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Quick Manhattan Style Chowder

  Bacon 1⁄4 Pound, diced
  Garlic clove 1 Large, minced
  Onion 1 , chopped
  Green pepper 1 , seeded and chopped
  Chicken stock/Chicken broth 2 Cup (32 tbs)
  Canned stewed tomatoes 28 Ounce (1 Can)
  Canned minced clams 16 Ounce, undrained (2 Cans, 8 Ounce Each)
  Canned baby clams 10 Ounce, undrained (1 Can)
  Barley 1⁄2 Cup (8 tbs)
  Freshly ground black pepper To Taste
  Hot pepper sauce To Taste
  Rye toast 6
  Salt To Taste

Brown bacon with garlic in heavy-bottomed large saucepan or Dutch oven over medium-high heat.
When bacon is almost crisp, add onion and green pepper and saute until tender .
Stir in stock and tomatoes.
Add clams and barley and blend well.
Bring mixture to boil, reduce heat and simmer to desired thickness, about 20 to 30 minutes.
Add tomato juice to thin, if desired.
Season to taste with salt, pepper and hot pepper sauce.

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Quick Manhattan Style Chowder Recipe