Manhattan Vegetable And Clam Chowder Recipe
This Manhattan Clam Chowder is an irresistible side dish. Enjoy this Manhattan Clam Chowder with your loved ones in the coming weekend party!
Ingredients
| Uncooked bacon slice | 3 , diced | |
| Butter | 2 Tablespoon | |
| Celery | 2/3 Cup (16 tbs), diced | |
| Onion | 2/3 Cup (16 tbs), diced | |
| Potatoes | 2 Small, diced | |
| Tomato juice | 2 Cup (16 tbs) | |
| Clams | 1 Can (10oz), undrained | |
| Clam Juice | 1 Bottle (1l) | |
| Light cream | 1/2 Cup (16 tbs) | |
| Tomatoes | 3 Medium, diced | |
| Dill weed | 1/2 Teaspoon | |
| 8 frozen clams in the shell | ||
Directions
In glass bowl, cook diced bacon on high (9) for 3 minutes or until cooked.
Add butter, cook on high (9) for 1 minute or until butter is melted.
Add celery, onion and potatoes.
Cover, cook on high (9) for 4 minutes or until vegetables are tender, stirring once during cooking.
Add remaining ingredients and cook on roast (7) for 20 minutes for flavors to combine.
Stir 3 times during cooking.
Add frozen clams during last 5 minutes of cooking Discard any that have not opened after cooking.
Add butter, cook on high (9) for 1 minute or until butter is melted.
Add celery, onion and potatoes.
Cover, cook on high (9) for 4 minutes or until vegetables are tender, stirring once during cooking.
Add remaining ingredients and cook on roast (7) for 20 minutes for flavors to combine.
Stir 3 times during cooking.
Add frozen clams during last 5 minutes of cooking Discard any that have not opened after cooking.
Chef
