Side Pannel
Manhattan Clam Chowder
Ingredients List
- 5 sl Bacon; diced
- 2 1/2 c Diced onions
- 1 1/2 c Diced carrots
- 1 c Diced celery
- 2 tb Chopped parsley
- 5 c Water
- 2 c Diced potatoes
- 3 Dozen clams; shucked and
- -drained (reserve liquid)
- 1 cn (28-oz) tomatoes
- 1 Bay leaf
- 1 ts Salt
- 1 ts Thyme
- 1/4 ts Pepper
Directions
In a 5-quart Dutch oven over medium heat, fry bacon until almost crisp;
push to side of pan. Add onions and cook until tender, about 10 minutes.
Add carrots, celery and parsley; cook 5 minutes.
Add water, potatoes, clam liquid, tomatoes with their liquid, bay leaf,
salt, thyme and pepper; heat to boiling. Reduce heat to low; cover and
simmer
20 minutes, stirring often.
With sharp knife, chop clams; add to vegetable mixture; gently simmer soup
5 minutes longer. Serves 8.
push to side of pan. Add onions and cook until tender, about 10 minutes.
Add carrots, celery and parsley; cook 5 minutes.
Add water, potatoes, clam liquid, tomatoes with their liquid, bay leaf,
salt, thyme and pepper; heat to boiling. Reduce heat to low; cover and
simmer
20 minutes, stirring often.
With sharp knife, chop clams; add to vegetable mixture; gently simmer soup
5 minutes longer. Serves 8.
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