Traditional Manhattan Clam Chowder Recipe
Manhattan clam chowder is an American style clam chowder. Prepared with bacon, the manhattan clam chowder is herbed and cooked with vegetables. Seasoned and served hot, it is appetizing and very savory.
Ingredients
| 1/2 pound bacon, chopped fine | ||
| 1 pint clams in liquor | ||
| Salt | 2 Teaspoon | |
| 4 medium onions, chopped fine | ||
| Ground pepper | 1/4 Teaspoon | |
| 4 carrots, chopped fine | ||
| Dried thyme | 1 1/2 Teaspoon | |
| 2 stalks celery, chopped fine | ||
| Bay Leaf | 1 | |
| 3 medium potatoes, diced fine | ||
| Parsley | 2 Tablespoon, chopped | |
| Tomatoes | 1 Can (10oz) | |
Directions
Fry bacon in a large saucepan or kettle until almost crisp.
Toss in onions and cook until they take on color.
Next, stir in carrots, celery, and parsley and cook over a low heat for about 8 minutes.
Drain tomatoes, putting liquid into a'measuring cup.
Add tomato pulp to saucepan.
Drain clams, mixing the liquor with the tomato liquid.
Add enough water to make 1 1/2 quarts of liquid and pour into saucepan.
Season with salt, pepper, thyme, bay leaf, and cook to a boil.
Reduce heat and simmer gently for 40 minutes.
Add potatoes, cover, and cook about 20 minutes.
Finally, add the clams, chopped, and simmer 15 minutes longer.
Toss in onions and cook until they take on color.
Next, stir in carrots, celery, and parsley and cook over a low heat for about 8 minutes.
Drain tomatoes, putting liquid into a'measuring cup.
Add tomato pulp to saucepan.
Drain clams, mixing the liquor with the tomato liquid.
Add enough water to make 1 1/2 quarts of liquid and pour into saucepan.
Season with salt, pepper, thyme, bay leaf, and cook to a boil.
Reduce heat and simmer gently for 40 minutes.
Add potatoes, cover, and cook about 20 minutes.
Finally, add the clams, chopped, and simmer 15 minutes longer.
Chef
