Manhattan clam chowder
3 /4
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dozen hard clams | |
| Salt pork or bacon | ||
| Onions chopped | ||
| Stalks of sliced celery | ||
| Potatoes, cubed | ||
| Clam juice | ||
| Whole tomatoes (At least 2 quarts), mashed | ||
| Lots of thyme (fresh is best) | ||
Directions
Open the clams and save the juice. Chop them up. Cook the salt pork or bacon in the bottom of the soup pot. Take out when rendered.
Cook the onions and celery in the fat until soft and lightly colored.
Add the clam juice, canned or fresh whole tomatoes and thyme. Add potatoes and cook until tender. Add the chopped clams and simmer a while longer. If the flavor isn't strong enough add more thyme and tomatoes. Put back the crumbled bacon.
A monster size can of chopped clams and another of clam broth can be used instead of fresh. The amounts of vegetables don't matter a lot.
Shared By: Pat Stockett
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Date: 12-06-95 (19:28) Number: 7428 From: Sandee Eveland Refer#: NONE To: Linda Short Recvd: NO Subj: Re: Hard Drive Crash! #2 Conf: (160) FIDO: Recipes ::To: All From: Linda Short Subj: Hard Drive Crash! :: PASTA!!!
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