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Randy's Manhattan Clam Chowder Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
¼ pound bacon, diced
1 large onion, sliced
½ cup chopped green pepper
½ cup chopped celery
½ cup chopped carrots
½ cup chopped turnips
3 cups diced peeled raw potatoes
3 cups water
1 tsp. salt
1 pint clams and liquid
1/8 tsp. ground thyme
3 cups diced tomatoes
Salt and pepper
2 T. chopped parsley
Directions:
Directions:
Sauté bacon over low heat until soft and golden. Pour off all but 1 tablespoon of the fat. Add onion, pepper and celery. Sauté until golden brown. Add carrots, turnips, potatoes, water and salt. Shuck clams. Chop hard part of clams and add to soup with clam liquid; chop soft part of clams and reserve. Simmer, covered, over low heat for 30 minutes. Add chopped soft part of clams, thyme and tomatoes. Simmer for 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley. Makes about 3 quarts.
Personal Notes:
Personal Notes:
Can substitute 2 cans of baby clams if fresh clams are not available. Add hot sauce for extra zing and tomato paste to thicken.

 

 

 

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