Manhattan-style clam chowder

Yield: 8 servings

Measure Ingredient
4 ounces Bacon ; cut small pieces
1 cup Onion ; minced
2 teaspoons Parsley ; fresh flat leaf finely chopped
½ \N Bay leaf
2 cups Celery ; minced
1 cup Green pepper ; minced
3 cups Minced clams ; 16 oz cans
16 ounces Clam juice ; bottled
28 ounces Italian-style tomatoes drain (saving liquid) and chop
4 cups Potatoes ; peel/dice
2 teaspoons Butter water
½ teaspoon Black pepper ; freshly groun salt to taste parsley, fresh ; chopped for garnish

In a heavy pot cook bacon with onion, parsley, and black pepper for about 5 minutes. Add the ½ bay leaf, minced celery, and minced green pepper; cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer for 25 minutes longer. Add the clams, tomatoes and second eight-ounce bottle of clam juice; correct seasoning. Add butter; sprinkle top with parsley. Serve with crusty garlic bread or oyster crackers.

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