Manhattan Clam Chowder
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 pint shucked clam (or 1 pint two 6 1/2 oz cans minced clams)
- 3 slices bacon, chopped
- 1 cup celery, chopped
- 1 cup golden onion, chopped
- 16 ounces stewed tomatoes
- 2 medium potatoes, peeled and chopped
- 1⁄2 cup carrot, finely chopped
- 1⁄4 teaspoon dried thyme, crushed
directions
- Drain clams, reserving liquid.
- Chop shucked clams.
- Add enough water to reserved liquid to measure 3 cups.
- Partially cook bacon; add celery and onion.
- Cook and stir until vegetables are tender.
- Cut up tomatoes.
- Stir in clam juice mixture, undrained tomatoes, potatoes, 1 teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil.
- Reduce heat. Cover and reduce heat and simmer 30 to 35 minutes.
- Mash vegetables slightly.
- Add clams.
- Turn into covered container.
- Refrigerate 3 hours to 24 hours before serving.
- At serving: Heat chowder through.
- Serve in heated bowls.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
8727975"