Manhattan Clam Chowder Recipe
Ingredients
| Clams | 1 Pint | |
| Bacon strips | 4 | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Potatoes | 2 Cup (16 tbs), diced | |
| Sage | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cayenne- a small amount | ||
| Tomaotes- 3 cup, canned and crushed with juice | ||
Directions
GETTING READY
1. Drain clams, reserving liquor
2. Chop coarsely
MAKING
3. Fry bacon over medium heat until it renders most of its fat don't let it become crispy
4. Add onion, celery and green pepper and cook about 5 minutes, or until tender
5. Add clam liquor to measuring cup also add enough water to equal one cup
6. Add potatoes and seasonings and cook 15 to 20 minutes, until potatoes are tender
7. Add clams and tomatoes with juice and heat until just warm
SERVING
9. Serve with clam cakes
1. Drain clams, reserving liquor
2. Chop coarsely
MAKING
3. Fry bacon over medium heat until it renders most of its fat don't let it become crispy
4. Add onion, celery and green pepper and cook about 5 minutes, or until tender
5. Add clam liquor to measuring cup also add enough water to equal one cup
6. Add potatoes and seasonings and cook 15 to 20 minutes, until potatoes are tender
7. Add clams and tomatoes with juice and heat until just warm
SERVING
9. Serve with clam cakes
Chef
