Manhattan-style Clam Chowder Recipe
Ingredients
| Bacon Slices | 2 , diced | |
| Onion | 1 Medium, thinly sliced | |
| 1 cup diced raw potato | ||
| Bay leaf | 1 Small | |
| Tomatoes | 1 Can (10oz) | |
| 1 pint clams and liquid or approximately 20 ounces canned clams | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Thyme | 1/8 Teaspoon | |
Directions
Fry bacon until crisp; add onion, and fry until tender, about 5 minutes.
Add potato, bay leaf and undrained tomatoes.
Simmer 10-15 minutes until potato is tender; then add remaining ingredients.
Heat until piping hot, but do not allow to boil.
Remove bay leaf before serving.
Add potato, bay leaf and undrained tomatoes.
Simmer 10-15 minutes until potato is tender; then add remaining ingredients.
Heat until piping hot, but do not allow to boil.
Remove bay leaf before serving.
Chef
