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Manhattan Clam Chowder With Parsley

New.Wife's picture
Ingredients
  Onion 1 Cup (16 tbs), chopped
  Celery 2 Cup (32 tbs), finley minced
  Green pepper 2 Teaspoon, finley minced
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  Potatoes 1 Cup (16 tbs), diced
  Boiling water 3 Cup (48 tbs), salted
  Tomatoes 3 , peeled
  Clams 1 Pint, minced
  Thyme 1
  Cayenne To Taste
  Parsley 1 Teaspoon, minced
  Soda crackers 4 , crumbled
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a saucepan, melt the butter over a low flame.
2. Add the onion, celery, green pepper and garlic and sauté for 20 minutes until tender and golden.
3. Tip in potatoes and water and simmer until tender.
4. Stir in tomatoes, clams with juice, herbs and seasonings.
5. Bring the soup to a boil
6. Add chopped parsley just before serving.

SERVING
7. Place Ladle soup into a tureen or into individual warmed soup bowls over the crackers.
8. Serve piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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