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Manhattan Clam Chowder Recipe

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This recipe for Manhattan Clam Chowder is from Favorites from Homemade To Go, 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 T bacon fat, butter, olive oil or veg oil
2 c peeled, diced potatoes
1/2 c chopped onion
1/2 c chopped celery
1/2 c diced green pepper
1/2 c shredded carrot
3 cans clams in their juice
3 bottles clam juice or 2 T clam base
1 bay leaf
1/2 t thyme
1/2 t oregano
2 T parsley
salt & pepper
1 small can tomato paste
1 can petite diced tomatoes
1 T corn starch
Directions:
Directions:
In a large saucepan or stock pot, saute onion, celery and bell pepper in the fat/oil until tender. Add remaining ingredients except cornstarch. Bring to a boil, then lower the heat and simmer for about 30 minutes or until potatoes and carrots are tender. In a separate small bowl, mix cornstarch and 2 T cold water, then add that to the soup and simmer for about 5 minutes. Remove bay leaf before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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