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Title: Clam Chowder, Manhattan Style
Categories: Soup Pork Seafood
Yield: 6 Servings

36 Live clams
3tbButter
3/4lbPork, diced
4 Onions, chopped
4 Tomatoes, chopped
2 1/2cChopped celery
1 1/2cChopped carrots
3tsFresh parsley
3tsBasil
1/2tsThyme
1 Bay leaf
3 Cloves garlic, diced
1tbSoy sauce
2 1/2qtLiquid (clam cooking broth
  + water
4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove clams from their 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, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers.

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