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Another Manhattan Clam Chowder

chef.pierre's picture
Ingredients
  Salt pork 1⁄4 Pound
  Potatoes 3 Medium
  Onion 1 Large
  Leeks 2
  Celery stalks 2
  Green pepper 1⁄2 Small
  Bay leaf 1⁄2
  Thyme 1⁄2 Teaspoon
  Tomatoes/3 cups canned tomatoes 3
  Boiling water 2 Cup (32 tbs)
  Cold water 4 Cup (64 tbs)
  Chopped chives 1⁄2 Tablespoon
  Chopped parsley 1⁄2 Tablespoon
  Shucked clams and liquor 1 Quart
  Salt To Taste
  Pepper To Taste
Directions

Dice salt pork.
Fry lightly in deep kettle.
Reduce heat, and add potatoes, onion, leeks, celery, green pepper, bay leaf and thyme.
Dip 3 tomatoes in boiling water, then quickly in cold water; peel, seed and chop.
Add to kettle with 4 cups cold water.
Drain liquor from clams, add it to pot and season lightly with salt and pepper.
Cover kettle; bring to boil over high heat.
Reduce heat, and simmer 30 minutes.
Meanwhile, in wooden bowl, finely chop clams.
Add to kettle, and poach over medium heat 4 minutes.
Stir in chives and parsley.
Serve at once with toasted and buttered sea toast crackers or New England pilot crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party

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