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Manhattan Clam Chowder Recipe | |
American Soup | |
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Ingredients:
3 dozen clams1/4 pound thick-cut bacon, diced 1 onion, diced 2 potatoes, peeled and diced 28 ounce can peeled plum tomatoes, chopped, with their juice 1/2 teaspoon thyme leaves Salt and freshly ground pepper Chopped fresh parsley and thyme sprigs for garnish
Directions:
1. Shuck the clams. Measure the juice, and add enough water to make 2-1/2 cups. Roughly chop the clams. 2. Cook the bacon in a large heavy pan until crispy. Drain on paper towels. Add the the onion and potatoes to the fat in the pan and cook for 5 minutes. 3. Add the clam juice, tomatoes, and thyme, and salt and pepper to taste. Simmer for 20 minutes. Add the clams and simmer gently for 5 minutes. Serve hot, sprinkled with the bacon and garnished with parsley and thyme. Serves 4
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