Clam Chowder Manhattan Style
Clam Chowder Manhattan Style, a seafood recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Clam Chowder Manhattan Style
Ingredients
- 36 Live clams
- 3 tb Butter
- 3/4 lb Pork, diced
- 4 Onions, chopped
- 2 1/2 c Chopped celery
- 4 Tomatoes
- 1 1/2 c Chopped carrots
- 3 t Fresh parsley
- 3 t Basil
- 1/2 t Thyme
- 1 Bay leaf
- 3 Cloves garlic, diced
- 1 tb Soy sauce
- 2 1/2 qt Liquid (clam cooking broth
Method
- -and water) 4 Potatoes, diced Place clams in soup kettle, cover with water, and steam open.
- Remove clams from 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 one hour.
- Add potatoes and simmer 15 minutes.
- Add clams and simmer another 8 minutes.
- Adjust seasoning if necessary.
- Serve immediately, with crackers.
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