• Prep Time:
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  • Serves: 4 Quarts

Manhattan Clam Chowder, Prince Solms Inn

  • Recipe Submitted by on

Category: Soups, Seafood

 Ingredients List

  • 1/4 lb Bacon; finely chopped
  • 1 lg Onion; coarsely chopped
  • 2 Stalk celery; coarsely
  • -chopped
  • 1 Red or green bell pepper;
  • -coarsely chopped
  • 3 tb Flour
  • 4 cn (6.5 oz) chopped clams
  • Water
  • 1 cn (28 oz) Italian-style
  • -tomatoes; coarsely chopped
  • 2 Fresh tomatoes; peeled,
  • -seeded and chopped
  • 1 tb Worcestershire sauce
  • 2 md Potatoes; coarsely chopped
  • 1 Bay leaf
  • 3/4 ts Salt
  • 1/8 ts Ground pepper
  • 1 ds Cayenne pepper


Cook bacon until crisp in large pan. Remove bacon and set aside. Cook
onion, celery and pepper, covered, in drippings until soft, about 10
minutes. Remove from heat and stir in fllour. Cook, stirring, 2 minutes.
Drain juice form clams; add water to make 3 cups. Add clam juice, tomatoes,
Worcestershire sauce, potatoes, seasonings and bacon. Simmer, covered, 25
minutes. Add clams; simmer 5 minutes. Serve.

From Prince Solms Inn, New Braunfels, Texas, in "America's Country Inn
Cookbook". Typed for you by Joan MacDiarmid.

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