Manhattan clam chowder

Manhattan clam chowder



  • cooking oil - 3 4
  • diced green pepper - 1 c
  • chili powder - 1 tsp
  • sliced celery - 1 c
  • carrots, sliced - 2 item
  • medium potatoes, cubed - 3 item
  • large onion, coarsely chopped - 1 item
  • can stewed tomatoes, cut into small chunks - 1 oz
  • fresh, chopped clams or 3 6 oz - 1 lb
  • boiling water part chicken broth - 6 c
  • to 3 cloves garlic, minced - 2 item
  • salt and dried thyme more or less to taste - 1 item
  • chopped parsley optional - 1 item

How to make manhattan clam chowder:

*Note: If you use canned clams, add these with liquid during last 5 minutes of soup making.

Fry bacon until crisp. Remove, drain on paper towels, crumble and reserve. Discard all but 2 tablespoons of fat. Add onions, potatoes and carrots and saut? about 2 minutes. Add tomatoes, boiling liquids, fresh clams with their liquid, celery and garlic. Bring to gentle simmer and cook, covered, for 20 minutes. Add peppers and all seasonings. Simmer an additional 15 minutes.

If chowder is thicker than you like at this point, add some more hot liquid. Taste and adjust seasonings. Thicken simmering soup with 1 tablespoon cornstarch, diluted in 1/4 cup cold water. Simmer 5 minutes longer. Add chopped parsley and serve with crusty bread.

Note: Flavor improves if chowder is made day before serving.

Recipe categories: Soups & stews, Chowders, Clams.

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

Cause of complaint:

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