Bill Johnston's Manhattan Clam Chowder

By á-6659

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

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.