This is a recipe that takes us back many years . . . probably the late 1970s or early ‘80s. A friend, Nancy Klotz and her husband, invited us to dinner. She served this soup along with homemade bread on a chilly winter evening.
Neither Barry or I had ever had clam
chowder but it became an instant favorite. Although I’ve made this recipe at least
once a year ever since, I’ve always worked from Nancy’s handwritten version of
the recipe.
Since that original tasting, we're not
only fans of the Manhattan broth-base chowder but also like the New England
cream-based variety as well.
Manhattan (Red) Clam
Chowder Makes 3 quarts / 12
servings
4 slices bacon
1 cup diced onion
1 cup diced celery
½ cup diced green pepper
1 (1 lb. 12 oz.) can undrained tomatoes, diced or broken up
3 (8 oz.) cans minced clams
2 teaspoons salt
¼ teaspoon pepper
1 bay leaf
1½ teaspoons ground thyme
3 cups peeled and diced potatoes
2 tablespoon chopped parsley
3. Add
tomatoes.
4. Drain
clams but save liquid, adding to a quart measuring cup . Set clams aside. Add
enough water to the clam juice to make 1-quart. Add salt, pepper, bay leaf and
thyme. Simmer, covered, for 45 minutes.
6. Add
clams, simmer uncovered, for 15 minutes.
7. Add
parsley right before serving.
Recipe without photos
. . .
Manhattan (Red) Clam
Chowder Makes 3 quarts / 12
servings
4 slices bacon
1 cup diced onion
1 cup diced celery
½ cup diced green pepper
1 (1 lb. 12 oz.) can undrained tomatoes, diced or broken up
3 (8 oz.) cans minced clams
2 teaspoons salt
¼ teaspoon pepper
1 bay leaf
1½ teaspoons ground thyme
3 cups peeled and diced potatoes
2 tablespoon chopped parsley
1. Sauté
bacon in large kettle.
2. Add
onion, celery, and green pepper. Cook over low heat 5 minutes.
3. Add
tomatoes.
4. Drain
clams but save liquid, adding to a quart measuring cup . Set clams aside. Add
enough water to the clam juice to make 1-quart. Add salt, pepper, bay leaf and
thyme. Simmer, covered, for 45 minutes.
5. Add
potatoes and simmer, covered, another 20 minutes.
6. Add
clams, simmer uncovered, for 15 minutes.
7. Add
parsley right before serving.
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