Recipe 4 All: Manhattan Clam Chowder Recipe — Every recipe in the World on this site.

Recipe 4 All: Manhattan Clam Chowder Recipe

Manhattan Clam Chowder

Yield: 6 Servings
1qt Chowder clams; shucked
½lb Bacon ; ¼ in pieces
3md Onions ; finely chopped
1sm Green pepper, fine chopped
1  1 lb 12 oz can chopped
3md Potatoes ; diced
4  Carrots ; diced
2  Stalks celery ; diced
qt Water
  Salt and freshly ground
1teaspoon Dried thyme
1  Bay leaf

Drain off the clam liquid and reserve. Chop the clams finely and set aside. Cook the bacon in a heavy soup kettle until almost crisp, remove with a slotted spoon and reserve. Add the onions and green pepper to the hot bacon fat and saute until the onions are pale gold. Add the tomatoes and their juice, potatoes, carrots, celery, and 1 ½ qts of water. Season with salt (cautiously, since clams can be salty) and pepper to taste, add the thyme and bay leaf, and bring to a boil. Lower the heat and simmer gently, uncovered, for about 40 minutes or until the potatoes are tender. Add the clams and their juice, cover, and simmer for 20 minutes longer. Correct the seasonings, add the reserved bacon, and serve.

Your Manhattan Clam Chowder is ready. Happy cooking!

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