Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 1 doz. large hard clams, chopped and juice; 1/2 lb. salt pork or bacon, diced; 1 onion, chopped; 1 c. cubed potatoes; 1 carrot, sliced; 1/2 small green pepper, diced; 1 (16 oz.) can tomatoes; 1/2 tsp. salt; 1/4 tsp. pepper; 2 c. hot water; 1 bay leaf; 1 tsp. thyme; 2 ribs celery, chopped; bottled clam juice (as needed)

14 ingredients

9 steps

Ingredients

1 doz. large hard clams, chopped and juice
1/2 lb. salt pork or bacon, diced
1 onion, chopped
1 c. cubed potatoes
1 carrot, sliced
1/2 small green pepper, diced
1 (16 oz.) can tomatoes
1/2 tsp. salt
1/4 tsp. pepper
2 c. hot water
1 bay leaf
1 tsp. thyme
2 ribs celery, chopped
bottled clam juice (as needed)

Directions

1

Brown salt pork (or bacon).
2

Add onion.
3

Cook until yellow. Add potatoes, carrot, green pepper, tomatoes, salt, pepper, bay leaf, celery, thyme and water.
4

Boil gently until potatoes and green pepper are done.
5

Shuck the clams, reserving the liquid and coarsely chop the clams.
6

Strain the liquid.
7

Add clams and clam liquid to the soup.
8

Add bottled clam juice for more flavor/additional liquid.
9

May add canned baby clams, if desired.