clam chowder manhattan style
- Categories
- Seafood
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 36 | Live clams |
| 3 tablespoons | Butter |
| ¾ pounds | Pork, diced |
| 4 | Onions, chopped |
| 2½ cup | Chopped celery |
| 4 | Tomatoes |
| 1½ cup | Chopped carrots |
| 3 teaspoons | Fresh parsley |
| 3 teaspoons | Basil |
| ½ teaspoon | Thyme |
| 1 | Bay leaf |
| 3 | Cloves garlic, diced |
| 1 tablespoon | Soy sauce |
| 2½ quart | Liquid (clam cooking broth and water) |
| 4 | Potatoes, diced |
Place clams in soup kettle, cover with water, and steam open. Remove clams from shells and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water if needed); simmer, covered one hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasoning if necessary. Serve immediately, with crackers.
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