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Manhattan Clam Chowder

rec_soup.gif (2781 bytes)The American Family Cookbook, page 4, 1969. Edited by the Culinary Arts Institute.

Makes 6 servings in your favorite
Plaid Chowder Bowls.

Ingredients
  • 4 slices bacon, diced
  • 1 quart boiling water
  • 1 tsp. salt
  • 2 cups diced potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 large anion, chopped
  • 1 can (10 1/2 oz) clams (or 10 fresh -clams, cooked) finely chopped
  • 3/4 cup strained clam liquid
  • 1 cup canned tomatoes
  • 1/2 teaspoon thyme
  • 1/4 teaspoon pepper
  • 3 tablespoons butter or margarine
  • 3 tablespoons flour

Instructions

Sauté bacon pieces in a sauce pot until partially cooked. Add boiling water and the next 5 ingredients. Simmer, uncovered, for 15 min., or until vegetables are almost tender. Add clams and liquid, tomatoes, thyme and pepper. Melt battler and blend in flour. Stir into chowder and continue simmering for 15 min., stirring frequently. Serves 5 or 6.

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©2001 Kevin H. Souza
Updated on Saturday, March 04, 2000
vernonplaid@yahoo.com

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