Manhattan Clam Chowder
Makes 4-6 servings
Photo: stu_spivack (CC BY-SA 2.0)
A tomato-based clam chowder with potatoes, bacon, onion, green pepper, and celery, seasoned with thyme.
Directions
- Cube bacon and brown in soup pan. Add potatoes and onions turn to glaze. Add green pepper and celery. Cook, stirring occasionally, to glaze. Add boiling water, tomatoes and paste, liquid drained from clams and thyme. Simmer about 5 minutes, until potatoes are tender. Add clams, heat briefly, season with salt and pepper. Makes 4-6 servings.
- Cube the 2 slices bacon and brown it in a soup pan.
- Add the diced potatoes and chopped onions; turn to glaze.
- Add the diced green pepper and celery. Cook, stirring occasionally, to glaze.
- Add the 1 quart boiling water, the chopped tomatoes and 2 tbsp tomato paste, the liquid drained from the clams, and the 1/2 tsp thyme. Simmer about 5 minutes, until the potatoes are tender.
- Add the minced clams, heat briefly, and season with salt and pepper. Makes 4-6 servings.
Goes well with
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