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Manhattan clam chowder

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Ingredients/Components

water - 3 c
chopped celery - 1/2 c
chopped carrots - 1/2 c
salt and pepper to taste - 1 item
chopped parsley - 1 item
green pepper, chopped - 1/2 c
large onion, chopped - 1 item
thyme - 1/8 1/4
diced potatoes - 3 c
cooked or canned tomatoes - 3 c
salt pork or 4 slices bacon or 2 Tbsp - 1/4 lb
clams and liquid - 1 pt

How to make manhattan clam chowder:

Saute pork or bacon. Remove when soft or crisp. Save 1 to 2 tablespoons fat. Add onion, pepper and celery; saute until golden brown. Add carrots, potatoes and water and salt. Simmer until almost tender. Add the hard part of clams and juice. Simmer over low heat 30 minutes. Add chopped soft part of clams, thyme and tomatoes. Simmer 10 minutes. Season with salt and pepper to taste. Sprinkle with chopped parsley. Makes about 3 quarts.

Note: To chuck clams, place in freezer about 1 hour or steam lightly until open. You can use canned clams and juice, but they are not as good.

Recipe categories: Soups & stews, Chowders, Clams.

Rating:

Average rating: 4, total votes: 5

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