2-inch dice
1 small zucchini, diced
1 stalk celery, diced
1 carrot, diced
1 (14-ounce) can fire-roasted diced tomatoes
2 (8-ounce) bottles clam juice
1/2 cup water
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 (6 1/2-ounce) can chopped clams
Preparation
Set Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 5 minutes. Add the potatoes, zucchini, celery, carrot, tomatoes, clam juice, water, oregano, and pepper. Cover and transfer to the Sun Oven. Cook until the flavors have melded, about 45 minutes. Stir in the clams with their juice and continue cooking until just heated through, about 10 more minutes.
Makes 4 servings.
