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Manhattan Clam Chowder

Ingredients
  Clams/2 cans, 8 oz's each 1 Pint
  Bacon strips 4 , diced
  Onion 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Potatoes 2 Cup (32 tbs), diced
  Sage 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Cayenne 1 Tablespoon (a small amount)
  Tomato 3 Cup (48 tbs), canned and crushed with juice
Directions

GETTING READY
1. Drain clams, reserving liquor
2. Chop coarsely

MAKING
3. Fry bacon over medium heat until it renders most of its fat don't let it become crispy
4. Add onion, celery and green pepper and cook about 5 minutes, or until tender
5. Add clam liquor to measuring cup also add enough water to equal one cup
6. Add potatoes and seasonings and cook 15 to 20 minutes, until potatoes are tender
7. Add clams and tomatoes with juice and heat until just warm

SERVING
9. Serve with clam cakes

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Healthy
Servings: 
4

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