Manhattan clam chowder Recipe

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Manhattan clam chowder

Artist:	_	Yield:	8
Categories:	Seafood, Soups & Stews	Rating:	0
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Ingredients:

1/4	cup	Finely cut-up lean salt
		Pork or bacon, or margarine
		Or butter
1	small	Onion, finely chopped
		(about ?c.)
2	can	(8 oz. ea) minced or
		Whole clams*
2	cup	Finely chopped potatoes
1	cup	Water
1/3	cup	Chopped celery
1	can	(16 oz.) whole tomatoes
2	tsp	Snipped parsley
1	tsp	Salt
1/4	tsp	Dried thyme leaves
1/8	tsp	Pepper

Procedures:

1	Cook and stir salt pork and onion in large kettle until pork is crisp and onion is tender.
2	Drain clams, reserving liquid.
3	Add clam liquid, potatoes, water and celery to pork and onion.
4	Cook until potatoes are tender, about 10 minutes.
5	Add clams, tomatoes (with liquid) and the remaining ingredients.
6	Heat to boiling, stirring occasionally.
7	Serve with assorted crackers if desired.
8	*1 pint shucked fresh clams with liquid can be substituted for the canned clams.
9	Chop clams and add with the potatoes.
10	Variation--- vegetable-clam chowder add 2 t. finely chopped green pepper with the onion.
11	Add 1 small carrot, finely chopped (about ?c).
12	And ?c. green peas with the potatoes.
13	Add broken soda crackers and 1 t. margarine or butter just before serving.