Manhattan Clam Chowder

By ghinman

Ingredients

• 4 Tbs. sweet butter
• 2 cups finely chopped onions
• 1 cup chopped celery
• Cook above over low heat, covered until tender, about 25 min.
• 5 cups chicken stock
• 1 1/2 tsp. Thyme
• 1 Bay Leaf
• salt and ground pepper
• 1 large can peeled Italian plum tomatoes, drained and chopped
• 2 med. potatoes, peeled and diced
• 3 doz. small clams
• grated orange (optional)

Preparation

Step 1

Add all except clams and simmer, partially covered for 30 min. until potatoes are tender.
Scrum and clean clams, put in 1" of water. Steam until they open.
Taste soup just before serving. Add clams and simmer, about three minutes.