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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Holmes & Watsons Manhattan Clam Chowder Recipe

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This recipe for Holmes & Watsons Manhattan Clam Chowder is from The RUBINO GIRL'S Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 #10 cans crushed tomatoes
2 #3 cans tomato juice
2 #3 cans chopped clams in juice
2 #3 cans clam juice
2 heads celery
2 lg onions
10-12 chef potatoes
2T granulated garlic
2t basil
2-3 bay leaves
s&p to taste
Directions:
Directions:
Med dice celery and potatoes
cut onions in half and slice into semi circles
add all tomato product and clam juice to large thick bottomed pot
save clams until the end
add potatoes, celery, and onions, along with seasonings
bring to a quick boil and simmer 10 minutes
remove from heat and add clams
season to taste
Number Of Servings:
Number Of Servings:
3 gal
Personal Notes:
Personal Notes:
this will hold longer than New England Chowder
spice it up with red pepper flakes

 

 

 

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