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

Clam chowder (Manhattan) Recipe

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This recipe for Clam chowder (Manhattan), by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean F. Westenberg
Added: Sunday, September 13, 2009


one dozen clams
3 tbls. oil
4 strips bacon (chopped)
1 clove garlic (minced)
2 large onions (chopped)
4 ribs celery (diced)
2 medium green peppers (diced)
2 medium potatoes (diced)
2 medium carrots (diced)
1 c tomato puree
1/2 c tomato paste
3 tsp. thyme
1 tsp. oregano
1/2 tsp. marjoram
1 tsp. Worcestershire sauce
salt & pepper to taste.

Steam one dozen chowder clams in water (enough water to cover them) until they open. Remove clams and chop them--reserve the clam juice.

In a large soup pot heat 3 tbls. oil over low heat and saute 4 strips chopped bacon without browning. When fat is rendered from bacon, add garlic, onions, celery, green peppers, carrots. When vegetables are tender add tomato puree, tomato paste, thyme, oregano, marjoram, worcestershire sauce, salt and pepper. Simmer a few minutes and then add the clam juice and potatoes. Simmer about 30 minutes. Add chopped clams and simmer for 5 minutes and serve.




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