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Fresh Clam Chowder From Manhattan

Ingredients
  Quahog clams/2 cans of 716- ounce clams / 1 pint shucked clams 2 Dozen
  Bacon slices 3
  Finely diced celery 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Tomatoes 16 Ounce
  Diced peeled potatoes 2 Cup (32 tbs)
  Finely diced carrots 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  All purpose flour 2 Tablespoon
Directions

If using clams in shell, place in large kettle; add 1 cup water.
Cover and bring to boiling.
Reduce heat; steam just till shells open, 5 to 10 minutes.
Remove clams from shells.
Dice clams finely.
Strain liquid, reserving 16 cup.
Partially cook bacon.
Add celery and onion; cook till tender.
Add 3 cups water, clam liquid, tomatoes, potatoes, carrots, salt, thyme, and dash pepper.
Cover; simmer 35 minutes.
Blend flour with 2 tablespoons cold water.
Stir into chowder; cook and stir till boiling.
Add clams; heat

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party

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