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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Manhattan Clam Chowder Recipe

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This recipe for Manhattan Clam Chowder is from The Hudson-Jones Family Reunion Cookbook 2008, 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:  
3 Tbsp. unsalted butter
1 lg onion - finely chopped
2 celery ribs, cut into 1/2 " pieces
3/4 lb. potatoes - peeled and cubed
28-32 oz. can tomatoes in juice
drained, chopped, juice reserved
2 garlic cloves - minced
48 sm. Hard-shelled clams
shucked and coarsely chopped,
liquor reserved
3 8-oz bottles clam juice
combined w/3 cups water
1 Tbsp. chopped fresh basil or 1 tsp. dried
1/2 tsp. dried thyme, crumbled
1 Bay leaf
2/3 cup fresh flat-leaf parsley
salt
Directions:
Directions:
In lg. heavy saucepan melt butter over medium heat.
Add onions and celery and cook about 8 minutes
Add potatoes, tomatoes and garlic and cook, stirring, for 2 minutes
Add tomato juice and clam juice and water (or chicken broth)
Add basil, thyme, bay leaf and pepper and bring to a boil
Reduce heat, and simmer, uncovdered, stirring occassionally
until potatoes are tender, 14 - 20 minutes
Stir in clams (or seafood selection) and parsley
Cook over medium heat until cooked through 2-5 minutes
Discard bay leaf and season with salt and pepper

YUMMY!!

 

 

 

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