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Zesty Manhattan Clam Chowder

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  Bacon slices 4
  Canned minced clams 19 1⁄2 Ounce (3 Cans Of 6 1/2 Ounce Each, Undrained)
  Chopped celery 1 Cup (16 tbs)
  Diced carrots 1 Cup (16 tbs)
  Peeled diced potatoes 1 Cup (16 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Tomato juice 2 Cup (32 tbs)
  Canned whole tomatoes 1 Pound, chopped (1 Can)
  Tabasco sauce 1 Dash

Place bacon in a 3 casserole dish.
Cover and microwave 4 minutes 30 seconds to 6 minutes or until crisp.
Remove bacon, crumble and set aside.
Drain clams, reserving 1 cup liquid.
Add clam liquid, celery, carrots, potatoes, onion, water and seasonings to bacon drippings.
Cover and microwave 17 to 20 minutes or until tender.
Stir in crumbled bacon, clams, tomato juice, tomatoes and Tabasco sauce.
Cover and microwave 6 to 10 minutes or until piping hot.
Let stand 3 to 5 minutes before serving.

Recipe Summary

Side Dish

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