Manhattan Clam Chowder
Yield
10 servingsPrep
20 minCook
15 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
clam chowder
fresh, or cherrystone |
* |
| 4 | cups |
water
|
|
| ¼ | pound |
salt pork
diced |
|
| 2 | each |
onions
finely chopped |
|
| 1 ½ | cups |
celery
chopped |
|
| 4 | each |
potatoes
peeled and diced |
|
| 3 | cups |
tomato juice
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
clam chowder
fresh, or cherrystone |
* |
| 946 | ml |
water
|
|
| 113.4 | g |
salt pork
diced |
|
| 2 | each |
onions
finely chopped |
|
| 355 | ml |
celery
chopped |
|
| 4 | each |
potatoes
peeled and diced |
|
| 7.1E+2 | ml |
tomato juice
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
thyme
|
*
|
Directions
Wash the clams well and place in a kettle with the water.
Simmer until the shells open.
Discard any clams that "do not" open.
Drain and reserve 3 cups of the broth.
Sauté the salt pork until it is crisp and light brown.
Add the onions and celery and sauté until they are translucent but not brown.
Add the potatoes, reserved clam broth, tomato juice, salt ans pepper.
Bring to a boil, cover, and simmer for about 15 minutes, until potatoes are barely tender.
Meanwhile, remove the clams from their shells and chop fine or put through a food grinder.
Add the thyme and chopped clams to the potatoes.
Cover and cook for 5 minutes longer.
