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Manhattan Clam Chowder Recipe

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This recipe for Manhattan Clam Chowder is from What's Cookin' ?, 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:  
5 slices bacon
2 ½ cups onion, diced
1 ½ cups raw carrots, diced
1 cup celery, diced
2 Tbsp parsley, snipped
1 (16-oz) can whole tomatoes
3 dozen hard-shelled clams, shucked, in their liquid, or you can use the whole clams in the can
1 ½ tsp salt
¼ tsp pepper
1 bay leaf
1 tsp dried thyme
2 cups potatoes, peeled and chopped
Directions:
Directions:
1. Cut bacon in small pieces and sauté in a large kettle until almost crisp.
2. Add onions and cook until tender, then add celery, parsley, and carrots and cook for about 10 minutes.
3. Drain tomatoes and reserve juice in measuring cup. Add tomatoes to kettle.
4. Drain clams, reserving liquid, and put clams aside. Add clam liquid to tomato juice, then add enough water to make a total of 7 cups of liquid.
6. Add liquid to kettle along with pepper, bay leaf, salt, and thyme. Cover and simmer for 1 hour.
7. Uncover and add potatoes. Cover and cook for additional 30 minutes.
8. Chop clams, add to chowder, and simmer additional 10 to 15 minutes.
Personal Notes:
Personal Notes:
This freezes really well. I used to make it a lot and triple the recipe so that I could freeze it.

 

 

 

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