Clam chowder manhattan style
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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.