"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Manhattan Clam Chowder Recipe

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This recipe for Manhattan Clam Chowder, by , is from DAD's GOOD EATS , 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!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
1C Onion - chopped
2/3C Celery - finely chopped
2t Green Pepper - minced
1 Clove Garlic - minced
2T Butter
1C Potatoes - diced in 1/2" cubes
3C Clam broth
3 Tomatoes - peeled, seeded and diced (or 14 oz tin diced tomatoes)
1pt Minced Clams
1/4t Cayenne
1/2t Thyme
1T Parsley - minced
1T Cornstarch mixed with 1/4C water

Directions:
Directions:
1. Simmer the onion, celery, green pepper and garlic in butter - 20 minutes.
2. Add the potatoes, clam broth. Cook until potatoes are tender.
3. Add tomatoes, clams and their juice, salt, pepper, cayenne and thyme and bring to a boil then turn to a simmer. Let simmer 15 min.
4. Place in individual soup bowls and sprinkle with parsley.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3/4 Hour
Personal Notes:
Personal Notes:
I have made this many times - starting about 40 years ago. Always good!

 

 

 

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