Clam Chowder, Manhattan Style
Title: Clam Chowder, Manhattan Style
Categories: Soups/stews
Yield: 6 Servings
36 Live clams
3 tsp Basil
3 Tbsp Butter
1/2 tsp Thyme
3/4 lb Pork, diced
1 Bay leaf
4 Onions, chopped
3 Cloves garlic, diced
4 Tomatoes, chopped
1 Tbsp Soy sauce
2 1/2 cup Chopped celery
2 1/2 qt Liquid (clam cooking broth
+ water
1 1/2 cup Chopped carrots
3 tsp Fresh parsley
4 Potatoes, diced
Place clams in soup kettle, cover with water, and steam open. Remove
clams from their 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, 1 hour. Add potatoes and simmer 15 minutes.
Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve
immediately, with crackers.
Source: