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Manhattan Clam Chowder
This soup tastes good immediately, but it will taste even better the next day! Ingredients
- 3 (8oz) cans minced clams
- 5 bacon slices - brown
- 2 ½ C diced onions – add to bacon, cook until tender
- 1 ½ C diced carrots
- 1 C diced celery
- 2 T chopped parsley
- 2 C diced potatoes
- 1 (28oz) can crushed tomatoes
- 1 bay leaf
- 4 tsp salt
- 1 tsp thyme
- ¼ tsp pepper
- 5 C water
Directions
- Brown bacon in stock pot.
- Add onions and cook until tender.
- Add remaining ingredients to bacon and onion.
- Heat until boiling.
- Reduce heat.
- Simmer 40 minutes.
- Stir in clams (do not drain).
- Remove bay leaf.
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