Manhattan-style clam chowder
8 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | ounces | Bacon ; cut small pieces |
1 | cup | Onion ; minced |
2 | teaspoons | Parsley ; fresh flat leaf finely chopped |
½ | 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 |
Directions
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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