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Manhattan Clam Chowder

36 Live clams
3 tb Butter
3/4 lb Pork, diced
4 Onions, chopped
4 Tomatoes, chopped 2 1/2 c Chopped celery
1 1/2 c Chopped carrots
3 ts Fresh parsley
3 ts Basil
1/2 ts Thyme
1 Bay leaf
3 Cloves garlic, diced
1 tb Soy sauce
2 1/2 qt Liquid (clam cooking water + water)
4 Potatoes, diced

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 for 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, for 1 hour. Add potatoes and simmer for 15 minutes. Add clams and simmer for another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers.

Serves 6.

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