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| Home -> [Soups & Stews] -> [Manhattan-style clam chowder Recipe] |
Manhattan-style clam chowder
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Soups & Stews |
Rating: |
0 |
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Ingredients:
| 4
| oz | Bacon , cut small pieces | | 1
| cup | Onion , minced | | 2
| tsp | Parsley , fresh flat leaf | | | - | | 1/2
| | Bay leaf | | 2
| cup | Celery , minced | | 1
| cup | Green pepper , minced | | 3
| cup | Minced clams , 16 oz cans | | 16
| oz | Clam juice , bottled | | 28
| oz | Italian-style tomatoes | | | - drain (saving liquid) | | | - and chop | | 4
| cup | Potatoes , peel/dice | | | Finely chopped 2 ts Butter | | 8
| cup | -water | | 1/2
| tsp | Black pepper , freshly groun | | | -salt to taste | | | -parsley, fresh , chopped | | | - for garnish |
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Procedures:
| 1 | In a heavy pot cook bacon with onion, parsley, and black pepper for about 5 minutes. | | 2 | Add the ?bay leaf, minced celery, and minced green pepper; cook for 15 minutes. | | 3 | Add juice from minced clams, 1 eight-ounce bottle of clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer for 25 minutes longer. | | 4 | Add the clams, tomatoes and second eight-ounce bottle of clam juice; correct seasoning. | | 5 | Add butter; sprinkle top with parsley. | | 6 | Serve with crusty garlic bread or oyster crackers. |
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