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Manhattan clam chowder

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Ingredients/Components

salt - 2 tsp
12 oz - 1 can
pepper - 1/4 tsp
diced green pepper - 1/2 c
bay leaf - 1 item
chopped parsley - 2 Tbsp
celery, diced - 1 c
sliced onion - 1 c
diced potatoes
dried thyme leaves
slices bacon, diced - 6 item
or 4 cans minced or chopped clams - 3 item

How to make manhattan clam chowder:

In 6-quart pot, saute diced bacon until crisp. Add onion, celery and green pepper; cook over low heat, 5 minutes, stirring occasionally. Add tomatoes to veggie mixture. Drain clams, reserve liquid; set clams aside. Add water to clam liquid to equal 1-quart. Pour into pot. Add salt, pepper, bay leaf and thyme. Bring to boil, reduce heat; simmer covered 45 minutes. Add potatoes (more or less to your liking); cover and cook 25 minutes. Add clams; simmer 15 minutes, uncovered. Add parsley; serve hot with crackers.

Recipe categories: Soups & stews, Chowders, Clams.

Rating:

3.3

Average rating: 3.3, total votes: 6

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