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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Manhattan Clam Chowder Recipe

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This recipe for Manhattan Clam Chowder is from Cooking With Nana And Her Family, 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:  
1 pint shucked clams, chopped or two 6 1/2 ounce cans minced clams
2 or 3 slices of bacon cut up
1 cup finely chopped celery
1 cup chopped onion
1 16 ounce can of tomatoes cut up
2 medium potatoes, peeled and diced
1/2 cup finely chopped carrots
1/2 teaspoons of crushed thyme
Directions:
Directions:
Drain clams reserving liquid. Add enough water to mixture to measure 3 cups. In a large saucepan partially cook the bacon, stir in celery and onions. Cook until the the celery and onion are tender. Stir in in liquid, undrained tomatoes, potatoes, carrots salt and pepper. Bring to boil, reduce heat. Cover and simmer 30 to 35 minutes or until the vegetables are tender. Stir in clams and heat through. Sometimes I add some dry sherry if I have it.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
As with all homemade soups it is always better the next day. Sto always loved it with a nice crusty bread and a salad as a nice dinner.

 

 

 

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