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Manhattan Clam Chowder

Chef.at.Home's picture
Ingredients
  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
  Butter/Margarine 2 Tablespoon
  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
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Cayenne 1 Dash
  Minced parsley 1 Teaspoon
  Soda crackers 4 , coarsely crumbled
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Clam

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