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Manhattan Clam Chowder

Country.Chef's picture
Ingredients
  Water 5 Cup (80 tbs)
  Chowder/Cherrystone clams 3 Dozen, scrubbed
  Bacon slices 5 , finely chopped
  Onion 12 Ounce, finely chopped
  Carrots 2 Large, peeled, finely chopped
  Celery stalks 2 , finely chopped
  All purpose potatoes 1 Pound, peeled, finely chopped
  Bay leaf 1⁄2
  Dried thyme 1 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Canned plum tomatoes 28 Ounce (1 Can)
  Parsley 2 Tablespoon, chopped
  Salt 3⁄4 Teaspoon
Directions

1. In nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat. Add clams; heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.
2. When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into bowl.
3. In same clean saucepot, cook bacon over medium heat until browned; add onion and cook until tender, about 5 minutes. Add carrots and celery; cook 5 minutes.
4. Add clam broth to bacon mixture in saucepot. Add potatoes, remaining 4 cups water, bay leaf, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer 10 minutes. Add tomatoes with their liquid, breaking them up with side of spoon. Simmer 10 minutes longer.
5. Stir in chopped clams and heat through. Discard bay leaf and sprinkle with parsley. Taste for seasoning; add salt if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
5

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