Chowder (4) Collection
 
chowder-manhattan clam 
chowder-manhattan clam. 
chowder-manhattan style clam 
chowder-manhattan style clam 
 
* exported from mastercook * 
 
chowder-manhattan clam 
 
recipe by :marian tracy 
serving size : 6 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2 lb.  chopped clams
4 oz.  salt pork -- coarsely diced
3 medium  onions -- chopped
1 lb.  tomato
1 cup  carrot -- diced
1 cup  celery -- chopped
2 Tbsp  fresh parsley -- chopped
1   bay leaf
1/4 tsp  thyme
2   potatoes -- diced
  fresh ground black pepper -- to taste
 
drain clams, reserving the juice. in a small soup pot saute=e9 
the salt pork over low heat until all its fat is rendered. remove 
pork from pot. add onions to the fat and saute=e9 until translucent. 
add the tomatoes and cook 5 minutes longer. add carrots, celery, 
parsley, bay leaf, thyme, clam juice and enough water to make 3 
pints of liquid. cook over very low heat for 1 1/2 hours. 
add the clams and potatoes and cook until potatoes are 
tender. season with salt and pepper to taste and serve. 
 
 
* exported from mastercook * 
 
chowder-manhattan clam. 
 
recipe by : 
serving size : 6 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
4 slice  bacon -- diced
1 cup  onion -- chopped
1 cup  celery -- chopped
1/2 cup  green bell pepper -- finely chopped
3 cup  water
2 cup  potatoes -- peeled and diced
1 cup  carrots -- diced
1/2 cup  frozen corn -- defrosted
  fresh parsley -- chopped
1 tsp  salt
1/4 tsp  thyme
1/2 tsp  oregano
1/8 tsp  pepper
3 can  clams -- minced
1   16 oz. can crushed tomatoes
2 Tbsp  tomato paste
1   bay leaf
 
in a large saucepan cook bacon until crisp. remove with a slotted 
spoon and drain on paper towel. add onions, celery and green pepper to 
bacon drippings and saute=e9 until tender. add water, potatoes. carrots, 
corn, parsley, salt, thyme, oregano, pepper, liquid from clams, 
tomatoes, tomato paste and bay leaf. bring to a boil, reduce heat, cover 
and simmer 25 - 30 minutes or until vegetables are tender. 
remove bay leaf and stir in clams. heat gently, but do not boil. 
ladle into soup bowls and garnish with bacon bits. 
 
 
* exported from mastercook * 
 
chowder-manhattan style clam 
 
recipe by :jane brody 
serving size : 8 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1-1/3 lb.  clams -- drained, juice
  reserved
2 oz.  canadian bacon -- finely chopped (1/3
cup 
1 lb.  potato -- cut into 1/4" dice
1-2/3 cup  onions -- diced
1 cup  celery -- diced
1-3/4 lb.  crushed tomatoes
2 cup  clam juice
1   bay leaf
3 tsp  fresh parsley -- finely chopped
3 tsp  sugar
1/2 tsp  thyme
1/2 tsp  black pepper
 
in a large stockpot cook the canadian bacon for about 1 
minute, stirring continuously. add all the remaining ingredients, 
except the clams, bring to a boil, reduce heat, and simmer 15 
minutes. add clams, simmer another 15 minutes, remove bay leaf 
and serve. 
 
 
* exported from mastercook * 
 
chowder-manhattan style clam. 
 
recipe by : 
serving size : 8 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
4   bacon slices -- chopped
1   onion -- chopped
2   celery stalks -- chopped
3 clove  garlic -- minced
1   bay leaf
1/2 tsp  thyme -- crumbled
2   16 oz. cans whole tomatoes -- coarsely chopped
1   8 oz. bottle clam juice
1   8 oz. can tomato sauce
1 large  russet potato -- peeled, diced
2   6 oz. cans chopped clams
 
fry bacon in heavy large saucepan over medium-high heat until just 
beginning to brown, about 7 minutes. add onion, celery, garlic, bay leaf 
and thyme and cook until onion is tender, stirring occasionally, about 8 
minutes. add tomatoes with their juices, clam juice, tomato sauce, 
potato . reduce heat and simmer until potato is very tender, about 40 
minutes. add clams with juices and heat through. season chowder to taste 
with salt and pepper. ladle into bowls and serve. 
 
 
-- 
(ID: 10752) Mirror: rec.food.recipes: Wed, Sep 24, 2003


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