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Manhattan Clam Chowder In Dutch Oven

Western.Chefs's picture
Ingredients
  Large hard shell clams 3 Dozen (Chowder)
  Water 1 Cup (16 tbs)
  Bacon slices 5 , diced
  Onion 1 Large, diced
  Carrots 2 Large, diced
  Celery stalks 2 Medium, diced
  Chopped parsley 2 Tablespoon
  Potatoes 2 Large, peeled and diced
  Canned tomatoes 28 Ounce (1 Can)
  Bay leaf 1
  Salt 1 1⁄2 Teaspoon
  Thyme leaves 1 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

1. With stiff brush, scrub clams with running cold water until free of sand. In 8-quart Dutch oven or saucepot over high heat, heat 1 cup water to boiling. Add clams; heat to boiling. Reduce heat to low; cover Dutch oven and simmer just until clams open, 5 to 10 minutes, stirring occasionally.
2. Remove clams; cool until easy to handle. Discard shells; coarsely chop clams; set aside.
3. Pour clam broth into bowl. Clam broth can be sandy at times; let broth stand until sand settles at bottom of bowl.
4. In same Dutch oven over medium heat, brown bacon; add onion and cook until tender. Add carrots, celery, and parsley; cook 5 minutes.
5. Carefully pour clear clam broth into bacon mixture in Dutch oven. Add diced potatoes, tomatoes with their liquid, bay leaf, salt, thyme, pepper, and 5 cups water; heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover Dutch oven and simmer 20 minutes, stirring often.
6. Stir in chopped clams and heat mixture through, about 5 minutes, stirring often. Discard bay leaf.

Recipe Summary

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

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