Clam Chowder Manhattan Style
Yield
6 servingsPrep
30 minCook
120 minReady
150 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
clams
live |
*
|
| 3 | tablespoons |
butter
|
|
| ¾ | pound |
pork
diced |
|
| 4 | each |
onions
chopped |
|
| 2 ½ | cups |
celery
chopped |
|
| 4 | each |
tomatoes
|
|
| 1 ½ | cups |
carrots
chopped |
|
| 3 | teaspoons |
parsley leaves
fresh |
|
| 3 | teaspoons |
basil
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | cloves |
garlic
diced |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 ½ | quarts |
water
(with clam cooking broth) |
*
|
| 4 | each |
potatoes
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
clams
live |
*
|
| 45 | ml |
butter
|
|
| 340.2 | g |
pork
diced |
|
| 4 | each |
onions
chopped |
|
| 591 | ml |
celery
chopped |
|
| 4 | each |
tomatoes
|
|
| 355 | ml |
carrots
chopped |
|
| 15 | ml |
parsley leaves
fresh |
|
| 15 | ml |
basil
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | cloves |
garlic
diced |
|
| 15 | ml |
soy sauce, tamari
|
|
| 2.5 | quarts |
water
(with clam cooking broth) |
*
|
| 4 | each |
potatoes
diced |
|
Directions
Place clams in soup kettle, cover with water, and steam open.
Remove clams from shells and mince fine; reserve.
Strain clam liquid and reserve.
Sauté 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 one hour.
Add potatoes and simmer 15 minutes.
Add clams and simmer another 8 minutes.
Adjust seasoning if necessary.
Serve immediately, with crackers.
