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  • Manhattan Clam Chowder

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    Manhattan Clam Chowder
    Servings: 4
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 5 slices bacon
    • 1 c. minced onions
    • 1 c. minced celery
    • 1/4 c. finely minced green pepper
    • 3 c. water
    • 2 c. diced, peeled potatoes
    • 1 c. diced carrots
    • 1 tbsp. minced fresh parsley
    • 1 teaspoon salt
    • 1/4 teaspoon thyme leaves, crushed
    • 1/8 teaspoon pepper
    • 3 (6 1/2 ounce.) cans chopped clams, liquid removed, reserving liquid
    • 16 ounce. can (2 c.) tomatoes, undrained, cut up
    • 1 bay leaf

    Directions

    1. In large saucepan, cook bacon till crisp. Remove bacon from saucepan; drain, reserving 2 Tbsp. drippings in saucepan. Crumble bacon; set aside. Saute/fry onions, celery and green pepper in reserved drippings till tender. Add in water, potatoes, carrots, parsley, salt, thyme, pepper, reserved liquid from clams, tomatoes and bay leaf. Bring to a boil. Reduce heat; cover and simmer 25 to 35 min or possibly till vegetables are tender. Remove bay leaf. Stir in clams. Heat gently, stirring frequently; don't boil. Garnish each serving with crumbled bacon. Yield: 6 (1 1/2 c.) servings.

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