Larry's Manhattan Clam Chowder

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Larry's Manhattan Clam Chowder

by Larry W
(United States)

Ingredients and Instructions:

1/2 pound bacon (cut up) (I use 1 pound...but I love bacon)
3 cloves finely chopped garlic
1 cup finely chopped onion
1 whole leek thinly sliced
1 cup chopped green pepper
2 cups diced carrots
2 cup chopped celery
3 cups diced potatoes
2 teaspoons salt
2 cups boiling water
4 cups clam nectar
1 large can minced clams (minced)
2 cans crushed tomatoes
2 teaspoon thyme
1/2 teaspoon pepper
1/3 cup chopped parsley
2-3 bay leaf
1/2 cup ketchup
2 heaping tablespoons corn starch

In a large heavy pot, slowly cook bacon until crisp. Remove the bacon – leave the bacon fat in the pot.

Add garlic, onion, and leek. Cook until tender. Add green pepper, carrot, celery, potatoes, salt, boiling water, and clam nectar. Cover and bring to a boil.

Drain liquid from clams into the pot. Simmer while covered for about 20 minutes until potatoes are tender. Add reserved bacon, tomatoes, thyme, pepper, parsley, bay leaf and ketchup and bring just to a boil . Mix cornstarch with 1/4 cup cold water until smooth. Add to chowder.

Return to a boil and mix well until thickened. Turn off the heat and add the clams. Adjust seasonings to taste.

ENJOY!

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Larry's Manhattan Clam Chowder

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Apr 18, 2011
Rating

Manhattan Clam Chowder NEW
by: Gramma Cookies Kitchen

3 small cans butter clams
2 10 ounce cans chicken broth
1 19 ounce can tomatoes (chopped)
4 medium onions (chopped)
4 large potatoes (peeled and chopped)
1 carrot (chopped)
1 celery stalk (chopped)
1/2 pound bacon (chopped)
1 cup dry white wine
1/4 cup butter
1 1/2 teaspoon paprika
1 teaspoon curry powder
1 1/2 teaspoon pepper
pinch cayenne pepper
1 1/2 teaspoons thyme
4 1/2 cups whole milk
2 tablespoons butter
2 tablespoons flour
4 tablespoons fresh parsley

Drain the nectar from the clams into a large pot and add the chicken broth. Over a medium heat add the thyme, paprika, and pepper. Add celery, carrots and potatoes while bringing to a gentle simmer.

Cook the bacon in a skillet until it begins to crispen. Lower heat, add onions and saute until onions are tender. Add butter and clams and saute for an additional 10 minutes or so. Add all to the soup pot along with wine and tomatoes. Keep the soup at a gentle simmer until the veggies are done. DON'T ALLOW TO BOIL!!

In a saucepan combine the butter and flour and gradually add the milk, heat while stirring. Add a little clam mixture to prevent curdling. Pour into soup and add curry, cayenne, and parsley.

Heat to boiling and then remove from heat. The chowder can be refrigerated for 24 hours to allow the flavors to blend. Reheat, but don't boil. Salt to taste.

Apr 16, 2011
Rating

Manhattan Clam Chowder NEW
by: Gramma Cookies Kitchen

6 slices bacon (diced)
1 small onion (diced)
1 cup celery (diced)
2 cup potatoes (diced)
1 teaspoon salt
pepper
1/2 teaspoon thyme
3 cups boiling water
2 large tins baby clams
2 cups tomato juice
1 cup grated carrot (optional)

Brown bacon and onion in a skillet. Add the celery, potatoes, salt, pepper and thyme. Pour the boiling water over all and cook for 10 minutes until the vegetables become tender.

Put into a large pot and add the clams including the nectar along with the tomato juice. Bring to a boil and simmer for about 20 minutes. If you would like a thicker chowder just add a little flour.

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