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Manhattan Clam Chowder II

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup

Tags: easy, recipes for chowder, recipes using bay leaf, recipes using carrot, recipes using celery, recipes using clam, recipes using onion, recipes using pork, recipes using potato, recipes using tomato, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AManhattan_Clam_Chowder_II)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AManhattan%20Clam%20Chowder%20II&oldid=4519259

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Strain the clam juice.
  2. Put the clams through food chopper, using the coarse blade.
  3. Fry pork in a heavy iron pot.
  4. Remove pork, and sauté onions in the fat until tender and lightly browned.
  5. Add tomatoes and cook for 5 minutes.
  6. Add water, carrots, celery, and herbs.
  7. Cover pot and gently simmer for 1½ hours.
  8. Add clams, strained clam juice, and potatoes; cook until potatoes are tender.
  9. Season with salt and pepper to taste.
  10. 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.