The Manhattan clam chowder is perfect for freezing. It only takes 30 minutes to prepare.

Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, cubed
1/2 green pepper, diced
One 14.5oz can stewed tomatoes, rough chopped
2 TBLS of celery sliced thin
1 bottle of clam juice

Directions;
Drain the canned clams juice into a pot and set aside the clam pieces. Place all the other ingredients into the pot except the bottled clam juice.   Add as much of the bottled clam juice as you like to your desired thickness. Simmer covered on low for about 25 minutes. Add the clams and stir. Serve with crackers.