A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Manhattan Oyster Chowder
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- #96459
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons salad oil
3 medium potatoes, pared and diced
3 celery stalks, chopped
1 large leek, rinsed and diced
2 cloves garlic, crushed
1 can (16 ounce size) crushed tomatoes
1 bottles (8 ounce size) clam juice
1/2 cup dry white vermouth
3/4 teaspoon dried thyme leaves
1 yellow bell pepper, julienned
1 pint shucked oysters, with liquor
directions
In 5-quart Dutch oven, heat oil over medium heat. Add potatoes, celery, leek and garlic; saute 5 minutes.
Stir in tomatoes, clam juice, vermouth and thyme. Bring to boiling; simmer, covered, 20 minutes.
Add pepper; simmer 10 minutes. Stir in oysters and liquor; simmer 2 minutes.
If desired, sprinkle with chopped chives.
added by
Joanna
nutrition data
Nutritional data has not been calculated yet.
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