Manhattan Clam Chowder Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Celery | 2/3 Cup (16 tbs), finley minced | |
| Green pepper | 2 Teaspoon, finley minced | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| Potato | 1 Large, pared | |
| Hot water | 3 Cup (16 tbs) | |
| 3 fresh tomatoes, peeled, seeded and diced Or 1 can (1 pound) tomatoes, chopped | ||
| Clams | 1 Pint, minced | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Thyme leaf | 1/2 Teaspoon, crumbled | |
| Dash of cayenne | ||
| Parsley | 1 Teaspoon, minced | |
| 3 to 4 soda crackers, coarsely crumbled | ||
Directions
1. Simmer the onion, celery, green pepper and garlic in butter or margarine for 20 minutes in a kettle.
2. Add potato and water. Cook until the potato is tender.
3. Add tomatoes, clams and their juice, salt, pepper, thyme and cayenne. Bring chowder to boiling; stir in minced parsley, and pour soup into a tureen over the crackers
2. Add potato and water. Cook until the potato is tender.
3. Add tomatoes, clams and their juice, salt, pepper, thyme and cayenne. Bring chowder to boiling; stir in minced parsley, and pour soup into a tureen over the crackers
Chef
