Manhattan clam chowder (prodigy)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Diced bacon |
| 1 | cup | Diced onions |
| ¼ | cup | Green pepper |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 3 | cups | Bottled clam juice |
| 2 | cups | Chopped clams |
| ½ | teaspoon | Thyme |
| 2 | tablespoons | Tomato paste or ketchup |
| 2 | cups | Diced potatoes |
Directions
PLACE BACON, ONION, PEPPER and butter in a 3-quart pot over medium heat and cook, stirring, 10 minutes. Sprinkle with flour and mix. Add the clam juice, clams, thyme and tomato paste. Cover, bring to a boil and simmer for 15 minutes. Add potatoes, replace cover and cook until potatoes are tender, another 10 to 15 minutes. Taste for salt and pepper. Serve piping hot.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK