Cookbook:Manhattan Clam Chowder II

Manhattan Clam Chowder II
CategorySoup recipes

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  1. Strain the clam juice.
  2. Put the clams through food chopper, using the coarse blade.
  3. Fry pork in a heavy iron pot.
  4. Remove pork, and sauté onions in the fat until tender and lightly browned.
  5. Add tomatoes and cook for 5 minutes.
  6. Add water, carrots, celery, and herbs.
  7. Cover pot and gently simmer for 1½ hours.
  8. Add clams, strained clam juice, and potatoes; cook until potatoes are tender.
  9. Season with salt and pepper to taste.
  10. Bring to a boil, pour over crumbled soda crackers in individual plates, and serve at once.

Notes, tips, and variations

  • You can use a low-fat cut of pork to lower the fat and calories of this dish.