Clam chowder manhattan style

Yield: 6 Servings

Measure Ingredient
36 \N Live clams
3 tablespoons Butter
¾ pounds Pork, diced
4 \N Onions, chopped
2½ cup Chopped celery
4 \N Tomatoes
1½ cup Chopped carrots
3 teaspoons Fresh parsley
3 teaspoons Basil
½ teaspoon Thyme
1 \N Bay leaf
3 \N Cloves garlic, diced
1 tablespoon Soy sauce
2½ quart Liquid (clam cooking broth and water)
4 \N 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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