Clam Chowder Manhattan Style
|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|
|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|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Water||8 Cup (128 tbs)|
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.