Chowder Time
Posted
Thu, 03/28/13
This was dinner tonight:
Manhattan Clam Chowder
1 quart chowder clams; shucked in their liquid (sub with three 6.5 oz. cans of clams with juice)
Drain the clam liquid and reserve. Chop the clams finely and set aside. Cook the bacon in a heavy soup pot until almost crisp; drain on a paper towel and set aside. Add the onions and green bell pepper to hot bacon fat; sauté until onions are a pale gold color. Add the tomatoes and their juice, potatoes, carrots, celery and water. Season with little salt (clams can be salty on their own), and black pepper to taste. Add the thyme; bring to a boil. Lower heat and simmer gently, uncovered, for about forty minutes or until potatoes are tender. Add the clams and their juice; cover and simmer twenty additional minutes. Add the reserved bacon. Serve.
My recipe for Manhattan Clam Chowder is fairly easy to prepare, although it requires a lot of chopping. The most time-consuming part of the dish is dicing the vegetables. The rest of it is a breeze.
We had a handful of oyster crackers on the side, which made dinner very filling indeed.
Give it a whirl!
Tags: Food Photos;
Soups & Stews
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