A hearty, tomato-based clam chowder with celery, carrots, mushrooms, green onions and potatoes.

Manhatten-Style Clam Chowder

2 tablespoons butter

2 tablespoons finely minced garlic

1 cup coarsely chopped celery

1 cup coarsely chopped carrots

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon coarse black pepper

1 cup sliced fresh mushrooms

1/4 cup all-purpose flour

4 cups clam broth

4 cups chicken broth

2 cups chopped clams

2 cups peeled, 1/4-inch diced potatoes

1 (28-ounce can) diced tomatoes, undrained

1 cup sliced green onion

Oyster crackers as an accompaniment

1. In a large pot, melt the butter over medium heat. Add the minced garlic and saute for 30 seconds.
2. Add the celery, carrots, thyme, paprika, black pepper and mushrooms. Stir and cook for 3 minutes.
3. Add the flour, stir and cook for 1 minute. Stir in the clam broth, chicken broth, clams, potato, tomato and green onion. Bring to a boil, cover, and simmer for 30 minutes or until the potato is tender.
4. Ladle hot soup into bowls and serve with oyster crackers.

Serves 8.