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Manhattan Clam Chowder



  • Prep Time: N/A
  • Cooking Time: N/A

Manhattan Clam Chowder

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

1. Cook bacon translucent, add oil 3/4 the way through.

2. Saute all in the next recipe group until transparent, cook out the
moisture.

3. Add the garlic, saute another 3 minutes.

4. If there is excess fat add alittle flour to absorb then cook out.

5. Add all ingredients in the next recipe group to the pot & simmer 15
minutes.

6. add the next recipe group to the pot & simmer another 5 minutes.

7. add potatoes & simmer 15 minutes.

8. combine the spices & herbs then add to the pot.

9. Add the clams and simmer approx. 10 minutes.

NOTES : YIELDS: 1 1/2 QUARTS

Ingredients:

4 oz Bacon; small dice
1 oz Olive oil
4 oz Celery; small dice
3 oz Green bell pepper; small
-dice
2 oz Leeks; white part only,
-small dice
1 oz Red onion; small dice
1 oz White onions; small dice
1 1/2 ts Garlic; minced
As needed flour
25 oz Plum tomato; seeded, peeled,
-small dice
16 oz Tomato juice
32 oz Clam juice
1/3 c White wine
1/8 c Lemon juice
1 tb Worcestershire sauce
1 lg Potato; small dice
3 Bay leaf
2 ts Thyme
1 ts Celery seed
1 tb Tabasco sauce
1 ts Black pepper
16 oz Whole baby clams

Serves:

1 Servings

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