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Manhattan Clam Chowder

chef.david.galeano's picture
Ingredients
  Salt pork/Bacon 1⁄4 Pound, diced
  Onion 1 Large, peeled, chopped
  Potatoes 2 Medium, peeled, diced
  Carrots 2 , peeled, sliced thin
  Celery stalks 3 , sliced
  Parsley flakes 1 Tablespoon
  Canned tomatoes 12 Ounce (1 Can)
  Canned clams/2 cups fresh, shelled clams 1 Pound (1 Can, With Liquid)
  Peppercorns/Pepper to taste 2
  Bay leaf 1
  Dry thyme 1 Teaspoon, crushed
Directions

MAKING
1. In a small skillet, sauté the salt pork or bacon until crisp and brown, about 7-10 minutes.
2. Remove fried pork or bacon with a slotted spoon and drain on paper toweling.
3. In a slow cooker or crock pot combine pork or bacon with the remaining ingredients.
4. Stir to mix well to mix
5. Close pot tightly with its lid.
6. Simmer soup on HIGH for about 5 ours, or cook on LOW for about 8 hours, if you are preparing the soup for supper.

SERVING
7. Ladle the hot broth with clams and vegetables into warmed soup bowls or cups.
8. Serve the soup hot accompanied with crusty bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Clam
Preparation Time: 
10 Minutes
Cook Time: 
300 Minutes
Ready In: 
310 Minutes
Servings: 
6

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