Clam Chowder Manhattan Style Recipe
Ingredients
| 4 ounces salt pork or bacon, cut into small pieces | ||
| Onion | 1 Cup (16 tbs), minced | |
| 2 tablespoons finely chopped flat-leaf parsley | ||
| Ground black pepper | 1/2 Teaspoon | |
| Bay leaf | 1/2 | |
| Celery | 2 Cup (16 tbs), minced | |
| Green pepper | 1 Cup (16 tbs), minced | |
| Minced | 3 Can (10oz) | |
| Clam Juice | 2 Bottle (1l) | |
| Tomatoes | 1 Can (10oz), drained | |
| Potatoes | 4 Cup (16 tbs), finley diced | |
| Butter | 2 Tablespoon | |
| Chopped parsley for garnish | ||
| 8 cups water Salt and pepper to taste | ||
| 8 cups water Salt and pepper to taste | ||
Directions
In heavy soup pot cook salt pork with onion, parsley, and black pepper until pork starts to render fat.
Stir and cook 5 minutes.
Add bay leaf, celery, and green pepper; cook 15 minutes.
Add juice from minced clams, 1 bottle clam juice, liquid from tomatoes, potatoes, and water; simmer 25 minutes.
Add clams, tomatoes, and second bottle of clam juice; correct seasoning.
Add butter; sprinkle top with parsley.
Stir and cook 5 minutes.
Add bay leaf, celery, and green pepper; cook 15 minutes.
Add juice from minced clams, 1 bottle clam juice, liquid from tomatoes, potatoes, and water; simmer 25 minutes.
Add clams, tomatoes, and second bottle of clam juice; correct seasoning.
Add butter; sprinkle top with parsley.
Chef
