Fresh Clam Chowder From Manhattan Recipe
Ingredients
| Quahog clams/2 cans of 716- ounce clams / 1 pint shucked clams | 2 Dozen | |
| Bacon slices | 3 | |
| Finely diced celery | 1 Cup (16 tbs) | |
| Chopped onion | 1 Cup (16 tbs) | |
| Tomatoes | 16 Ounce | |
| Diced peeled potatoes | 2 Cup (32 tbs) | |
| Finely diced carrots | 1 Cup (16 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Dried thyme leaves | 1⁄4 Teaspoon | |
| All purpose flour | 2 Tablespoon |
Directions
If using clams in shell, place in large kettle; add 1 cup water.
Cover and bring to boiling.
Reduce heat; steam just till shells open, 5 to 10 minutes.
Remove clams from shells.
Dice clams finely.
Strain liquid, reserving 16 cup.
Partially cook bacon.
Add celery and onion; cook till tender.
Add 3 cups water, clam liquid, tomatoes, potatoes, carrots, salt, thyme, and dash pepper.
Cover; simmer 35 minutes.
Blend flour with 2 tablespoons cold water.
Stir into chowder; cook and stir till boiling.
Add clams; heat
Cover and bring to boiling.
Reduce heat; steam just till shells open, 5 to 10 minutes.
Remove clams from shells.
Dice clams finely.
Strain liquid, reserving 16 cup.
Partially cook bacon.
Add celery and onion; cook till tender.
Add 3 cups water, clam liquid, tomatoes, potatoes, carrots, salt, thyme, and dash pepper.
Cover; simmer 35 minutes.
Blend flour with 2 tablespoons cold water.
Stir into chowder; cook and stir till boiling.
Add clams; heat
Chef
