Side Pannel
New York Style Clam Chowder
New York Style Clam Chowder
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Soups
Ingredients List
- 2 Hard or chowder clams
- 1/2 c Boiling water
- 4 c Cold water
- 1 c Potato cubes cut 1/2 inch s
- 1/2 c Carrot cubes cut 1/2 inch s
- 1 Medium sized onion finely c
- 1/4 c Diced celery
- 1/4 lb Salt pork cut fine
- 1 c Stewed or canned tomatoes
- 1/2 ts Thyme
- 1/8 ts Pepper
Directions
Scrub the clams well. Put into a kettle with the boiling water, cover
tightly, and steam quickly till the shells are opened. Remove the clams
from the shells and chop, chopping the hard part finely, leaving the soft
part large. Reserve the clam liquor. In the meantime, put the potatoes,
carrots and celery into a kettle with the cold water and simmer 15 minutes.
Try out the pieces of pork, add the onion, and cook slowly 5 minutes. When
the vegetables have cooked 15 minutes add the clams, the clam liquor,
tomatoes and thyme. Cook 1 hour. Add the pork and onion and simmer 30
minutes longer. Add the pepper and more salt if necessary. Serve with
pilot crackers. Note: Any desired vegetable or herb may be added.
tightly, and steam quickly till the shells are opened. Remove the clams
from the shells and chop, chopping the hard part finely, leaving the soft
part large. Reserve the clam liquor. In the meantime, put the potatoes,
carrots and celery into a kettle with the cold water and simmer 15 minutes.
Try out the pieces of pork, add the onion, and cook slowly 5 minutes. When
the vegetables have cooked 15 minutes add the clams, the clam liquor,
tomatoes and thyme. Cook 1 hour. Add the pork and onion and simmer 30
minutes longer. Add the pepper and more salt if necessary. Serve with
pilot crackers. Note: Any desired vegetable or herb may be added.
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