Manhattan Clam Chowder
Makes 6 servings
Ingredients:
1/2 pound bacon slices, chopped
4 medium-sized onions, chopped
4 carrots, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh parsley
1 (28-ounce) can tomatoes
1 pint fresh shucked clams in liquor
Water
1-1/2 teaspoons dried leaf thyme
1 bay leaf
3 medium-sized potatoes, diced
Salt and freshly ground black pepper to taste
Method:
In a large soup pot, cook bacon until crisp. Drain off all but 2 tablespoons bacon drippings. Add onions, carrots, celery and parsley. Cook on low to medium heat 8
minutes or until vegetables are soft.
Drain tomatoes and clams, reserving liquid. Add clam liquor to tomato liquid and enough water to equal 6 cups.
Add to pot with vegetables and thyme, bay leaf and potatoes. Simmer, covered, 40 minutes. Add clams, tomatoes, salt and pepper. Heat to serving temperature.
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