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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Christmas Eve Manhattan Clam Chowder Recipe

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This recipe for Christmas Eve Manhattan Clam Chowder is from Ashton Family Ties Cookbook 1st Edition, 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:  
2-51 oz. cans chopped clams (Smart and Final)
12 slices of bacon
3 C. chopped yellow onion
2 C. chopped green peppers
3 C. chopped carrots
2 C. chopped celery
1-56 oz. can crushed tomatoes (Smart and Final)
6 C. water
1-48 oz. box vegetable broth
2 bay leaves
2 Tbsp. dried thyme
2 Tbsp. Coleman's mustard
2 Tbsp. marjoram
1 Tbsp. garlic powder
2 Tbsp. salt
2 tsp. ground black pepper
8 potatoes peeled and cubed
1 C. fresh flat leaf parsley, chopped
2 lbs. large cooked shrimp
Directions:
Directions:
1. In a large pot, cook the bacon over medium heat until crisp
2. Add the onions and cook until transparent.
3. Add the peppers, carrot and celery and cook for5 minutes
4. Add the clams with liquid, tomatoes, water, vegetable broth, bay leaves, thyme, mustard, marjoram, garlic powder, salt and ground pepper.
5. Bring to a boil and add potatoes.
6. Simmer 30 minutes until tender.
7. Remove the bay leaves. Add the chopped parsley
8. Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
Number Of Servings:
Number Of Servings:
25
Personal Notes:
Personal Notes:
This is a great recipe and probably better than Leah's. ;-)

 

 

 

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