Manhattan Clam Chowder

Ingredients

• 2 cans clams, with juice
• 2 cups Parrot Chicken Broth
• 1 can diced tomatoes
• 2 potatoes, diced
• 2 celery stalks, chopped
• 1 carrot, diced
• 1 onion, diced
• 2 tbsp olive oil
• Thyme, salt and pepper, to taste

Directions

1. 1

   Heat the olive oil and sauté the onion, celery and carrot until soft.

2. 2

   Add the potatoes, tomatoes, clam juice and chicken broth; bring to a boil.

3. 3

   Reduce heat and simmer until the potatoes are tender (about 20 minutes).

4. 4

   Stir in the clams and thyme; cook for 5 more minutes.

5. 5

   Season with salt and pepper. Serve hot.