Manhattan Clam Chowder


  • 2 med carrots, chopped
  • 1 onion, chopped
  • 2 stalks celery, chopped OR ¼ bunch parsley, chopped
  • 2 T. olive oil
  • 1 28-oz can diced tomatoes
  • 1 cup boiling water
  • 1 tsp. Better Than Bouillon vegetable bouillon
  • 3 cans chopped clams with their juice
  • 1 can sliced new potatoes
  • salt and pepper to taste

Saute vegetables in olive oil. Add tomatoes and clams (with their juice). Mix the 1 tsp. Better Than Bouillon with the boiling water and add to soup. Add new potatoes and heat through. Terrific the next day!