Clam Chowder
I love the carrots and celery in this Manhattan-style chowder as they add a touch of natural sweetness.
2 jars Cucina Fresca Pomodoro Sauce
3 Tbl. olive oil
1 cup celery, diced
1 cup carrots, diced
1 Tbl. fresh parsley
1/4 tsp. dried thyme
4 cans chopped clams in clam juice 6.5 oz
salt and black pepper to taste
Heat olive oil over medium heat in pan. Add carrots and celery, sweat for 5 minutes. Add Cucina Fresca Pomodoro Sauce, parsley, and thyme; simmer until carrots and celery are soft, about 15 to 20 minutes. Add clams and clam juice, bring to quick boil. Adjust seasoning with salt and pepper.
6 to 8
