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| RECIPE FOR CLAM CHOWDER MANHATTAN STYLE |
Title: Clam Chowder Manhattan Style
Category: Soups-stews
Serves: 6
Ingredients:
| 36.00 | | Live clams | | 3.00 | tb | Butter | | 0.75 | lb | Pork, diced | | 4.00 | | Onions, chopped | | 4.00 | | Tomatoes, chopped | | 2.50 | c | Chopped celery | | 1.50 | c | Chopped carrots | | 3.00 | ts | Fresh parsley | | 3.00 | ts | Basil | | 0.50 | ts | Thyme | | 1.00 | | Bay leaf | | 3.00 | | Cloves garlic, diced | | 1.00 | tb | Soy sauce | | 2.50 | qt | Liquid (clam cooking broth | | | + water | | 4.00 | | Potatoes, diced |
Instructions:
Place clams in soup kettle, cover with water, and steam open.
Remove clams from their shells, and mince fine; reserve.
Strain clam liquid and reserve.
Saute pork and onions in butter until onions are clear.
Add tomatoes and simmer 5 minutes, stirring.
Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce.
Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour.
Add potatoes and simmer 15 minutes.
Add clams and simmer another 8 minutes.
Adjust seasonings if necessary.
Serve immediately, with crackers.
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