A recipe for Clam Chowder, Manhattan Style. Follow the simple recipe instructions for Clam Chowder, Manhattan Style shared by other home cooking experts.
Ingredients
36 Live clams3 Tsp. Basil
3 Tbs. Butter
1/2 Tsp. Thyme
3/4 lb. Pork, diced
1 Bay leaf
4 Onions, chopped
3 Cloves garlic, diced
4 Tomatoes, chopped
1 Tbs. Soy sauce
2 1/2 c. Chopped celery
2 1/2 qt Liquid (clam cooking broth)
1 1/2 c. Chopped carrots plus water
3 Tsp. Fresh parsley
4 Potatoes, diced
Directions
Place clams in soup kettle, cover with water, and steam open. Remove clams from their 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, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers.
