Yummy Manhattan Clam Chowder
|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|
|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)|
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.