Manhattan Clam Chowder Recipe - Cooking Index
2 | Whole clams - (6 oz ea) | |
1 | Minced clams - (6 1/2 oz) | |
Water - as needed | ||
6 | Bacon - chopped | |
2 | Tomato sauce - (8 oz ea) | |
2 | Onions - chopped (medium) | |
4 | Carrots - peeled, chopped | |
4 | Potatoes - unpeeled, and | |
Cut in 1/4" dice | ||
2 | Celery ribs - chopped | |
1 teaspoon | 5ml | Salt |
1/2 teaspoon | 2.5ml | Freshly-ground white pepper |
1 tablespoon | 15ml | Fresh thyme |
(or 1 tspn dry thyme) | ||
1 | Bay leaf |
Drain clams, reserving liquid. Combine reserved liquid with enough water to measure 4 cups.
Cook bacon in a stockpot or Dutch oven until crisp. Stir in 2 cups water and tomato sauce. Add onions, carrots, potatoes, celery, salt, white pepper, thyme and bay leaf; mix well. Heat to a boil; reduce heat to a simmer. Simmer 10 to 15 minutes, stirring occasionally.
Add clam liquid mixture; mix well. Simmer until vegetables are tender, stirring occasionally, about 20 minutes. Stir in clams. Discard bay leaf.
This recipe yields 10 servings.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.