Clam chowder, Manhattan style is a soup made with chopped clams, tomatoes, and onions in a clear broth. It is usually served with crackers or bread.
Place clams insoup kettle, cover with water, and steam open.
Removeclams from their shells, and mince fine; reserve.
Strain clam liquid andreserve.
Saute pork and onions in butter until onions are clear.
Addtomatoes and simmer 5 minutes, stirring.
Add celery, carrots, parsley,basil, thyme, bay leaf, garlic and soy sauce.
Stir in correct amount ofliquid (clam cooking water plus additional water, if needed); simmer,covered, 1 hour.
Add potatoes and simmer 15 minutes.
Add clams andsimmer another 8 minutes.
Adjust seasonings if necessary.
Serveimmediately, with crackers.
Serves 6~ .
Ingredients
Directions
Place clams insoup kettle, cover with water, and steam open.
Removeclams from their shells, and mince fine; reserve.
Strain clam liquid andreserve.
Saute pork and onions in butter until onions are clear.
Addtomatoes and simmer 5 minutes, stirring.
Add celery, carrots, parsley,basil, thyme, bay leaf, garlic and soy sauce.
Stir in correct amount ofliquid (clam cooking water plus additional water, if needed); simmer,covered, 1 hour.
Add potatoes and simmer 15 minutes.
Add clams andsimmer another 8 minutes.
Adjust seasonings if necessary.
Serveimmediately, with crackers.
Serves 6~ .
