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Manhattan Clam Chowder

rhiannonn's picture
Ingredients
  Bacon slices 4 , diced
  Onion 1 Cup (16 tbs), sliced
  Carrots 1 Cup (16 tbs), diced
  Celery 1 Cup (16 tbs), diced
  Parsley 1 Tablespoon, chopped
  Canned tomatoes 12 Ounce
  Clams 23 Ounce
  Salt 2 Teaspoon
  Black peppercorns 4
  Bay leaf 1
  Dried thyme leaves 1⁄2 Teaspoon
  Potatoes 3 Medium, diced (Pared)
Directions

MAKING
1. In large kettle, saute bacon until almost crisp and cook adding onion cook until tender—about 5 minutes.
2. Add carrots, celery and parsley and cook over low heat 5 minutes, stirring occasionally.
3. Reserving liquid in 1-quart measure drain tomatoes and add to vegetables in kettle.
4. Drain clams and set aside.
5. Add clam liquid to tomato liquid and water to make 1-1/2 quarts liquid.
6. Pour into kettle and bring to boiling adding salt, peppercorns, bay leaf and thyme.
7. Reduce heat and simmer with cover for 45 minutes.
8. Add potatoes cover and cook for 20 minutes.
9. Chop clams add to chowder and simmer, uncovered for15 minutes.

SERVING
10. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Taste: 
Savory
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes
Servings: 
8

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