Simple Manhattan Clam Chowder Recipe
Ingredients
| 3 slices bacon, finely diced | ||
| Celery | 1 Cup (16 tbs), finley diced | |
| Onion | 1 Cup (16 tbs), chopped | |
| Minced | 7 1/2 Ounce | |
| Tomatoes | 1 1 pound | |
| Potatoes | 2 Cup (16 tbs), diced | |
| Carrots | 1 Cup (16 tbs), finley diced | |
| Salt | 1 1/2 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
Directions
Partially cook bacon.
Add onion and celery and cook till tender but not brown.
Drain clams, reserving liquor.
Add water to the liquor to make 4 cups; add to bacon mixture.
Add tomatoes, potatoes, carrots, and seasonings.
Cover; simmer about 35 minutes.
Blend 2 tablespoons flour with 2 tablespoons cold water to make smooth paste.
Stir into chowder; cook and stir till mixture comes to a boil.
Add clams; heat through.
Add onion and celery and cook till tender but not brown.
Drain clams, reserving liquor.
Add water to the liquor to make 4 cups; add to bacon mixture.
Add tomatoes, potatoes, carrots, and seasonings.
Cover; simmer about 35 minutes.
Blend 2 tablespoons flour with 2 tablespoons cold water to make smooth paste.
Stir into chowder; cook and stir till mixture comes to a boil.
Add clams; heat through.
Chef
