"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Manhattan Clam Chowder Recipe

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This recipe for Manhattan Clam Chowder, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa King
Added: Sunday, June 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. unsalted butter
1 lg onion - finely chopped
2 celery ribs, cut into 1/2 " pieces
3/4 lb. potatoes - peeled and cubed
28-32 oz. can tomatoes in juice
drained, chopped, juice reserved
2 garlic cloves - minced
48 sm. Hard-shelled clams
shucked and coarsely chopped,
liquor reserved
3 8-oz bottles clam juice
combined w/3 cups water
1 Tbsp. chopped fresh basil or 1 tsp. dried
1/2 tsp. dried thyme, crumbled
1 Bay leaf
2/3 cup fresh flat-leaf parsley
salt

Directions:
Directions:
In lg. heavy saucepan melt butter over medium heat.
Add onions and celery and cook about 8 minutes
Add potatoes, tomatoes and garlic and cook, stirring, for 2 minutes
Add tomato juice and clam juice and water (or chicken broth)
Add basil, thyme, bay leaf and pepper and bring to a boil
Reduce heat, and simmer, uncovdered, stirring occassionally
until potatoes are tender, 14 - 20 minutes
Stir in clams (or seafood selection) and parsley
Cook over medium heat until cooked through 2-5 minutes
Discard bay leaf and season with salt and pepper

YUMMY!!

 

 

 

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