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Clam Chowder, Manhattan Style Recipes

Sunday, January 24, 2010

                                               Clam Chowder, Manhattan Style Recipes

Clam Chowder, Manhattan Style Recipes Ingredients

36 each live clams
3 tablespoon butter
3/4 lb pork, diced
4 each onions, chopped
4 each tomatoes, chopped
2 1/2 cup chopped celery
1 1/2 cup chopped carrots
3 teaspoon fresh parsley
3 teaspoon basil
1/2 teaspoon thyme
1 each bay leaf
3 each cloves garlic, diced
1 tablespoon soy sauce
2 1/2 quart liquid (clam cooking water +
4 each potatoes, diced

Clam Chowder, Manhattan Style Recipes cooking tips
Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, and mince fine; reserve. Strain clam liquid and
reserve. Saute pork and onions in butter until onions are clear. Add
tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
liquid (clam cooking water plus additional water, if needed); simmer,
covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and
simmer another 8 minutes. Adjust seasonings if necessary. Serve
immediately, with crackers Clam Chowder, Manhattan Style Recipes.


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