 Manhattan Clam Chowder
Ingredients:
1/4 cup diced bacon
1/4 cup minced onion
2 cans (7 ounces each) minced or whole clams, drained (reserve liquid)
2 cups diced pared potatoes
1 cup water
1/3 cup diced celery
1 can (16 ounce) tomatoes
2 teaspoons snipped parsley
1 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper
In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in reserved clam liquid, the potatoes, water and celery. Cook uncovered until potaotes are tender, about 10 minutes. Aff clams, tomatoes and seasonings. Heat to boiling, stirring occasionaly.
Makes 6 servings. |  Recipe Tools | | |
|  | |
Linear Mode
