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Clam chowder (Manhattan) Recipe

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This recipe for Clam chowder (Manhattan) is from Our Family Cookbook , 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:  
one dozen clams
3 tbls. oil
4 strips bacon (chopped)
1 clove garlic (minced)
2 large onions (chopped)
4 ribs celery (diced)
2 medium green peppers (diced)
2 medium potatoes (diced)
2 medium carrots (diced)
1 c tomato puree
1/2 c tomato paste
3 tsp. thyme
1 tsp. oregano
1/2 tsp. marjoram
1 tsp. Worcestershire sauce
salt & pepper to taste.
Directions:
Directions:
Steam one dozen chowder clams in water (enough water to cover them) until they open. Remove clams and chop them--reserve the clam juice.

In a large soup pot heat 3 tbls. oil over low heat and saute 4 strips chopped bacon without browning. When fat is rendered from bacon, add garlic, onions, celery, green peppers, carrots. When vegetables are tender add tomato puree, tomato paste, thyme, oregano, marjoram, worcestershire sauce, salt and pepper. Simmer a few minutes and then add the clam juice and potatoes. Simmer about 30 minutes. Add chopped clams and simmer for 5 minutes and serve.

 

 

 

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