In a large soup pot (at least 8 quart if you do not scale down the recipe for fewer servings) sautee onions, garlic and bacon bits until onions are tender.
Add V-8, reserved tomato juices, 4 cups of water, celery, and potatoes (see note 1 below).
Cook uncovered over high heat until vegatables are tender, adding water as needed.
Add clams, tomatoes, seasonings and bring to a boil for 10 minutes
Add tabasco/cayenne/pepper and water to taste/preference - we like it "spicey and thick", but you might prefer something less so on either or both fronts.
(1) Boil potatoes for about 5-10 minutes, cool, then dice thinly. The goal here is to not over-cook the potatoes, but to half-cook them so they are easier to dice thinly while not over-cooking them and letting them become "mushy" - the more you pre-boil them, the later you should add them to the rest of the soup mixture. If they "crumble" while you are dicing them you have pre--boiled them too long and need to just add them to the soup at the very end.
(2) That is a lot of clams, we know! We serve our chowder as a main course, so we like it "very meaty." Many people will find much less to be adequate (up to 50% less). Also, the more clams you use, the "clamier" tasting the chowder becomes; we don''t enjoy too strong of a clam taste, so we drain and rinse the calms well - many recipes don''t rinse the clams and also reserve the clam juice and add it in as liquid to the broth (we don't) - you need to decide how "clamy" you prefer it.
We could not find Manhattan clam chowder in central Texas, so we finally decided to try to make our own. This recipe is where we landed. We hope you enjoy it!
Lots of room for adjusting the ingredients.
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 12|
|Calories from Fat: 6 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.5mg||1 %|
|Sodium 194.7mg||7 %|
|Potassium 742.1mg||20 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 21.2g|
|Protein 4.6g||7 %|
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Calories per serving: 122
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