"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Manhattan Clam Chowder Recipe

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

Contributor:  
Contributor:  
Janet Kerekes
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon, cut into 1-inch pieces
2 celery stalks chopped
2 medium onions chopped
3 medium potatoes peeled and cut into1/2" cubes
2 10 oz. cans whole baby clams with juice or 3
6 1/2oz. cans minced clams
1 28oz. can tomatoes
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. pepper

Directions:
Directions:
COOK Bacon until crisp. Add celery and onions and potatoes. Cook on High 7-10 minutes until the vegetables are tender.

Meanwhile, drain clams and reserve liquid. to the liquid add water if needed to measure 1 1/2 cups.
chop up the large pieces of tomatoes from the can into smaller pieces. Combine all the ingredients in a large 3 quart pot then add everything except the clams. cook covered until the potatoes are tender, stirring once. Add clams and cook for another 2-3 minutes until calms are heated.

Number Of Servings:
Number Of Servings:
8 cups

 

 

 

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