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Yummy Manhattan Clam Chowder

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Ingredients
  Sweet butter 4 Tablespoon
  Finely chopped yellow onions 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chicken stock 5 Cup (80 tbs)
  Thyme 1 1⁄2 Teaspoon
  Bay leaf 1
  Freshly ground black pepper To Taste
  Peeled italian plum tomatoes 2 1⁄5 Pound, drained and finely chopped
  Italian parsley 1 Cup (16 tbs), chopped
  Boiling potatoes 2 Medium, peeled and diced
  Small clams 3 Dozen (Cherrystones Or Little Necks)
  Salt To Taste
Directions

Melt the butter in a large pot.
Add onions and celery and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes.
Add remaining ingredients except clams and orange zest and simmer, partially covered, for 30 minutes, or until potatoes are very tender.
Meanwhile, scrub the clams well, place them in a pot with an inch of water, cover, and steam them until they open.
Remove clams with a slotted spoon and reserve.
When all the clams are opened, remove them from their shells.
Reserve the clam juices and freeze them for your next batch of fish stock.
Taste the soup and correct seasoning.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Interest: 
Gourmet

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