Cookbook:Manhattan Clam Chowder II

Manhattan Clam Chowder II
Category	Soup recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Ingredients

• 2 jars (23 ounces) clams or 2 packages (24 ounces) frozen clams
• 1 cup sliced celery
• 2 tablespoons chopped parsley
• ¼ pound salt pork, diced
• 1 bay leaf
• 3 medium onions, diced
• ¼ teaspoon thyme
• 2 cups chopped tomatoes
• 2 medium potatoes, diced
• 1½ quarts water
• 1 cup diced raw carrots
• 8–10 soda crackers
• Salt to taste
• Pepper to taste

Procedure

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.