Clam chowder, manhattan style
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 36 | eaches | Live clams |
| ½ | teaspoon | Thyme |
| 3 | tablespoons | Butter |
| 1 | each | Bay leaf |
| ¾ | pounds | Diced pork |
| 3 | eaches | Cloves garlic, diced |
| 4 | eaches | Chopped onions |
| 1 | tablespoon | Soy sauce |
| 2½ | cup | Chopped celery |
| 4 | eaches | Chopped tomatoes |
| 1½ | cup | Chopped carrots |
| 4 | eaches | Diced potatoes |
| 3 | teaspoons | Fresh parsley |
| 2½ | quart | Liquid clam water and water |
| 3 | teaspoons | Basil |
Directions
Place clams in soup kettle, cover with water, and steam open. Remove clams from their 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, thyme, bay leaf, garlic and soy sauce. Stir incorrect amount of liquid (clam cooking water and additional water if needed); simmer, covered 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings, if necessary.
Serve immediately, with crackers.
Calories per serving: Number of Servings: 3 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 04-16-95