Clam Chowder Manhattan Style

6 Servings

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Clam Chowder Manhattan Style Ingredients

36 Live clams	3 ts Basil
3 tb Butter	1/2 ts Thyme
3/4 lb Pork, diced	1 Bay leaf
4 Onions, chopped	3 Cloves garlic, diced
2 1/2 c Chopped celery	1 tb Soy sauce
4 Tomatoes	2 1/2 qt Liquid (clam cooking broth
1 1/2 c Chopped carrots	4 Potatoes, diced
3 ts Fresh parsley

Instructions for Clam Chowder Manhattan Style

Place clams in soup kettle, cover with water, and steam open. Remove clams from shells and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water if needed); simmer, covered one hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasoning if necessary. Serve immediately, with crackers.

Main Ingredient: ClamCuisine: Uncategorized