Manhattan Clam Chowder
Title: Manhattan Clam Chowder
Categories: Soups
Yield: 6 Servings
1 qt Chowder clams; shucked
- in their liquid
1/2 lb Bacon ; 1/4 in pieces
-pieces
3 med Onions ; finely chopped
1 small Green pepper, fine chopped
1 1 lb 12 oz can chopped
-tomatoes; juice reserved
3 med Potatoes ; diced
4 Carrots ; diced
2 Stalks celery ; diced
1 1/2 qt Water
Salt and freshly ground
-black pepper
1 tsp Dried thyme
1 Bay leaf
Drain off the clam liquid and reserve. Chop the clams finely and set
aside. Cook the bacon in a heavy soup kettle until almost crisp,
remove with a slotted spoon and reserve. Add the onions and green
pepper to the hot bacon fat and saute until the onions are pale gold.
Add the tomatoes and their juice, potatoes, carrots, celery, and 1
1/2 quarts of water. Season with salt (cautiously, since clams can be
salty) and pepper to taste, add the thyme and bay leaf, and bring to
a boil. Lower the heat and simmer gently, uncovered, for about 40
minutes or until the potatoes are tender. Add the clams and their
juice, cover, and simmer for 20 minutes longer. Correct the
seasonings, add the reserved bacon, and serve.
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