Bill Johnston's Manhattan Clam Chowder
By á-6659
Rate this recipe
0/5
(0 Votes)
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
Details
Preparation
Step 1
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.
You'll also love
- Black Bean Soup (Panera) 0/5 (0 Votes)
- Seafood Butter Sauce 0/5 (0 Votes)
- Crab Seafood Dinner 0/5 (0 Votes)
- Shrimp Diablo 0/5 (0 Votes)
- Sour Cream Clam Dip 0/5 (0 Votes)
Review this recipe