Manhattan clam chowder

Manhattan clam chowder



  • salt to taste - 1 item
  • minced parsley - 1 Tbsp
  • onion, finely chopped - 1 item
  • green pepper, diced - 1/2 c
  • thyme - 1/4 tsp
  • shucked or steamed clams, reserve the liquid - 2 c
  • 1/2-inch cube salt pork, diced small - 1 item
  • medium potato, peeled and diced 2 cups - 1 item
  • stewed tomatoes, peeled or chopped canned tomatoes - 2 c
  • freshly grounded pepper - 1 item
  • cup celery, diced - 1/2 item
  • carrots, diced and peeled - 1 c
  • fish stock or water - 1 c

How to make manhattan clam chowder:

Cook the salt pork slowly in a small skillet until fat melts and the scraps are brown. Remove the melted fat to large heavy kettle. Stir fry onion in the fat five to eight minutes until pale golden. Add remaining vegetables, water, salt and pepper. Cover and simmer 15 minutes. Remove from heat, add clams and clam liquid. Cover and let stand 1/2 hour to blend flavors. Return to heat and simmer about five minutes. Sprinkle with parsley and serve.

Recipe categories: Soups & stews, Chowders, Clams.

Manhattan clam chowder
Average rating: 3.8 of 5, total votes: 4
Cook. Time: PT35M
Total Time: PT35M

Cause of complaint:

Related ingredients:
sugar, pkg, butter or margarine, water, oil, paprika, chicken broth
You may be interested in these recipes: