Manhattan Clam Chowder Recipe
Ingredients
| 4 slices bacon, coarsely chopped | ||
| Onion | 1 , chopped | |
| Celery stalks | 2 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Water | 2 Cup (16 tbs) | |
| Potatoes | 2 Cup (16 tbs), diced | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Salt | 1/2 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Minced | 2 Can (10oz), undrained | |
| Cornstarch | 2 Tablespoon | |
Directions
Cook bacon in a Dutch oven until lightly browned.
Add onion, celery, and garlic; saute until vegetables are tender.
Add water and next 4 ingredients.
Cover and cook over medium heat 20 minutes or until potatoes are tender.
Drain clams; reserve liquid.
Add cornstarch to liquid; stir until smooth.
Stir clams and liquid into vegetable mixture.
Bring to a boil over medium heat, stirring constantly; cook 1 minute or until slightly thickened.
Add onion, celery, and garlic; saute until vegetables are tender.
Add water and next 4 ingredients.
Cover and cook over medium heat 20 minutes or until potatoes are tender.
Drain clams; reserve liquid.
Add cornstarch to liquid; stir until smooth.
Stir clams and liquid into vegetable mixture.
Bring to a boil over medium heat, stirring constantly; cook 1 minute or until slightly thickened.
Chef
