Seaside Oregon Manhattan Clam Chowder - cooking recipe

Ingredients

1/2 cup diced onion
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 cup diced red potatoes
1 cup water
1/2 teaspoon garlic
1 small bay leaf
10 ounces clams
16 ounces diced tomatoes with juice, drain and reserve juices
1/2 cup vegetable juice cocktail
1/2 teaspoon Worcestershire sauce
1 pinch salt
1 pinch fresh ground pepper
1 teaspoon lemon juice

Preparation

Saute diced onions, thyme, and red pepper flakes in extra virgin olive oil; cook, stirring occasionally, until the onions are translucent, about four minutes. Add the potatoes, along with the water, garlic, bay leaf and reserved juices from the clams and tomatoes. Bring to a simmer and cook until the potatoes are tender, about 8 to 10 minutes.
Add the drained tomatoes and fresh razor clams, vegetable cocktail juice and Worcestershire sauce; simmer 1 minute. Add salt and pepper to taste, then the lemon juice. Serve right away!