Manhattan Clam Chowder
|Onion||1 Large, chopped to make 1 cup|
|Minced celery||2⁄3 Cup (10.67 tbs)|
|Finely minced green pepper||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Potato||1 Large, pared and diced|
|Hot water||3 Cup (48 tbs)|
|Fresh tomatoes/1 can of 1 pound tomatoes, chopped||3 , peeled, seeded and diced|
|Freshly opened clams/2 cans of 8 ounces each minced clams||1 Pint, minced|
|Thyme leaf||1⁄2 Teaspoon, crumbled|
|Minced parsley||1 Teaspoon|
|Soda crackers||4 , coarsely crumbled|
1. Simmer the onion, celery, green pepper and garlic in butter or margarine for 20 minutes in a kettle.
2. Add potato and water. Cook until the potato is tender.
3. Add tomatoes, clams and their juice, salt, pepper, thyme and cayenne. Bring chowder to boiling; stir in minced parsley, and pour soup into a tureen over the crackers