Yummy Manhattan Clam Chowder Recipe
Ingredients
| 4 tablespoons sweet butter | ||
| 2 cups finely chopped yellow onions | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Chicken stock | 5 Cup (16 tbs) | |
| Thyme | 1 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Ground black pepper | 1 To taste | |
| Peeled plum tomatoes | 1 Can (10oz), finely chopped | |
| Italian parsley | 1 Cup (16 tbs), chopped | |
| 2 medium size boiling potatoes, peeled and diced | ||
| 3 dozen small clams, Cherrystones or Little Necks | ||
| Salt | To Taste | |
Directions
Melt the butter in a large pot.
Add onions and celery and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes.
Add remaining ingredients except clams and orange zest and simmer, partially covered, for 30 minutes, or until potatoes are very tender.
Meanwhile, scrub the clams well, place them in a pot with an inch of water, cover, and steam them until they open.
Remove clams with a slotted spoon and reserve.
When all the clams are opened, remove them from their shells.
Reserve the clam juices and freeze them for your next batch of fish stock.
Taste the soup and correct seasoning.
Add onions and celery and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes.
Add remaining ingredients except clams and orange zest and simmer, partially covered, for 30 minutes, or until potatoes are very tender.
Meanwhile, scrub the clams well, place them in a pot with an inch of water, cover, and steam them until they open.
Remove clams with a slotted spoon and reserve.
When all the clams are opened, remove them from their shells.
Reserve the clam juices and freeze them for your next batch of fish stock.
Taste the soup and correct seasoning.
Chef
