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Manhattan Clam Chowder II

Manhattan Clam Chowder II — a soup recipe, 14 ingredients.

Soup

contains glutencontains shellfishcontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 jars (23 ounces) clams or 2 packages (24 ounces) frozen clams
  • 1 cup sliced celery
  • 2 tablespoons chopped parsley
  • ¼ pound salt pork, diced
  • 1 bay leaf
  • 3 medium onions, diced
  • ¼ teaspoon thyme
  • 2 cups chopped tomatoes
  • 2 medium potatoes, diced
  • 1½ quarts water
  • 1 cup diced raw carrots
  • 8–10 soda crackers
  • Salt to taste
  • Pepper to taste

Steps

  1. Strain the clam juice.
  2. Put the clams through food chopper, using the coarse blade.
  3. Fry pork in a heavy iron pot.
  4. Remove pork, and sauté onions in the fat until tender and lightly browned.
  5. Add tomatoes and cook for 5 minutes.
  6. Add water, carrots, celery, and herbs.
  7. Cover pot and gently simmer for 1½ hours.
  8. Add clams, strained clam juice, and potatoes; cook until potatoes are tender.
  9. Season with salt and pepper to taste.
  10. Bring to a boil, pour over crumbled soda crackers in individual plates, and serve at once.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0