Manhattan Style Clam Chowder by anna

[rottiedogs]

Manhattan Style Clam Chowder
Submitted by anna on April 19, 2008 at 6:29 pm

DESCRIPTION
Manhattan Style Clam Chowder

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I got this recipe out of a book of "international" recipes. The original recipe calls for freshly shucked clams, but I adapted it for canned clams. Also, the tomatoes in the recipe can be pureed in the food processor or you can use diced tomatoes, depending on your taste.
Note: If you don't like bacon and seafood together, don't try this recipe. Every clam chowder I've ever had that was good had bacon and/or bacon fat. I grew up eating clams on the half shell broiled with a tiny piece of bacon on top!

1 14 oz can clams
6 oz bacon
1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
8 oz canned tomatoes
1 bay leaf
pinch of thyme
salt and pepper
2 small potatoes, peeled and diced
chopped parsley for garnish, optional

Chop the bacon and fry for 1 minute in a large saucepan. Add the chopped onion, carrot, and celery and cook for 5 minutes.

Add the tomatoes, bay leaf, thyme, and reserved clam liquid. Season with salt and pepper and cook for 6 minutes.

Add 4 ladles of water(or more to taste) and bring to a boil. Lower the heat, add the peeled and diced potatoes, and simmer for 20 minutes.

Add the clams and heat gently for 2 minutes before serving.

Top each individual bowl with a pinch of chopped parsley upon servin

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• This topic was modified 8 years, 5 months ago by rottiedogs.

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