Manhattan Clam Chowder With Parsley Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 2/3 Cup (16 tbs), finley minced | |
| Green pepper | 2 Teaspoon, finley minced | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| Potatoes | 1 Cup (16 tbs), diced | |
| 3 cups boiling water, salted lightly | ||
| 3 fresh tomatoes peeled, seeded and diced | ||
| Clams | 1 Pint, minced | |
| Thyme | ||
| Cayenne | ||
| Parsley | 1 Teaspoon, minced | |
| 3 to 4 soda crackers, coarsely crumbled | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a saucepan, melt the butter over a low flame.
2. Add the onion, celery, green pepper and garlic and sauté for 20 minutes until tender and golden.
3. Tip in potatoes and water and simmer until tender.
4. Stir in tomatoes, clams with juice, herbs and seasonings.
5. Bring the soup to a boil
6. Add chopped parsley just before serving.
SERVING
7. Place Ladle soup into a tureen or into individual warmed soup bowls over the crackers.
8. Serve piping hot.
1. In a saucepan, melt the butter over a low flame.
2. Add the onion, celery, green pepper and garlic and sauté for 20 minutes until tender and golden.
3. Tip in potatoes and water and simmer until tender.
4. Stir in tomatoes, clams with juice, herbs and seasonings.
5. Bring the soup to a boil
6. Add chopped parsley just before serving.
SERVING
7. Place Ladle soup into a tureen or into individual warmed soup bowls over the crackers.
8. Serve piping hot.
Chef
