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Clam Chowder Manhattan Style

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Ingredients
  Salt pork/Bacon 4 Ounce, cut in small
  Onion 1 Cup (16 tbs), minced
  Chopped flat leaf parsley 2 Tablespoon
  Ground black pepper 1⁄2 Teaspoon
  Bay leaf 1⁄2
  Celery 2 Cup (32 tbs), minced
  Minced green pepper 1 Cup (16 tbs)
  Canned minced clams 48 Ounce
  Clam juice 16 Ounce
  Italian tomatoes 28 Ounce, drained, chopped, liquid saved (One 1 Pound, 12 Ounce Size Can)
  Potatoes 4 Cup (64 tbs), finley diced
  Butter 2 Tablespoon
  Chopped parsley 1 Tablespoon (For Garnish)
  Water 8 Cup (128 tbs)
  Pepper To Taste
Directions

In heavy soup pot cook salt pork with onion, parsley, and black pepper until pork starts to render fat.
Stir and cook 5 minutes.
Add bay leaf, celery, and green pepper; cook 15 minutes.
Add juice from minced clams, 1 bottle clam juice, liquid from tomatoes, potatoes, and water; simmer 25 minutes.
Add clams, tomatoes, and second bottle of clam juice; correct seasoning.
Add butter; sprinkle top with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Seafood

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