Manhattan Clam Chowder
  • 4 pounds of cherry stone clams, scrubbed and disgard opened clams
  • 3 slices of bacon
  • 1 cup of chipped onion
  • 1/2 cup of celery
  • 1/4 chopped green onion
  • 1/4 cup chopped red onion
  • 1/2 cup of chopped carrot
  • 1 tablespoon inced garlic
  • 2 bay leaves
  • 3/4 pouns of peel, chopped potatoes - cut into 1/4 inch dice
  • 2 cups of clam or seafood broth (can use chicken or veggie if clam is unavailable
  • 1/2 cup of sweet white wine 
  • 2 cups of diced tomatoes, can use fresh or canned
  • 1/4  teaspoon crushed red pepper
  • dash of dried basil and oregano
  • salt and pepper to taste
  • In a large stockpot, cover clams with water and bring to a boil, Cook for 5 minutes, stir and recover and cook for another 10 minutes-disgard any clams that didn't open, place clams in a bowl with a slotted spoon and reserve broth. When clams are cool, disgard shells and cut clams into pieces
  • Render bacon in the stock pot. Put of excess fat, leaving about three tablespoons.  If you are using lean bacon, there might not be any fat to drain off
  • add veggie (except potatoes and tomatoes) and cook until softened not browned
  • add spices, cook 3 minutes more
  • add potatoes, reserved juices and additional broth, cook for 15 minutes or until the potatoes are soft until a high heat
  • add tomatoes, cook 10 minutes
  • add chopped clams and salt and pepper
  • turn of the heat, cover and let sit for an hour or so
  • You can prepare this chowder a day ahead, leaving out the clams and adding them when you reheat the soup
Manhattan Clam Chowder
Total Time:1 hour(s) 5 minutes
Prep Time:20 min.
Cook Time:45 min.
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