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Manhattan Clam Chowder Recipe

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This recipe for Manhattan Clam Chowder is from Our Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 dozen cherrystone clams just barley steamed open in ½ -1 inch of water. Chop and reserve clams
3 cups of clam broth reserved from the steaming, add some water if you need
3 cups of water
1 can of whole plum tomatoes chopped or broken up by hand
3 medium red potatoes peeled and diced into ½ inch pieces
1 onion, celery rib, carrot all diced
2 teaspoons minced garlic
¼ teaspoon dried thyme, bay leaf, ¼ teaspoon black pepper
4 pieces of bacon, diced, or 3 tablespoons of olive oil for a no meat version
Directions:
Directions:
In a saucepan or Dutch oven start frying the bacon if using or start sautéing the vegetables and garlic in the olive oil until translucent. Render the bacon of its fat then proceed with the vegetables and garlic if using bacon.
Add the tomatoes, clam broth, water, black pepper, thyme, potatoes, and bay leaf. Bring to a boil and simmer over medium low heat until potatoes are tender, about 15-20 minutes. Add the chopped clams. Taste and adjust seasoning if necessary. Garnish with minced parsley and serve with chowder crackers.

 

 

 

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