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Another Manhattan Clam Chowder Recipe
|Salt pork||1⁄4 Pound|
|Green pepper||1⁄2 Small|
|Tomatoes/3 cups canned tomatoes||3|
|Boiling water||2 Cup (32 tbs)|
|Cold water||4 Cup (64 tbs)|
|Chopped chives||1⁄2 Tablespoon|
|Chopped parsley||1⁄2 Tablespoon|
|Shucked clams and liquor||1 Quart|
Serving size: Complete recipe
Calories 2324 Calories from Fat 854
% Daily Value*
Total Fat 95 g146%
Saturated Fat 34 g170.1%
Trans Fat 0 g
Cholesterol 302.9 mg101%
Sodium 8888.7 mg370.4%
Total Carbohydrates 266 g88.6%
Dietary Fiber 34.1 g136.4%
Sugars 51.4 g
Protein 115 g230%
Vitamin A 280.7% Vitamin C 484.4%
Calcium 61.9% Iron 108.3%
*Based on a 2000 Calorie diet
Fry lightly in deep kettle.
Reduce heat, and add potatoes, onion, leeks, celery, green pepper, bay leaf and thyme.
Dip 3 tomatoes in boiling water, then quickly in cold water; peel, seed and chop.
Add to kettle with 4 cups cold water.
Drain liquor from clams, add it to pot and season lightly with salt and pepper.
Cover kettle; bring to boil over high heat.
Reduce heat, and simmer 30 minutes.
Meanwhile, in wooden bowl, finely chop clams.
Add to kettle, and poach over medium heat 4 minutes.
Stir in chives and parsley.
Serve at once with toasted and buttered sea toast crackers or New England pilot crackers.