"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Manhattan Clam Chowder, by Janet Kerekes, is from The Kerekes Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
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.
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