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Traditional Manhattan Clam Chowder

American.Kitchen's picture
Manhattan clam chowder is an American style clam chowder. Prepared with bacon, the manhattan clam chowder is herbed and cooked with vegetables. Seasoned and served hot, it is appetizing and very savory.
Ingredients
  Bacon 1⁄2 Pound, chopped fine
  Clams in liquor 1 Pint
  Salt 2 Teaspoon
  Onions 4 Medium, chopped fine
  Freshly ground pepper 1⁄4 Teaspoon
  Carrots 4 , chopped fine
  Dried thyme 1 1⁄2 Teaspoon
  Celery stalks 2 , chopped fine
  Bay leaf 1
  Potatoes 3 Medium, diced fine
  Chopped parsley 2 Tablespoon
  Tomatoes 1 Can (10 oz)
Directions

Fry bacon in a large saucepan or kettle until almost crisp.
Toss in onions and cook until they take on color.
Next, stir in carrots, celery, and parsley and cook over a low heat for about 8 minutes.
Drain tomatoes, putting liquid into a'measuring cup.
Add tomato pulp to saucepan.
Drain clams, mixing the liquor with the tomato liquid.
Add enough water to make 1 1/2 quarts of liquid and pour into saucepan.
Season with salt, pepper, thyme, bay leaf, and cook to a boil.
Reduce heat and simmer gently for 40 minutes.
Add potatoes, cover, and cook about 20 minutes.
Finally, add the clams, chopped, and simmer 15 minutes longer.

Recipe Summary

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

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