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Manhattan Clam Chowder

southern.chef's picture
Ingredients
  Bacon slices 4 , chopped
  Onion 1 , chopped
  Celery stalks 2 , chopped
  Garlic 1 Clove (5 gm), minced
  Water 2 Cup (32 tbs)
  Potatoes 2 Cup (32 tbs), diced
  Canned whole tomatoes 28 Ounce, undrained (1 Can)
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Canned minced clams 13 Ounce, undrained (Two 6 1/2 Ounce Cans)
  Cornstarch 2 Tablespoon
Directions

Cook bacon in a Dutch oven until lightly browned.
Add onion, celery, and garlic; saute until vegetables are tender.
Add water and next 4 ingredients.
Cover and cook over medium heat 20 minutes or until potatoes are tender.
Drain clams; reserve liquid.
Add cornstarch to liquid; stir until smooth.
Stir clams and liquid into vegetable mixture.
Bring to a boil over medium heat, stirring constantly; cook 1 minute or until slightly thickened.

Recipe Summary

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

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