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| Manhattan Style Clam Chowder | |
 Join Date: Apr 2008 Location: in a cave
Posts: 86
| Description: A delicious tomato based clam chowder. Serve with big chunks of homemade bread. |
| Other: | Ingredients: |
| Time: 2 hours Difficulty: Easy Serving Size: Feeds 4 hungry guys |
1/2 lb bacon, or salt pork, diced 1 c. chopped onion 2 stalks celery, thinly sliced 2 small to medium carrots, diced 2 1/2 c. potatoes, about 3 medium diced 1 can (28 oz) or about 4 large peeled and chopped fresh tomatoes 2 c. chicken stock 2 cans (5 oz) clams, or 1 cup fresh steamed, drain and reserve nectar 1 tsp. sea salt 1/4 tsp. ground black pepper 1 tsp. fresh chopped or dried parsley leaves 1 1/4 tsp. fresh or dried thyme leaf, crumbled or crushed 1 clove garlic, pressed or fine chopped 1 small bay leaf, 2 ounces dry white wine |
| Preparation: | |
| Prepare vegetables. Steam and remove clams from shells. Reserve nectar. | |
| Instructions: | |
| Brown bacon or salt pork in a dutch oven or stock pot; drain off fat except for two tablespoons add onions celery and garlic; cook just until onions are translucent. Deglaze with the wine and/or nectar from the clams. Add remaining ingredients, except clams. Cover and simmer for 1 to 1 1/2 hours, or until vegetables are tender. Add clams and simmer 5 to 10 minutes more. | |
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