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Manhattan Clam Chowder II
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4519259
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 jars (23 ounces) clams or 2 packages (24 ounces) frozen clams
- 1 cup sliced celery
- 2 tablespoons chopped parsley
- ¼ pound salt pork, diced
- 1 bay leaf
- 3 medium onions, diced
- ¼ teaspoon thyme
- 2 cups chopped tomatoes
- 2 medium potatoes, diced
- 1½ quarts water
- 1 cup diced raw carrots
- 8–10 soda crackers
- Salt to taste
- Pepper to taste
Directions
- Strain the clam juice.
- Put the clams through food chopper, using the coarse blade.
- Fry pork in a heavy iron pot.
- Remove pork, and sauté onions in the fat until tender and lightly browned.
- Add tomatoes and cook for 5 minutes.
- Add water, carrots, celery, and herbs.
- Cover pot and gently simmer for 1½ hours.
- Add clams, strained clam juice, and potatoes; cook until potatoes are tender.
- Season with salt and pepper to taste.
- Bring to a boil, pour over crumbled soda crackers in individual plates, and serve at once.
Notes
You can use a low-fat cut of pork to lower the fat and calories of this dish.