Manhattan Clam Chowder
Clam Chowder


Here are 2 recipes for Clam Chowder, Both very good.


Manhattan Clam Chowder

3 8oz. cans minced clams, reserve liquid.
5 slices bacon, diced
2 large onions, diced
3 med. carrots, diced
2 med. celery stalks,diced
2 tlb. chopped parsley
4 med. potatoes, diced
1 28oz. can tomatoes
1 bay leaf
1 tesp, thyme
1/4 tesp. pepper

In dutch oven brown bacon, add onion and cook till tender,stir
occasionly. Add carrots,celery,& parsley, cook 5 minutes. Add potatoes,
reserved clam liquid, bay leaf, 1 1/2 tesp salt, thyme, pepper, and 5
cups water, heat to boiling. Reduce heat to low, cover, simmer 20
minutes, stir often. Stir in clams & heat through. Discard bay leaf.
Makes 14 cups or 8 servings.



Clam Chowder

2 doz. large clams or 2 10 1/2 oz. cans minced clams.
1 quart qater
1/4 lb. salt pork
1 cup chopped onion
1 1lb.4oz. can tomatoes
2 med. carrots, pared & diced
1 med. green pepper, diced
1 cup celery, chopped
3 med. potatoes, pared & diced
1/4 tesp thyme, 1/4 tesp.salt,, 1/4 tesp pepper

Dice salt pork. Put into a deep heavy sauce pan. Cookover low heat 5
minutes or till bits are crisp & brown. Remove with slotted spoon, set
aside on paper towel. Add onion to fat, cook over low heat 5 minutes or
till soft & golden. Add tomatoes, carrots, green peppers, celery,
potatoes & clam juice with water to make 1 quart. Cover simmer 30 mins.
or till vegetables are tender. Add salt pork bits & clams, simmer 5 to
10 mins. season with salt & pepper. 8 Servings.

I make these quite often as we really like them very much. Helen


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