Manhattan Clam Chowder
published by ceegirl on Feb 22, 2011
Clam Chowder made with tomatoes.
1/4 cup diced bacon
1/4 cup minced onion
2 can (7 oz. each) minced or whole clams, drained (reserve liquor)
2 cups diced pared potatoes
1 cup water
1/3 cup diced celery
1 can (16 oz.) tomatoes
2 tsp. snipped parsley
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper
Method: In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in reserved clam liquor, the potatoes, water and celery. Cook uncovered until potatoes are tender, about 10 minutes. Add clams, tomatoes and seasonings. Heat to boiling, stirring occasionally. 6 servings
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# 1 by MaxBuceo
February 22nd, 2011 at 1:56 pm #
I like this post. Nice share
# 2 by lmonline
February 22nd, 2011 at 2:08 pm #
wow..nice and great share!
# 3 by Launie and Melynda Sorrels
February 22nd, 2011 at 2:41 pm #
Nice recipe. Will have to try it.
# 4 by Thewoodlandelf
February 22nd, 2011 at 4:18 pm #
I’ll have to try this. I’ve eaten it out of the can for years, but never made my own.
# 5 by Meg Smith
February 22nd, 2011 at 11:45 pm #
Sounds like a really delicious chowder.
# 6 by CHIPMUNK
February 23rd, 2011 at 6:59 am #
good one
# 7 by jemialbert
February 23rd, 2011 at 9:02 am #
good share