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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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4.156665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2511 Calories from Fat 937

% Daily Value*

Total Fat 104 g160.2%

Saturated Fat 34.9 g174.5%

Trans Fat 0 g

Cholesterol 419.1 mg139.7%

Sodium 2847.3 mg118.6%

Total Carbohydrates 249 g83%

Dietary Fiber 34.1 g136.4%

Sugars 51.4 g

Protein 154 g307.3%

Vitamin A 337.4% Vitamin C 689.3%

Calcium 105.4% Iron 843%

*Based on a 2000 Calorie diet

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Another Manhattan Clam Chowder Recipe