Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 1 Tbsp. butter; 2 slices bacon; 2/3 c. onion, diced; 1/2 c. celery, diced; 2 tsp. green bell pepper, finely minced; 1 clove garlic, minced; 1 c. potatoes, peeled and cubed; 1 tsp. salt; 1/4 tsp. black pepper, freshly ground; 1 bay leaf; 2 c. boiling water; 2 c. tomatoes (stewed or canned); 1 Tbsp. catsup; 2 c. clams, chopped fine (with liquid); 1/4 tsp. dried thyme; 1/8 tsp. cayenne pepper; 1 tsp. parsley, minced

17 ingredients

6 steps

Ingredients

1 Tbsp. butter
2 slices bacon
2/3 c. onion, diced
1/2 c. celery, diced
2 tsp. green bell pepper, finely minced
1 clove garlic, minced
1 c. potatoes, peeled and cubed
1 tsp. salt
1/4 tsp. black pepper, freshly ground
1 bay leaf
2 c. boiling water
2 c. tomatoes (stewed or canned)
1 Tbsp. catsup
2 c. clams, chopped fine (with liquid)
1/4 tsp. dried thyme
1/8 tsp. cayenne pepper
1 tsp. parsley, minced

Directions

1

Melt butter and slowly fry the bacon in a Dutch oven until golden.
2

Remove and save. Add the onion, celery, bell pepper and garlic.
3

Saute until onion is transparent. Add potatoes, celery, bell pepper, bay leaf and boiling water.
4

Simmer for 10 minutes. Add tomatoes and catsup. Simmer until potatoes are soft.
5

Add clams, thyme, cayenne pepper, parsley and bacon. Simmer 3 minutes. Remove bay leaf.
6

Adjust seasoning and serve.