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Another Manhattan Clam Chowder

chef.pierre's picture
  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

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: 
Side Dish

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