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Manhattan Clam Chowder Recipe

Sunday, January 3, 2010

                                                    Manhattan Clam Chowder Recipe

Manhattan Clam Chowder Recipe Ingredients

1/2 pound bacon slices, chopped
4 medium-sized onions, chopped
4 carrots, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh parsley
1 (28-ounce) can tomatoes
1 pint fresh shucked clams in liquor
1-1/2 teaspoons dried leaf thyme
1 bay leaf
3 medium-sized potatoes, diced
Salt and freshly ground black pepper to taste

Manhattan Clam Chowder Recipe Cooking Process

In a large soup pot, cook bacon until crisp. Drain off all but 2 tablespoons bacon
drippings. Add onions, carrots, celery and parsley. Cook on low to medium heat 8
minutes or until vegetables are soft. Drain tomatoes and clams, reserving liquid. Add
clam liquor to tomato liquid and enough water to equal 6 cups. Add to pot with
vegetables and thyme, bay leaf and potatoes. Simmer, covered, 40 minutes. Add clams,
tomatoes, salt and pepper. Heat to serving temperature. Makes 6 servings Manhattan Clam Chowder Recipe.


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