Bill Johnston's Manhattan Clam Chowder

Bill Johnston's Manhattan Clam Chowder
Bill Johnston's Manhattan Clam Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 36

    large chowder clams or 2 7-8 oz cans minced clams

  • 4

    Tbsp unsalted butter

  • 1

    large onion, diced

  • 2

    medium potatoes, diced

  • 1

    c diced celery

  • 2

    medium carrots, diced

  • 1/4

    c diced green pepper

  • 1

    can 2 lb 3 oz Italian style plum tomatoes, drained

  • 1 1/2

    tsp leaf thyme, crumbled

  • 1/4

    tsp white pepper

  • 1/8

    tsp curry powder

Directions

Shuck fresh clams, reserve broth. Chop clams coarsely (If using canned clams, drain and reserve broth). Broth from clams should measure 2 d; if not, add water or bottled clam broth. Melt butter in a large saucepan and saute onions until lightly browned. Add remaining ingredients and extra water, if needed, to cover veggies. Bring to a boil; lower heat. Cover and simmer for 30 minutes or just until veggies are tender. Add clams. Turn off heat, cover, and let stand for 2 minutes or until clams are thoroughly hot. Serve with warm buttered pilot crackers if desired.

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