Free Recipe Manhattan Clam Chowder

Recipe Type: Free Stew Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8

Ingredients for Manhattan Clam Chowder Recipe

1/4 c Finely cut-up lean salt
1 c Water
Pork or bacon, or margarine 1/3
c Chopped celery
Or butter 1
cn (16 oz.) whole tomatoes
1 sm Onion, finely chopped
2 ts Snipped parsley
(about 1/4 c.) 1
ts Salt
2 cn (8 oz. ea) minced or
1/4 ts Dried thyme leaves
Whole clams* 1/8
ts Pepper
2 c Finely chopped potatoes

Manhattan Clam Chowder Preparation

Cook and stir salt pork and onion in large kettle until pork is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to pork and onion. Cook until potatoes are tender, about 10 minutes. Add clams, tomatoes (with liquid) and the remaining ingredients. Heat to boiling, stirring occasionally. Serve with assorted crackers if desired. *1 pint shucked fresh clams with liquid can be substituted for the canned clams. Chop clams and add with the potatoes. Variation— *Vegetable-Clam Chowder* Add 2 T. finely chopped green pepper with the onion. Add 1 small carrot, finely chopped (about 1/4 c.) and 1/2 c. green peas with the potatoes. Add broken soda crackers and 1 T. margarine or butter just before serving.

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